ZHANG Shiyao, XIAO Yue, WANG Xinyu, et al. Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches[J]. Science and Technology of Food Industry, 2024, 45(12): 129−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070254.
Citation: ZHANG Shiyao, XIAO Yue, WANG Xinyu, et al. Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches[J]. Science and Technology of Food Industry, 2024, 45(12): 129−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070254.

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

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  • Received Date: July 26, 2023
  • Available Online: April 20, 2024
  • 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.
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