A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

“…However, it is noteworthy that these volatile compounds were not detected in all FMPs, which may be related to the activity of the glycosidases (Hao et al, 2023). In addition, β-ionone and β-damascenone can be also produced during fermentation by enzymatic reactions of β-carotene and neoxanthin, respectively (Liu et al, 2023). In addition to the production of nonvolatile organic acids and volatile ethanol, acetic acid, 2,3-butanedione, acetoin, and 2,3butanediol by homo-and hetero-fermentation, sugars in muskmelon are also converted to other metabolic substrates amino acids and fatty acids.…”

Unraveling the Genetic Adaptations in Cell Surface Composition and Transporters of Lactiplantibacillus plantarum for Enhanced Acid Tolerance

“…Yunnan Province, located in southern China, has diverse climatic and geographic conditions that create biodiversity and a unique ecological microenvironment for fermented vegetables from this region . Our previous studies have elucidated the fermentation process, flavor, and nutritional functions of fermented vegetables such as chili pepper and chayote from Yunnan Province. − However, the rich microbial resources in Yunnan Province have not been fully exploited, and there is a lack of standardized production …”

“…17−21 However, the rich microbial resources in Yunnan Province have not been fully exploited, and there is a lack of standardized production. 22 The wild-type L. plantarum C232 was isolated from homemade fermented Allium chinense G. Don samples collected from Yunnan province of China. The samples were milled and gradient diluted from 10 −3 to 10 −7 with phosphate-buffered saline (PBS), and single colonies were picked and triple-zoned in de Man, Rogosa, and Sharpe (MRS) solid medium at 37 °C for 48 h after incubation in MRS solid medium-coated plates at 37 °C, 48 h to obtain the purified strains, and then stored in 40% (v/v) glycerol stock at −80 °C.…”

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes

“…Chili peppers ( Capsicum annuum L.), belonging to the family Solanaceae and genus Capsicum , are indigenous to South America. 1 They are among the most extensively cultivated condiment crops globally, with production reaching 36 million tons in 2021. 2 China leads in chili pepper production and consumption, contributing to half of the total global production in 2019.…”