关键词: 发酵辣椒, 乳酸克鲁维酵母, 植物乳杆菌, 多样性, 代谢组, 相关性

Abstract: In this study, a variety of fermented pepper products were prepared using Kluyveromyces lactis Km and Lactobacillus plantarum QB3. The analysis of physiological and biochemical characteristics showed that fermented peppers inoculated with QB3 consumed the most reducing sugar, resulted in the fastest drop of pH of the fermentation broth, and makes content of short-chain fatty acids and vitamin A was increased by 62.5% and 13.8%, respectively. Microbial diversity and volatile metabolome analysis in fermented peppers showed that inoculation with QB3 fermentation had a growth advantage and significantly reduced the Alpha diversity of microorganisms; a total of 73 volatile compounds were detected in fermented peppers, 24 volatile compounds that may contribute to flavor, and correlation analysis showed that 148 microorganisms may be involved in the synthesis of 71 compounds, and L. plantarum and K. lactis may be involved in the synthesis of 26 volatile compounds, and K. lactis was the key to the formation of flavor compounds, and the synthesis of most volatile compounds was negatively correlated with L. plantarum. The research results provide a theoretical basis and technical support for the preparation of fermented pepper products with various flavors by inoculating lactic acid bacteria and yeast fermentation, and provide a reference for the diversification of fermented food flavors.

Key words: Fermented pepper, Kluyveromyces lactis, Lactobacillus plantarum, diversity, metabolome, correlation