Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation.

Besides ethyl acetate, other compounds showing an increasing trend in both varieties include linalool ( Fig. 6 C, D) and isoamyl acetate ( Fig. 6 E, F).

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In the first week of ZZJ fermentation, Erwinia and Staphylococcus were the dominant bacteria and exhibited a highly significant positive correlation with the SSC. 3.4 Volatile compounds during fermentation Aroma profiling of the fermented peppers was conducted using HS-SPME-GC–MS.

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