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

作者：Watts Evelyn G; Janes Marlene E^*; Prinyawiwatkul Witoon; Shen Yixiao; Xu Zhimin; Johnson Danielle

来源：International Journal of Food Science and Technology, 2018, 53(8): 1816-1823.

DOI：10.1111/ijfs.13792

• Capsicum furtescens
• fermentation
• hot sauce
• lactic acid bacteria
• volatile compound
• yeast

Production of hot sauce may require fermentation of red hot pepper mash in barrels from 2weeks up to 3years. 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 18months. 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 60days of fermentation, followed by a significant reduction after 300days.

• 出版日期2018-8