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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)

文献类型： 外文期刊

作者： Chen, Zhongai 1 ; Geng, Yangyang 3 ; Wang, Mei 2 ; Lv, Du 2 ; Huang, Shan 2 ; Guan, Yufang 2 ; Hu, Yongjin 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, 452 Fengyuan Rd, Kunming 650000, Yunnan, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc, 1 Jinnong Rd, Guiyang 550006, Peoples R China

3.Guizhou Acad Forestry Sci, 382 Fuyuannan Rd, Guiyang 550000, Peoples R China

关键词： Fermented chopped red chili (FCRC); Correlation analysis; Microbial communities; Flavors

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.318； 五年影响因子：5.846 ）

ISSN： 2212-4292

年卷期： 2022 年 50 卷

页码：

收录情况： SCI

摘要： To reveal the potential relationship between microbial community and flavor compounds during the fermen-tation of chopped red chili, microbial diversity and volatile metabolites at different stages were analyzed by high -throughput sequencing and gas chromatography-mass spectrometry. The results showed that Pseudomonas was the most dominant bacterial genus in fermented chopped red chili (FCRC), while unclassified_f__Nectriaceae and Colletotrichum were the most abundant fungal genus initially but were quickly replaced by Wickerhamomyces and Hyphopichia. Besides, citric acid and acetic acid were the most abundant organic acids, and esters were the dominant volatile flavor compounds in FCRC. Notably, the formation of flavor compounds in FCRC can be divided into three stages: the first stage is day 0, the second stage is day 3-10, and the third stage is day 15-20. Based on the O2PLS model, 13 bacterial genera highly correlated (|rho| > 0.7) with flavor compounds and Exi-guobacterium was correlated with 26 flavor components, having the largest numbers of correlated flavor com-pounds, while only four fungal genera correlated with flavor compounds (|rho| > 0.7) and unclassified_f__Nectriaceae was correlated with 11 flavor components. Moreover, the correlation analysis suggested that Exiguobacterium and Aureimonas were the core bacteria to produce the key flavors of FCRC, while unclassified_f__Nectriaceae, Wick-erhamomyces and Hyphopichia were the core fungus. These findings provide novel insights into the variation of bacterial and fungal communities and increase our understanding of the core aroma-related microbiota involved in manufacturing FCRC with distinctive flavor properties.

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