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Article Abstract
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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12085669 | PMC |
| http://dx.doi.org/10.1038/s41538-025-00442-7 | DOI Listing |
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