Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of ICapsicum annuum/I L. Var. IDactylus/I M

Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, the relationship between fungal communities and the volatile flavor compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora was a dominant fungus during the whole fermentation course and accounted for 82.22% of the fungal community on average (ranging from 50.44% to 98.15%). Bidirectional orthogonal partial least squares (O2PLS) analysis between fungal community and volatile flavor compounds showed that Pichia, Hanseniaspora, Cryptococcus, Debarvomvces, and Trichosporon were closely correlated with the concentrations of the volatile flavor components such as α-terpineol, trans-3-tetradecene, 4-methylpentyl 3-methylbutanoate, and 11 other volatile flavor compounds. This study elucidated the dynamics of fungal communities and volatile flavor compounds during pepper fermentation and the correlation between them. Our analysis of the relationships between fungal communities and volatile flavor compounds advanced our understanding of the formation mechanism of volatile flavor compounds in fermented peppers.