Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology

Abstract

The consumption of chili pepper fruits (CPF) is widespread throughout the world. However, countries without tropical climates can only consume few CPF varieties. The lactic fermentation (LF) of CPF is a good alternative for their preservation and consumption in those regions where they are not cultivated. The main objective of this research was to optimize the fermentation process conditions for a CPF variety (Capsicum frutescens) modifying the Sodium Chloride (NaCl) and glucose concentrations to increase the acidification rate. The Response Surface Methodology was used applying a Central Composite Design to integrate a desirability approach. The growth of the microorganisms responsible for the fermentation process was also evaluated. The addition of NaCl and glucose significantly affected the acidification rate for LF of CPF. The optimum fermentation parameters determined to maximize the acidification rate were 6.25% NaCl and 1.77% glucose concentrations with an acidification rate of 0.113% acidity/day. However, this value was slightly lower than predicted. Lactic acid bacteria and yeasts were the main microorganisms throughout the fermentations.

Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

“…This fermentation is the consequence of the metabolic activity of the microorganisms present on the fruits, the water, the material used in the preparation and the production environment. Studies carried out on the microbiological characterization of fermented peppers have shown that the microorganisms colonizing this food are bacteria and yeast [5] [8] [9]. The majority of bacteria identified belong to the phyla Firmicutes and Proteobacteria.…”