Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches

被引：0
|
作者：
Zhang S. [1 ,2 ,3 ]
Xiao Y. [1 ,2 ,3 ]
Wang X. [1 ,2 ,3 ]
Chu C. [1 ,2 ,3 ]
Wang T. [1 ,2 ,3 ]
Hu X. [1 ,4 ]
Yi J. [1 ,2 ,3 ]
机构：
[1] Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming
[2] Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming
[3] Green Food Processing International Science and Technology R&D Center of Kunming City, Kunming
[4] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 12期
关键词：
chili pepper; inoculation fermentation; Lactiplantibacillus plantarum; natural fermentation; Pichia manshurica; quality;
D O I：
10.13386/j.issn1002-0306.2023070254
中图分类号：
学科分类号：
摘要：
To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers, this study employed four different fermentation methods: Natural fermentation with sterile water, co-inoculation fermentation (Lactiplantibacillus plantarum KUST-D1303:Pichia manshurica KUST-F1705=1:1) with sterile water, natural fermentation with aged brine and co-inoculation fermentation with aged brine. The quality characteristics of the fermented chili peppers were compared and analyzed. Results showed that compared to other fermentation methods, co-inoculation fermentation with aged brine significantly (P<0.05) increased the number of lactic acid bacteria, organic acid content, and the variety and concentration of volatile flavor compounds, especially alcohols, terpenes, and sulfur-containing compounds, while reducing nitrite content. Additionally, the pH of fermented chili peppers by co-inoculation with aged brine decreased rapidly and remained stable, which helped delay the yellowing and softening of chili peppers during fermentation. In conclusion, co-inoculation fermentation with aged brine can enhance the safety, flavor profile, and taste of fermented chili peppers, making it the optimal process for fermented chili peppers. © The Author(s) 2024.
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页码：129 / 139
页数：10
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