Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
文献类型： 外文期刊
作者： Xu, Xinxing 1 ; Wu, Bingbing 2 ; Zhao, Wenting 6 ; Lao, Fei 1 ; Chen, Fang 1 ; Liao, Xiaojun 1 ; Wu, Jihong 1 ;
作者机构： 1.Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China
4.Minist Agr, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China
5.Beijing Key Lab Food Nonthermal Proc, Beijing 100083, Peoples R China
6.Beijing Acad Agr & Forestry Sci, Beijing 100089, Peoples R China
关键词： Fermented chili pepper; Odorants; Microbial diversity; Correlation analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 335 卷
页码：
收录情况： SCI
摘要： 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.
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