Analysis and control of microbial gas production in fermented chili paste

Zheng, Yu‐Guo; Chen, Ju; Chen, Lin; Hu, Tao; Shi, Lei; Wan, Shoupeng; Wang, Min

doi:10.1111/jfpp.14806

Cited by 8 publications

(3 citation statements)

References 39 publications

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“…Spectra in the network were searched across GNPS spectral databases. Substructure annotation was performed using MS 2 LDA interface in GNPS. The resulting data were then imported into Cytoscape 3.9.1 for visualization analysis [20] .…”

Section: Fbmn Analysismentioning

confidence: 99%

“…Chili sauce, commonly referred to as hot sauce, is a popular condiment admired for its appealing color and spicy taste [1] . However, traditional production methods involving diverse naturally occurring microorganisms pose challenges in maintaining consistent product quality [2] . Lactobacillus plantarum (LP), a widely distributed species of lactic acid bacteria (LAB), has gained significant attention in the food industry due to its versatile functional properties [3] .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Wang,

Mei,

Jin

et al. 2024

Food Science and Human Wellness

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The utilization of Lactobacillus plantarum (LP) in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes. However, there is still limited knowledge regarding the taste-active metabolites in the sauce. To bridge this gap, our study employed metabolomics and web-based computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation. By leveraging the advantages of the feature-based molecular network (FBMN), we conducted a rapid annotation of metabolites, successfully identifying 205 metabolites, a considerable portion of which were previously unreported. Through the utilization of the VirtualTaste tool, we identified dihydrosphingosine, lactic acid, isoleucine, phytosphingosine, and gluconic acid as potential taste indicators for quality control. Pathway enrichment analysis further supported their primary involvement in key biochemical pathways, including amino acid tRNA biosynthesis, phenylalanine, tyrosine, tryptophan biosynthesis, and sphingolipid metabolism. This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.

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Section: Fbmn Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Wang,

Mei,

Jin

et al. 2024

Food Science and Human Wellness

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show abstract

“…Moreover, the total microbial flora of fermented pepper is uncontrollable in spontaneous fermentation (SF). The adverse microorganisms, including Mucor, Clostridium perfringen, and Salmonella enterica [6], generate stink [7], harmful substances [8], bloated packaging [9], and changes in product quality. Therefore, how to improve the quality and stability of fermented chili peppers has become an urgent problem to be solved.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria

Cai

Zhang

et al. 2023

Fermentation

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Zao pepper is a fermented type with a distinct flavor, and Zao pepper-based dishes are popular. However, in spontaneous fermentation (SF), the adverse microorganisms of Zao pepper are uncontrollable and alter the product quality. Lactic acid bacteria (LAB) inhibit the growth of harmful bacteria and endow a sour taste in SF. Therefore, the purpose of this study was to isolate autochthonic LAB from SF and through inoculated fermentation (IF) to improve Zao pepper quality. Four LAB strains were selected for probiotic experiments by sensory evaluation based on the flavor of Zao pepper in vitro. Intriguingly, Lactobacillus plantarum 5-1 showed superior safety and probiotics, with the fastest growth and acid-production rate. Moreover, the nitrite reductase viability of L. plantarum 5-1 reached 4.73 μmol/mL·h. The use of IF via L. plantarum 5-1 increased the total acid content 2-fold and reduced the nitrite content by 0.36-fold compared to SF in Zao pepper. In addition, IF improved the color and texture of Zao pepper. These results indicate that the autochthonic L. plantarum 5-1 improved the quality of Zao pepper, providing a new strategy for enhancing the stability of fermented pepper.

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Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

Li¹,

Cheng²,

Yang³

et al. 2022

Food Bioscience

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Analysis and control of microbial gas production in fermented chili paste

Cited by 8 publications

References 39 publications

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

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