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Peer-reviewedCC BYMicroorganisms

Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper

  • Ling Zhu1
  • Weirong Xu2
  • Yisheng Tang3
  • Yaping Hu2
  • Dan Qin2
  • Lijun Ou1
  • Zhixu Zhang1
  1. 1College of Horticulture, , Changsha 410128, China
  2. 2Yuelushan Laboratory, Changsha 410128, China
  3. 3College of Food Science and Technology, , Changsha 410128, China
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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.

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Cite

BibTeXRIS
BibTeX
@article{zhu2026microbial,
  title = {{Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper}},
  author = {Ling Zhu and Weirong Xu and Yisheng Tang and Yaping Hu and Dan Qin and Lijun Ou and Zhixu Zhang},
  journal = {Microorganisms},
  year = {2026},
  month = oct,
  doi = {10.3390/microorganisms14102303},
  url = {https://europepmc.org/article/PMC/PMC13707465},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper
AU  - Ling Zhu
AU  - Weirong Xu
AU  - Yisheng Tang
AU  - Yaping Hu
AU  - Dan Qin
AU  - Lijun Ou
AU  - Zhixu Zhang
PY  - 2026
DA  - 2026/10/01
JO  - Microorganisms
DO  - 10.3390/microorganisms14102303
UR  - https://europepmc.org/article/PMC/PMC13707465
AB  - 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.
SN  - 2076-2607
ER  -