| Title: | Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.) |
| Author(s): | Xu X; Wu B; Zhao W; Lao F; Chen 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, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, 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, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Beijing Academy of Agricultural and Forestry Sciences, Beijing 100089, China. 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, 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, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: chenfangch@sina.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, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2020.127512 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To reveal the potential of core bacterial and fungal communities for aroma formation in the fermentation of chili pepper, shifts in microbial diversity and volatile metabolites during the 32-day fermentation process were measured using high-throughput sequencing and gas chromatography-mass spectrometry. Rosenbergiella and Staphylococcus were the dominant bacterial genera, where Hyphopichia and Kodamaea were the most abundant fungi, in fermented chili pepper. Sixteen differential volatile metabolites were detected in fermented and unfermented samples using differential metabolomics analysis. Nine strains from the genera Hyphopichia, Staphylococcus, Rosenbergiella, and Bacillus were isolated from fermented chili pepper. The correlation of dominant microorganisms with key odorants by Spearman correlation and two-way orthogonal partial least squares analysis indicated that Hyphopichia exhibited a significant positive correlation with the formation of 11 key odorants. These findings enhance our understanding of the core functional bacterial and fungal genera involved in the production of desirable flavors in fermented chili pepper" |
| Keywords: | Bacteria/classification/*metabolism *Biodiversity Capsicum/*metabolism/*microbiology *Fermentation Taste Volatile Organic Compounds/*metabolism Correlation analysis Fermented chili pepper Microbial diversity Odorants; |
| Notes: | "MedlineXu, Xinxing Wu, Bingbing Zhao, Wenting Lao, Fei Chen, Fang Liao, Xiaojun Wu, Jihong eng England 2020/08/04 Food Chem. 2021 Jan 15; 335:127512. doi: 10.1016/j.foodchem.2020.127512. Epub 2020 Jul 10" |
