« Previous Abstract"Heterogeneous expression of the ammonium transporter AgAmt in chemosensory appendages of the malaria vector, Anopheles gambiae"    Next AbstractFunctional characterization of PBP1 gene in Helicoverpa armigera (Lepidoptera: Noctuidae) by using the CRISPR/Cas9 system »

Food Res Int

Title:		Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
Author(s):		Ye Z; Shang Z; Zhang S; Li M; Zhang X; Ren H; Hu X; Yi J;
Address:		"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Wenshan Academy of Agricultural Sciences, Wenshan 663000, China. Yunnan Hongbin Green Food Group Co. LTD, Yuxi 652600, China. Electronic address: hblssp@hblssp.cn. Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net. Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: junjieyi@kust.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220112
Issue:
Page Number:		110952 -
DOI:		10.1016/j.foodres.2022.110952
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Pickled chili pepper (Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the main factor affecting the development of the typical flavor of pickled chili pepper. This study investigated the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper. Results revealed that during fermentation, the hardness and pungency of pickled chili pepper decreased significantly (P < 0.05), whereas organic acids, free amino acids, and volatiles (especially terpenes, alcohols, and aldehydes) increased significantly (P < 0.05). Lactobacillus and Candida species, specifically, Lactobacillus brevis and Candida sp. F15, dominated in pickled chili pepper. Correlation analysis indicated that the dominant bacterial (Lactobacillus versmoldensis and L. brevis) and fungal (Colletotrichum simmondsii and Cladosporium tenuissimum) species had a high positive correlation with volatile compounds (e.g., aldehydes, terpenes, and esters)"
Keywords:		*Capsicum/chemistry China Fermentation *Microbiota Taste Correlation analysis Flavor Lactobacillus Microbial diversity Natural fermentation Pickled Chili pepper;
Notes:		"MedlineYe, Zi Shang, Zhixun Zhang, Shiyao Li, Meiqi Zhang, Xuetin Ren, Hongbing Hu, Xiaosong Yi, Junjie eng Research Support, Non-U.S. Gov't Canada 2022/03/02 Food Res Int. 2022 Mar; 153:110952. doi: 10.1016/j.foodres.2022.110952. Epub 2022 Jan 12"