| Title: | Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.) |
| Author(s): | Xu X; Wu B; Zhao W; Pang X; Lao F; Liao X; Wu J; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, 100083, China. Electronic address: freshstar129@163.com. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, 100083, China. Electronic address: 675316545@qq.com. Beijing Academy of Agricultural and Forestry Sciences, Beijing, 100089, China. Electronic address: zwtcau@163.com. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266001, China. Electronic address: pangxueli@caas.cn. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, 100083, China. Electronic address: Fei.lao@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, 100083, China. Electronic address: liaoxjun@hotmail.com. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, 100083, China. Electronic address: wjhcau@hotmail.com" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, ethyl ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further analysis, strains of seven genera were isolated and correlation analysis by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation" |
| Keywords: | Acids/analysis/chemistry Bacteria/classification/genetics/isolation & purification/metabolism Biodiversity Capsicum/*microbiology Fermentation *Fermented Foods/analysis/microbiology Fungi/classification/genetics/isolation & purification/metabolism Hydroge; |
| Notes: | "MedlineXu, Xinxing Wu, Bingbing Zhao, Wenting Pang, Xueli Lao, Fei Liao, Xiaojun Wu, Jihong eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103510. doi: 10.1016/j.fm.2020.103510. Epub 2020 Apr 15" |
