{
  "abstract": "Pickled pepper is a traditional product which has been favored by consumers. The richness of its flavor is mainly determined by the complexity and diversity of microorganisms. By analyzing the succession law of the microbial community in NFPP (Naturally fermented Pickled Pepper) within 18 days’ natural fermentation of GCP (Green rice Chili Pepper) and BCP (Beauty Chili Pepper), the experiment elucidated the variation trend of the characteristic flavor substances and explored eight dominant bacteria and seven dominant fungi in GCP and seven dominant bacteria and five dominant fungi in BCP which are flavor-related. Further research found that fermentation stages can be divided into an early stage (0–7 d), middle stage (8–13 d) and late stage (13–18 d). The characteristic flavor is formed step by step and flavor-associated microbes were classified.",
  "abstract_shown": true,
  "affiliations": [
    "College of Horticulture, , Changsha 410128, China",
    "Yuelushan Laboratory, Changsha 410128, China",
    "College of Food Science and Technology, , Changsha 410128, China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Ling Zhu"
    },
    {
      "affs": [
        1
      ],
      "name": "Weirong Xu"
    },
    {
      "affs": [
        2
      ],
      "name": "Yisheng Tang"
    },
    {
      "affs": [
        1
      ],
      "name": "Yaping Hu"
    },
    {
      "affs": [
        1
      ],
      "name": "Dan Qin"
    },
    {
      "affs": [
        0
      ],
      "name": "Lijun Ou"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhixu Zhang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/46kynq330d6z1.bib",
  "cited_by": 0,
  "doi": "10.3390/microorganisms14102303",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707465/?tool=EBI",
  "id": "46kynq330d6z1",
  "issns": [
    "2076-2607"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13707465",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "QH301-705.5"
    ],
    [
      "openalex",
      "1106|Fermentation and Sensory Analysis"
    ]
  ],
  "openalex": "W7221343280",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707465/pdf/?tool=EBI",
  "pmcid": "PMC13707465",
  "pmid": null,
  "published": "2026-10-01",
  "publisher": "MDPI AG",
  "ris": "https://research.draconitic.com/paper/46kynq330d6z1.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:21:40Z",
      "native_id": "PMC:PMC13707465",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13707465"
    },
    {
      "first_seen": "2026-10-31T14:21:33Z",
      "native_id": "0619e11dd0df48cebbf7f5f3c1dd0cb7",
      "source": "doaj",
      "url": "https://doi.org/10.3390/microorganisms14102303"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "lcc:QH301-705.5",
      "subfield": "general"
    }
  ],
  "title": "Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper",
  "title_text": "Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper",
  "type": "peer-reviewed",
  "updated_at": "2026-10-31T14:21:33Z",
  "url": "https://research.draconitic.com/paper/46kynq330d6z1",
  "venue": "Microorganisms",
  "versions": []
}