Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

Abstract

Summary Production of hot sauce may require fermentation of red hot pepper mash in barrels from 2 weeks up to 3 years. The purpose of this study was to evaluate the microbiological changes and their impact on quality characteristics of red hot pepper mash during natural fermentation over a period of 18 months. Aerobic plate count (APC), lactic acid bacteria (LAB) and yeast counts, as well as changes in pH, acid content, colour and aroma of red hot pepper mash, were analysed. LAB and yeast presented a symbiotic association throughout the fermentation process. Significant pH reduction was observed, with an inverse correlation with acid content. There were minor changes in the colour of the mash. Aroma was analysed based on six volatile compounds which had a significant increase during the first 60 days of fermentation, followed by a significant reduction after 300 days.

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

“…23 Mixed fermentations of red hot chilli pepper mash, by Lactobacillus lactis and Saccharomyces cerevisiae, produced the intensification of volatile compounds such as alcohols and esters. 8 Still, this fermentation is different from the Guajillo sauce, which are characterized by the low production of aldehydes ( Fig. 3(a)).…”

“…Among all the alcohols identified in the fermented sauces (Table 1), five of them (2-methyl-1-butanol, 3-methyl-2-buten-1-ol, 3-ethoxy-1-propanol, 6-methyl-5-hepten-2-ol and benzylalcohol) have not been reported in the fermentation of chilli peppers before. 8,[21][22][23] Moreover, 6-methyl-5-hepten-2-ol and benzylalcohol have been (A) (B) Figure 2. Loadings of the first two principal components (PC1-PC2) of Guajillo fermented sauce at the end of the fermentation (fourth day) (A), and volatile compounds produced (B).…”

“…[5][6][7] The production of volatile compounds in the spontaneous fermentation of red hot chilli peppers by lactic acid bacteria and yeasts affected the characteristic product flavour. 8 Moreover, the fermentation of tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii resulted in different aroma notes produced by acids, esters, and alcohols. 9 Therefore, not only chilli pepper varieties may affect the aroma profile but also the fermentation process may be providing a different source for aroma compounds.…”

Quantitative pH Determination Based on the Dominant Wavelength Analysis of Commercial Test Strips

“…pH is the numerical scale of proton concentrations in aqueous solutions; the determination of pH values of samples and analytes plays a decisive role in chemical industry, , such as food processing, − environmental monitoring, , and biomedical/clinical tests. − In order to measure the pH value quantitatively, we need to perform standard acid–base titrations or, more conveniently, use a pH meter that is equipped with a glass membrane electrode . Besides the need of a large volume of the testing solution (analyte), pH electrodes are fragile and require frequent calibration, maintenance, and cleaning.…”

Analysis and control of microbial gas production in fermented chili paste

“…Fermentation of chili traditionally depends on microorganisms that naturally attach to the surface of chili and are richened from the environment. The microorganisms involved in the fermentation process of chili are diverse and are mainly composed of bacteria and a small amount of yeast and fungi (Li, Dong, Huang, & Wang, 2016; Li et al., 2019; Watts et al., 2018). Various microorganisms not only can degrade macromolecular substances, but also can produce a large number of flavor compounds (Hou, Wang, & Li, 2018; Kang & Baek, 2014; Li et al., 2016; Watts et al., 2018).…”