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.
- 相关文献
作者其他论文 更多>>
-
Specific colorimetric detection of methylmercury based on peroxidase-like activity regulation of carbon dots/Au NPs nanozyme
作者:Li, Qiulan;Li, Hong;Li, Kexiang;Gu, Yi;Wang, Yijie;Yang, Dezhi;Yang, Yaling;Yang, Dezhi;Li, Hong;Gao, Lei
关键词:Methylmercury; Nanozyme; Gold amalgamation; Peroxidase-like activity; Colorimetric
-
Arsenic source analysis of rice from different growing environments and health risk assessment in Hunan Province, China
作者:Liu, Yanfang;Gong, Jiashun;Liu, Yanfang;Huang, Yatao;Li, Lin;Xiong, Yangyang;Wang, Xinrui;Tong, Litao;Wang, Fengzhong;Fan, Bei;Liu, Yanfang;Huang, Yatao;Li, Lin;Xiong, Yangyang;Wang, Xinrui;Tong, Litao;Wang, Fengzhong;Fan, Bei;Gong, Jiashun
关键词:Rice; Inorganic arsenic; Health risk assessment; ICP-MS; HPLC-HG-AFS; Irrigation water; Soil; Hunan Province
-
Elucidating Softening Mechanism of Honey Peach (Prunus persica L.) Stored at Ambient Temperature Using Untargeted Metabolomics Based on Liquid Chromatography-Mass Spectrometry
作者:Kong, Xiaoxue;Shen, Hui;Shi, Pingping;Yang, Fang;Yu, Lijuan;Kong, Xiaoxue;Luo, Haibo;Chen, Yanan;Li, Hong
关键词:honey peach; softening; untargeted metabolomics; LC-MS; metabolites
-
Fluorescence-SERS dual-mode for sensing histamine on specific binding histamine-derivative and gold nanoparticles
作者:Li, Kexiang;Li, Hong;Yang, Dezhi;Xiao, Feijian;Yang, Yaling;Li, Hong;Yin, Mongjia;Yang, Dezhi;Tammina, Sai Kumar
关键词:Surface-enhanced Raman scattering; Fluorescence; Sensor; Histamine; O-phthalaldehyde
-
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
作者:Zhao, Nan;Lai, Haimei;Wang, Yali;Mei, Yuan;Huang, Yuli;Zeng, Xueqing;Li, Huajia;Yuan, Huaiyu;Zhu, Yongqing;Ge, Lihong;Huang, Yuli;Su, Yanqiu;Zuo, Yong;Wang, Yali;Shi, Qiao;Pang, Fuqiang;Guo, Chuanchuan;Wang, Hongqiang;Hu, Tao
关键词:Fermented vegetable; Suancai; Pre-salting; Microbial succession; Non-volatile organic compounds; Volatile organic compounds
-
Genetic polymorphism of Mel-21 Morchella tissue isolates
作者:Liu, Wei;Shi, Xiaofei;Yu, Fuqiang;Cai, Yingli;He, Peixin;He, Xinhua
关键词:Genetic diversity; Mating type genes; Heterokaryons; RAPD; SCAR molecular markers; Life cycle
-
Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit
作者:Li, Xuerui;Qu, Yunhui;Li, Hong;Yu, Lijuan;Peng, Sijia;Yu, Renying;Luo, Haibo;Li, Puwang;Zhou, Chuang
关键词:honey peach fruit; soft; rot; preservation; shelf-life