Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

• Published in: Food frontiers 2024-03, Vol.5 (2), p.753-770
• Main Authors: Zhang, Shiyao, Bao, Xi, Xiao, Yue, Wang, Tao, Chu, Chuanqi, Hu, Xiaosong, Yi, Junjie
• Format: Article
• Language: English
• Subjects: Amino acids; Bacteria; Biosynthesis; Brines; Carbohydrates; Community structure; Containers; correlation analysis; Data analysis; Enzymes; Fermentation; fermented chili pepper; Food; Functional analysis; Fungi; Genes; Glycan; Metabolism; Metagenomics; Microbial activity; microbial community; Microbiota; Microorganisms; Peppers; Substrates
• ISSN: 2643-8429; 2643-8429
• DOI: 10.1002/fft2.355

The study aimed to investigate the effect of fermentation brines and containers on the composition and functional dissimilarity of microbiota in fermented chili peppers: pool with fresh brine (PFB), pool with aged brine (PAB), jar with FB, and jar with AB. The results showed that brines had a greater impact on microbial diversity and fungal community structure than containers, whereas containers had a greater impact on bacterial community structure than brines. At the end of chili pepper fermentation, the dominant bacteria were unclassified_g__Pseudomonas, Lactobacillus_alimentarius, and Halococcus_thailandensis, whereas the dominant fungi were Pichia_membranifaciens and Wallemia_ichthyophaga. Based on the metagenomics functional analysis, the dominant bacteria and fungi were highly related to amino acid metabolism, glycerophospholipid metabolism, and most enzymes that promote carbohydrate substrate modulation. The fermented brines had a larger impact than containers on microbial function. Specifically, the use of FB was found to be beneficial for the biosynthesis of tetracycline, carotenoid, and isoflavonoid. On the other hand, AB was found to be beneficial for the biosynthesis of unsaturated fatty acids, amino acids, and various types of N‐glycan. •Picked chili pepper affected by brine and container was metagenomically analyzed. •Microbial functional pathways in fermented chili peppers was clarified. •Dominant bacteria and fungus in fermented chili peppers were investigated. •Bacteria and fungus were more affected by respective container and brine. •Pichia_membranifaciens was involved in the formation of flavor compounds.