Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
文献类型： 外文期刊
作者： Shi, Qiao 1 ; Tang, Huihua 1 ; Mei, Yuan 2 ; Chen, Junfei 1 ; Wang, Xinrui 1 ; Liu, Biqin 1 ; Cai, Yingli 1 ; Zhao, Nan 2 ; Yang, Menglu 2 ; Li, Hong 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
关键词： Capsaicin supplementation; Microbial diversity; Kazachstania; Volatile characteristics; Ethyl nonanoate
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： 2023 年 168 卷
页码：
收录情况： SCI
摘要： Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from the peppers. In the present study, the effects of capsaicin and fermentation time on the microbial community and flavor compounds of chili paste were investigated. After capsaicin supplementation, the total acid was significantly decreased (p < 0.05) along with lower total bacteria, especially lactic acid bacteria. Lactiplantibacillus, Lactobacillus, Weissella, Issatchenkia, Trichoderma, and Pichia were the shared and predominant genera; whereas, the Bacteroides and Kazachstania abundance was significantly increased due to the selection effect of capsaicin over time. Additionally, alterations of the microbial interaction networks and their metabolic preferences led to less lactic acid content with greater accumulation of ethyl nonanoate, methyl nonanoate, etc. This study will provide a perspective for selecting chili pepper varieties and improving the quality of fermented chili paste.
- 相关文献
作者其他论文 更多>>
-
Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica
作者：Hou, Xinlei;Qian, Jing;Li, Huajia;Zhang, Jianhao;Zhao, Nan;Hou, Xinlei;Mei, Yuan;Huang, Yuli;Yang, Menglu;Li, Huajia;Zhao, Nan;Wang, Jin;Ge, Lihong;Wang, Yanli;Yan, Zhengcai;Peng, Dengshui
关键词：Biofilm spoilage; Fermented foods; Pichia manshurica; Dielectric barrier discharge cold plasma; Cell damage; Metabolic activities
-
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
作者：Yang, Menglu;Lai, Haimei;Wang, Yali;Mei, Yuan;Huang, Yuli;Zeng, Xueqing;Zhu, Yongqing;Huang, Qiaolian;Zhao, Nan;Ge, Lihong;Zhao, Jichun
关键词：Suancai; Lactiplantibacillus plantarum starters; Flavor indicators; Microbial assemble; Metabolic pathway
-
Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties
作者：Yang, Menglu;Huang, Jun;Zhou, Rongqing;Jin, Yao;Wu, Chongde;Yang, Menglu;Zhao, Nan;Zhou, Rongqing
关键词：PixianDoubanjiang-pei; Capsicum annuum L. variety; Microbiome fortification; Microbial community structure; Esters content
-
Food provisioning results in functional, but not compositional, convergence of the gut microbiomes of two wild Rhinopithecus species: Evidence of functional redundancy in the gut microbiome
作者：Li, Hong;Xia, Wancai;Liu, Xingyu;Wang, Xueyu;Li, Dayong;Li, Hong;Liu, Guoqi;Chen, Hua;Zhu, Lifeng
关键词：Convergence; Gut microbial composition and function; Functional redundancy; Artificial food provisioning; Wild Rhinopithecus population; Animal conservation
-
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
作者：Zhao, Nan;Huang, Yuli;Lai, Haimei;Wang, Yali;Mei, Yuan;Zeng, Xueqing;Yang, Menglu;Li, Huajia;Zhu, Yongqing;Huang, Yuli;Zuo, Yong;Ge, Lihong;Zhao, Jichun
关键词：Fermented vegetables; Keystone microbiota; Volatile flavor compounds; Pungent-odor compounds; Fragrant-odor compounds; Synthetic microbiota
-
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry
作者：Mei, Yuan;Lai, Haimei;Wang, Yali;Zeng, Xueqing;Huang, Yuli;Yang, Menglu;Zhu, Yongqing;Li, Huajia;Li, Juan;Zhao, Nan;Ge, Lihong;Huang, Yuli;Wang, Yali;Guo, Chuanchuan;Hu, Tao;Zhao, Nan
关键词：Volatile components; Two-stage fermentation; Suancai; Key aroma compounds; SBSE-GC-O/MS
-
Antioxidant activation, cell wall reinforcement, and reactive oxygen species regulation promote resistance to waterlogging stress in hot pepper (Capsicum annuum L.)
作者：Gong, Xuefeng;Xu, Yi;Li, Hong;Chen, Xin;Song, Zhanfeng;Gong, Xuefeng;Xu, Yi;Li, Hong;Chen, Xin;Song, Zhanfeng;Gong, Xuefeng;Xu, Yi;Li, Hong;Chen, Xin;Song, Zhanfeng
关键词：Hot pepper; Capsicum annuum L; Waterlogging; RNA-seq; Antioxidant enzymes
