Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M

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