Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentati...

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Bibliographic Details
Published in:Food Chemistry: X 2023-03, Vol.17, p.100626-100626
Main Authors: Chen, Tianyan, Su, Wei, Mu, Yingchun, Jiang, Li, Qi, Qi
Format: Article
Language:English
Subjects:
Correlation analysis
Lactipllantbacillus plantarum 5-1
Metabolic pathway
Microbial diversity
Quality formation mechanism
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Summary:Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, , , , , , and were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with  
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2023.100626