Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
文献类型： 外文期刊
作者： Shi, Qiao 1 ; Tang, Huihua 1 ; Mei, Yuan 2 ; Chen, Junfei 1 ; Wang, Xinrui 1 ; Liu, Biqin 1 ; Cai, Yingli 1 ; Zhao, Nan 2 ; Yang, Menglu 2 ; Li, Hong 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
关键词： Capsaicin supplementation; Microbial diversity; Kazachstania; Volatile characteristics; Ethyl nonanoate
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 168 卷
页码：
收录情况： SCI
摘要： Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from the peppers. In the present study, the effects of capsaicin and fermentation time on the microbial community and flavor compounds of chili paste were investigated. After capsaicin supplementation, the total acid was significantly decreased (p < 0.05) along with lower total bacteria, especially lactic acid bacteria. Lactiplantibacillus, Lactobacillus, Weissella, Issatchenkia, Trichoderma, and Pichia were the shared and predominant genera; whereas, the Bacteroides and Kazachstania abundance was significantly increased due to the selection effect of capsaicin over time. Additionally, alterations of the microbial interaction networks and their metabolic preferences led to less lactic acid content with greater accumulation of ethyl nonanoate, methyl nonanoate, etc. This study will provide a perspective for selecting chili pepper varieties and improving the quality of fermented chili paste.
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