Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-17 DOI:10.1038/s41538-025-00442-7

Jiayue Xu, Zhiyuan Zeng, Xiaolei Zheng, Zejun Chu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao

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Abstract

Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis. The results revealed that Lactiplantibacillus and Weissella were the dominant microbes in pickled and salted chili peppers respectively. Additionally, pickled chilli peppers contained 6 key unique volatiles, with geraniol and β-myrcene showing significant positive correlation with Lactiplantibacillus. In contrast, salted chilli peppers contained 3 key unique volatiles, with no significant correlation with Weissella. Naringenin, trans-ferulic acid, and DL-p-hydroxyphenyllactic acid in pickled chili peppers exhibited significant positive correlation with Lactiplantibacillus. The weak correlation between Weissella and qualities in salted chili peppers may result from the inhibition of high-salt environment. This study provides insights for inoculated fermentation strategies to preserve microbial diversity and distinct flavors in different fermented chili peppers.

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通过综合分析挖掘腌制辣椒的特征微生物和品质。

发酵技术产生了不同的微生物和各种发酵辣椒的品质。然而，对不同发酵工艺的辣椒进行比较研究是有限的。本研究通过定位分析和非定位分析，研究了腌制和腌制辣椒的特征微生物和品质。结果表明，酸洗辣椒和盐渍辣椒的优势菌群分别为乳酸杆菌和威塞拉菌。此外，腌制辣椒含有6种关键独特挥发物，其中香叶醇和β-月桂烯与乳酸杆菌呈显著正相关。相比之下，咸辣椒含有3种关键的独特挥发物，与Weissella无显著相关性。腌制辣椒中柚皮素、反式阿魏酸和dl -对羟基苯基乳酸与乳酸杆菌呈显著正相关。高盐环境对盐腌辣椒品质与韦塞拉菌相关性较弱的原因可能是高盐环境的抑制作用。本研究为接种发酵策略提供了见解，以保持不同发酵辣椒的微生物多样性和独特风味。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.