Research Progress on the Microorganisms and Flavor Substances in Fermented Pepper
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The fermented pepper is a kind of pepper product with unique fermentation flavor, which is produced via decomposition by microorganisms under anaerobic conditions to produce various metabolites then undergoing a series of biochemical and physical changes,. As a traditional pepper product, fermented pepper is aromatic, spicy, sour, crispy, appetizing and delicious, which meet the public taste. However, due to factors such as unknown microbial communities and uncontrollable production results related to traditional natural fermentation, at present inoculation fermentation has become a hot method for the development of fermented pepper, which is also the key to preparing fermented pepper with excellent flavor. In this paper, the microbial diversity and associated detection methods of fermented capsicum are introduced, and the flavor substances of fermented pepper are summarized. Comprehensive analyses revealed that Lactobacillus and yeast are the main microorganisms in the fermented pepper, which produce many complex aroma components such as esters, alcohols, acids, alkenes and aldehydes. Alkanes, alkenes and terpene alcohols are the main aromatic substances in unfermented and mature peppers, which are also part of the aroma components after fermentation, giving fermented peppers unique aroma characteristics such as floral aroma and fruity aromas. This paper place an emphasis on the factors affecting the flavor substances of the fermented pepper, including raw materials for fermentation, fermentation method, fermentation strain(s), salinity for fermentation, fermentation temperature and fermentation time, among which, raw materials, strains and salinity are very important for the generation of fermented pepper flavor. In addition, the existing problems in the current research process and the prospects for the future are pointed out in this paper, in order to provide a theoretical basis for the industrial development of fermented pepper.
