Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds

Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within species, which may be influenced by their origin. On other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, characterized its unique sensory properties such as aroma and pungency has an annual production of more than 5000 t Yucatan Peninsula. Thus, purpose study was compare L. isolation sources during fermentation. A 23 factorial design made for evaluation effect two cultures commercial (COM) wild (WIL) strain, puree medium (HPP); ripe unripe peppers proportions (40:60 or 60:40, HPP:water, w/w) were used obtain kinetic parameters growth, production, volatile composition. The highest growth achieved 60:40 while WIL presented major acid. Characteristic volatiles fermentation 2,3- butanedione, whereas COM fermentation, they limonene, cis-3-hexenyl hexanoate, 1-hexanol. association between 1-hexanol confirmed with principal component analysis (PCA).