Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation
This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As t...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003980 |
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| author | Qi Huang Cen Li Yongjun Wu Shuoqiu Tong Lincheng Zhang Jing Jin Qiyan Zhu Yan Yan |
| author_facet | Qi Huang Cen Li Yongjun Wu Shuoqiu Tong Lincheng Zhang Jing Jin Qiyan Zhu Yan Yan |
| author_sort | Qi Huang |
| collection | DOAJ |
| description | This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As the fermentation proceeds, XML exhibited 55.70 % shared bacterial Operational Taxonomic Units, 2.4-fold higher than ZZJ, with fungal communities shifting to Starmerella and Candida, whereas ZZJ transitioned to 93.42 % Wickerhamomyces dominance. Ethyl acetate, linalool, isoamyl acetate, ethyl hexanoate, acetic acid, and 2-methyl-1-propanol were potential as markers for tracking the fermentation processes. Lactobacillus, Enterobacter, Starmerella, Debaryomyces, and Wickerhamomyces are key in regulating the flavor quality of pickled peppers. These findings propose strategies to standardize flavor profiles through microbial and volatile compound markers monitoring, offering actionable insights to optimize industrial fermentation processes and enhance product consistency in pickled pepper production using different pepper varieties. |
| format | Article |
| id | doaj-art-0bcbc0f7986946718e70ea42797d08b5 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0bcbc0f7986946718e70ea42797d08b52025-08-20T03:47:41ZengElsevierFood Chemistry: X2590-15752025-05-012810255110.1016/j.fochx.2025.102551Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentationQi Huang0Cen Li1Yongjun Wu2Shuoqiu Tong3Lincheng Zhang4Jing Jin5Qiyan Zhu6Yan Yan7Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, China; Corresponding author at: Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China.Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China; Institute of Pepper Industry and Technology, Guizhou University, Guiyang, 550025, Guizhou Province, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, ChinaThis study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As the fermentation proceeds, XML exhibited 55.70 % shared bacterial Operational Taxonomic Units, 2.4-fold higher than ZZJ, with fungal communities shifting to Starmerella and Candida, whereas ZZJ transitioned to 93.42 % Wickerhamomyces dominance. Ethyl acetate, linalool, isoamyl acetate, ethyl hexanoate, acetic acid, and 2-methyl-1-propanol were potential as markers for tracking the fermentation processes. Lactobacillus, Enterobacter, Starmerella, Debaryomyces, and Wickerhamomyces are key in regulating the flavor quality of pickled peppers. These findings propose strategies to standardize flavor profiles through microbial and volatile compound markers monitoring, offering actionable insights to optimize industrial fermentation processes and enhance product consistency in pickled pepper production using different pepper varieties.http://www.sciencedirect.com/science/article/pii/S2590157525003980Pickled pepperPepper varietiesMicrobial successionVolatile compoundsPhysicochemical indicesBacteria |
| spellingShingle | Qi Huang Cen Li Yongjun Wu Shuoqiu Tong Lincheng Zhang Jing Jin Qiyan Zhu Yan Yan Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation Food Chemistry: X Pickled pepper Pepper varieties Microbial succession Volatile compounds Physicochemical indices Bacteria |
| title | Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| title_full | Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| title_fullStr | Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| title_full_unstemmed | Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| title_short | Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| title_sort | impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation |
| topic | Pickled pepper Pepper varieties Microbial succession Volatile compounds Physicochemical indices Bacteria |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003980 |
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