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LAPSE:2023.1543

Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M

Ding Ma, Yong Li, Jiaqi Wang, Lina Pan, Wenli Kang, Zengguang Wang, Zhongkun Wu, Zhiyong Dai, Fangming Deng, Lingyan Zhao

February 21, 2023

Abstract
Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, the relationship between fungal communities and the volatile flavor compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora was a dominant fungus during the whole fermentation course and accounted for 82.22% of the fungal community on average (ranging from 50.44% to 98.15%). Bidirectional orthogonal partial least squares (O2PLS) analysis between fungal community and volatile flavor compounds showed that Pichia, Hanseniaspora, Cryptococcus, Debarvomvces, and Trichosporon were closely correlated with the concentrations of the volatile flavor components such as α-terpineol, trans-3-tetradecene, 4-methylpentyl 3-methylbutanoate, and 11 other volatile flavor compounds. This study elucidated the dynamics of fungal communities and volatile flavor compounds during pepper fermentation and the correlation between them. Our analysis of the relationships between fungal communities and volatile flavor compounds advanced our understanding of the formation mechanism of volatile flavor compounds in fermented peppers.

Record ID

LAPSE:2023.1543

Keywords

Capsicum annuum L. Var. Dactylus M, correlation analysis, fungal diversity, volatile favor compounds

Subject

Biosystems

Suggested Citation

Ma D, Li Y, Wang J, Pan L, Kang W, Wang Z, Wu Z, Dai Z, Deng F, Zhao L. Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M. (2023). LAPSE:2023.1543

Author Affiliations

Ma D: College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China
Li Y: Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA [ORCID]
Wang J: Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co., Ltd., Changsha 410000, China; Hunan Engineering Research Center of Human Microecological Products, Changsha 410000, China
Pan L: Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co., Ltd., Changsha 410000, China; Hunan Engineering Research Center of Human Microecological Products, Changsha 410000, China
Kang W: Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co., Ltd., Changsha 410000, China; Hunan Engineering Research Center of Human Microecological Products, Changsha 410000, China
Wang Z: College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China
Wu Z: Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co., Ltd., Changsha 410000, China; Hunan Engineering Research Center of Human Microecological Products, Changsha 410000, China
Dai Z: Ausnutria Institute of Food and Nutrition, Ausnutria Dairy (China) Co., Ltd., Changsha 410000, China; Hunan Engineering Research Center of Human Microecological Products, Changsha 410000, China
Deng F: College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China
Zhao L: College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China

Journal Name

Processes

Volume

Issue

First Page

1513

Year

2022

Publication Date

2022-08-01

DOI:

https://doi.org/10.3390/pr10081513