Revealing core functional microorganisms in the fermentation process of Qicaipaojiao ( Capsicum annuum L.) based on microbial metabolic network
文献类型： 外文期刊
作者： Chen, Ju 1 ; Huang, Yubing 2 ; Wang, Xueya 1 ; He, Jianwen 1 ; Li, Wenxin 1 ; Lu, Min 1 ; Sun, Xiaojing 1 ; Yin, Yong 1 ;
作者机构： 1.Guizhou Acad Agr Sci, Chili Pepper Res Inst, Guiyang 550006, Peoples R China
2.Nat Prod Res Ctr Guizhou Prov, Guiyang 550014, Peoples R China
关键词： Qicaipaojiao; Key taste substances; Key aroma substances; Correlation analysis; Flavor formation; Core functional microorganisms
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： 2024 年 187 卷
页码：
收录情况： SCI
摘要： Paojiao , a typical Chinese traditional fermented pepper, is favored by consumers for its unique flavor profile. Microorganisms, organic acids, amino acids, and volatile compounds are the primary constituents influencing the development of paojiao 's flavor. To elucidate the key flavor compounds and core microorganisms of Qicaipaojiao (QCJ), this study conducted a comprehensive analysis of the changes in taste substances (organic acids and amino acids) and volatile flavor compounds during QCJ fermentation. Key flavor substances in QCJ were identified using threshold aroma value and odor activity value and the core microorganisms of QCJ were determined based on the correlation between dominant microorganisms and the key flavor substances. During QCJ fermentation, 16 key taste substances (12 free amino acids and 4 organic acids) and 12 key aroma substances were identified. The fermentation process involved 10 bacteria and 7 fungal genera, including Lactiplantibacillus , Leuconostoc , Klebsiella , Pichia , Wickerhamomyces, and Candida . Correlation analysis revealed that the core functional microorganisms encompassed representatives from 8 genera, including 5 bacterial genera ( Lactiplantibacillus , Weissella , Leuconostoc , Klebsiella , and Kluyvera ) and 3 fungal genera ( Rhodotorula , Phallus , and Pichia ). These core functional microorganisms exhibited significant correlations with approximately 70 % of the key flavor substances ( P < 0.05). This study contributes to an enhanced understanding of flavor formation mechanisms and offers valuable insight into flavor quality control in food fermentation processes.
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