Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of Lactipllantbacillus plantarum 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, Lactobacillus, Weissella, Enterobacter, Gibberella, Fusarium, Zygosaccharomyces and Pichia were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with P < 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH. Lactobacillus, Weissella, Enterbacter and Zygosaccharomyces may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of Lactipllantbacillus plantarum in ZC, and providing a theoretical basis for improving the flavor quality of ZC.