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

Abstract

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.

Keywords

• chili pepper
• natural fermentation
• inoculation fermentation
• lactiplantibacillus plantarum
• pichia manshurica
• quality