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<p>Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis. The results revealed that <i>Lactiplantibacillus</i> and <i>Weissella</i> were the dominant microbes in pickled and salted chili peppers respectively. Additionally, pickled chilli peppers contained 6 key unique volatiles, with geraniol and <i>β</i>-myrcene showing significant positive correlation with <i>Lactiplantibacillus</i>. In contrast, salted chilli peppers contained 3 key unique volatiles, with no significant correlation with <i>Weissella</i>. Naringenin, trans-ferulic acid, and DL-<i>p</i>-hydroxyphenyllactic acid in pickled chili peppers exhibited significant positive correlation with <i>Lactiplantibacillus</i>. The weak correlation between <i>Weissella</i> and qualities in salted chili peppers may result from the inhibition of high-salt environment. This study provides insights for inoculated fermentation strategies to preserve microbial diversity and distinct flavors in different fermented chili peppers.</p><p></p>

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Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月17日

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  • Jiayue Xu,
  • Zhiyuan Zeng,
  • Xiaolei Zheng,
  • Zejun Chu,
  • Sijia Peng,
  • Dong Yang,
  • Siwei Wu,
  • Liang Zhao,
  • Xiaojun Liao

摘要

Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis. The results revealed that Lactiplantibacillus and Weissella were the dominant microbes in pickled and salted chili peppers respectively. Additionally, pickled chilli peppers contained 6 key unique volatiles, with geraniol and β-myrcene showing significant positive correlation with Lactiplantibacillus. In contrast, salted chilli peppers contained 3 key unique volatiles, with no significant correlation with Weissella. Naringenin, trans-ferulic acid, and DL-p-hydroxyphenyllactic acid in pickled chili peppers exhibited significant positive correlation with Lactiplantibacillus. The weak correlation between Weissella and qualities in salted chili peppers may result from the inhibition of high-salt environment. This study provides insights for inoculated fermentation strategies to preserve microbial diversity and distinct flavors in different fermented chili peppers.