Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

“…At the end of fermentation, linalool content was the highest in all alcohols, and gave flower-like aroma, which posed an important contribution to the FMP flavor. Linalool was also existed in some fermented vegetable products, such as fermented red pepper pastes and cucumber(Li, Dong, Zhao, & Zhu, 2020;Zhou & McFeeters, 1998). Zhou and found that the content of linalool in fermented cucumber increased to several times than its odor threshold during fermentation.The other volatile compounds, including 4 ketones, 3 furans, 2 acids, 1 pyrazine, and 1 ether, are shown in Figure5d,e and Table2.The content of 2-methylpropionic acid and 2-methylbutanoic acid increased after fermentation.…”

Safety Evaluation and Whole Genome Sequencing of Aspergillus japonicas PJ01 Reveal Its Potential to Degrade Citrus Segments in Juice Processing

“…Choure found that microorganisms in alkaline hot springs have cellulase, pectinase and other enzyme activities [33]. Whole genome sequencing can provide a more comprehensive understanding of microbial diversity and function [34,35]. Endo-1,4-beta-xylanase is the main degradation enzyme of xylanase [36].…”

Analysis and control of microbial gas production in fermented chili paste

“…Chili belongs to the family of Solanaceae and the genus of Capsicum (Lee & Kader, 2000; Li, Dong, Zhao, & Zhu, 2019). Fermentation of chili not only is beneficial to the preservation of chili, but also adds special flavors to it.…”

“…Fermentation of chili traditionally depends on microorganisms that naturally attach to the surface of chili and are richened from the environment. The microorganisms involved in the fermentation process of chili are diverse and are mainly composed of bacteria and a small amount of yeast and fungi (Li, Dong, Huang, & Wang, 2016; Li et al., 2019; Watts et al., 2018). Various microorganisms not only can degrade macromolecular substances, but also can produce a large number of flavor compounds (Hou, Wang, & Li, 2018; Kang & Baek, 2014; Li et al., 2016; Watts et al., 2018).…”

“…Many fermented chili paste products do not undergo sterilization with high temperature to ensure the natural flavor. Appropriate salt is usually added to inhibit the growth of pollution bacteria (Li et al., 2019). High salt and acid pressures and preservatives are also used to prevent products from receiving other microbial contamination (Bi, Wang, Hu, & Liao, 2018; Kim et al., 2011).…”