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Objective To optimize the fermentation process with fresh Capsicum annuum L. as raw materials using Lactiplantibacillus plantarum L. and analyze the quality of fermented Capsicum annuum L. under the optimized conditions. Methods Using single factor and orthogonal experiments, the fermentation parameter of fermented Capsicum annuum L. inoculated with lactic acid bacteria were optimized and verified for the optimized fermentation condition. The changes of total acid, reducing sugar, nitrite content, and volatile substances were studied during the fermentation process of Capsicum annuum L. under the condition of the optimal parameters. By comparative analysis, the quality characteristics of strongly fermented Capsicum annuum L. were obtained. Results Under the condition of optimized fermentation parameters (fermentation temperature 35 ℃; fermentation time 10 d; lactic acid bacteria addition 4%; salt addition 4%), fermented Capsicum annuum L. showed sensory scores of 83.00±0.16, pH 3.38±0.02, total acid content of (15.55±0.24) g/kg, L* of 36.76±0.82, a* of 22.45±0.65, b* of 4.04±0.43, and soluble solid substance of (13.07±0.03)%. Lactic acid and malic acid were the main organic acids of fermented Capsicum annuum L., and their contents were (1.9611±0.0800) mg/mL and (1.8600±0.1000) mg/mL, respectively. The flavor substances mainly included acids, esters, ketones, alcohols, and hydrocarbons. Among them, acids accounted for 65.45% of the relative content of total flavor substances. Conclusion Fermentation with lactic acid bacterium strain can enhance brightly fresh redness, crisp, rich aroma, suitable acidity, uniform texture and excellent taste, which are widely accepted by consumers.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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