Discovery of novel key non-volatile metabolites linked to Lactiplantibacillus plantarum in pickled chili peppers fermentation: DL-p-hydroxyphenyllactic acid, 3-phenyllactic acid, catechol, and acetylcholine

Le résumé fourni par la source

• Multi-omics, targeted analysis and inoculation validation verify results reliability. • The dominant microbes of pickled chili peppers were identified and screened. • The key non-volatile metabolites linked to Lactiplantibacillus were identified. • The novel key non-volatiles were firstly found in fermented chili peppers, including DL- p -hydroxyphenyllactic acid, 3-phenyllactic acid, catechol, and acetylcholine. • Data support for inoculation of Lactiplantibacillus fermented chili peppers. Pickled chili pepper is a traditional fermented vegetable. Key indicators were analyzed using both targeted and non-targeted multi-omics methods, and their correlation with dominant microbes was explored. The results revealed that Lactiplantibacillus was the dominant microbe in naturally fermented pickled chili peppers, with eight non-volatile metabolites significantly positively correlated ( p <0.05) with Lactiplantibacillus and increased significantly ( p <0.05) over time. The inoculated fermentation with Lactiplantibacillus plantarum further confirmed that five of the aforementioned eight non-volatile metabolites were significantly positively correlated ( p <0.05) with the inoculated Lactiplantibacillus plantarum and showed a significant increase ( p <0.05) during the pickling process. These metabolites included L-lactic acid, DL- p -hydroxyphenyllactic acid, 3-phenyllactic acid, catechol, and acetylcholine. Notably, the latter four metabolites were detected for the first time in pickled chili peppers and can be considered novel key non-volatile metabolites in the Lactiplantibacillus plantarum -dominated fermentation of pickled chili peppers, which had important implications for enhancing the quality and health benefits of fermented chili peppers.

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