Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis

Abstract

BACKGROUND Fermented capsicum (i.e. pickled pepper) is one of the most popular fermented vegetables. However, the effect of inoculated microbial fermentation on pickled pepper is not yet fully understood. RESULTS Cyberlindnera rhodanensis J52 with a rich ester flavour and Pediococcus pentosaceus AL with a strong inhibitory effect on foodborne pathogenic bacteria were selected to prepare single‐ and double‐strain fermented capsicum under low salt (< 10 g L−1 sodium chloride) conditions. The inhibition zone of P. pentosaceus AL against Escherichia coli was up to 44 mm in diameter. Biochemical indicator analyses found that co‐fermentation of P. pentosaceus AL and C. rhodanensis J52 changed the contents of vitamin C and short‐chain fatty acids. Analysis of microbial diversity and volatile metabolome showed that 125 microbial species and 72 volatile compounds were detected, and P. pentosaceus was the dominant bacterium that inhibited the growth of other bacteria, while C. rhodanensis was the fungus that contributed the most to flavour. Correlation analysis between microorganisms and flavour compounds showed 725 correlations, and 124 microbial species may have participated in the formation of 69 compounds. Furthermore, 10 and 29 correlations were detected between P. pentosaceus AL or C. rhodanensis J52 and flavour compounds, respectively. Among them, 3‐methyl‐1‐butanol acetate is speculated to be the main substance affecting the flavour of fermented capsicum by inoculation with C. rhodanensis J52. CONCLUSION The inoculation of P. pentosaceus and C. rhodanensis had a significant impact on the microbial community and volatile compounds of fermented capsicum and helped to improve its organoleptic qualities. © 2022 Society of Chemical Industry.

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

“…The rOAV was employed to assess the contribution of each volatile compound to the overall aroma distribution. Several studies in fermented foods have demonstrated that volatile compounds contribute to specific characteristics of food flavor and can be considered key volatile compounds if the concentration of volatiles is above their odor perception threshold (rOAV ≥1) (Su et al., 2022; Shi et al., 2023; Li et al., 2022). Twenty‐five volatiles distributed in the six previously described categories had rOAVs ≥1 in at least one sample.…”

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

“…This may be due to the production of lactic acid, butyric acid, and other substances by microorganisms (such as LAB) in the G group during the early fermentation process. As the fermentation time is prolonged, these acidic substances could combine with other substances to form esters and other flavor compounds ( Shi et al, 2023 ). Similarly, the bitterness of pickled peppers in the G group was lower than that in the D group during the whole fermentation stage.…”

Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics

“…The multisequence phylogenetic analysis confirmed the taxonomic affiliation of the RODW isolates with the Cyberlindnera genus and their closer affiliation with the Cyberlindnera rhodanensis species. The genus Cyberlindnera was introduced as a replacement name for the genus Lindnera and currently accommodates over thirty species, some of which are associated with the fermentation of plant biomass and wastes, as well as phenolic-rich beverages and food products [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]. In the present study, the fermentation of RODW by the tested indigenous yeast isolates resulted in the fermentation of around 80% of the reducing sugars present in the RODW and a decrease in the phenolic content to around 60% of the initial concentration in the RODW.…”