# Effects of beer addition on the fermentation quality and flavor development of pickled peppers

## TL;DR

Adding beer to pickled pepper fermentation changes flavor and texture by altering microbial and chemical profiles.

## Contribution

This study identifies how beer addition affects microbial communities and flavor compounds in pickled peppers.

## Key findings

- Beer addition increased esters, alcohols, and aldehydes, enhancing flavor.
- Lactiplantibacillus and Wickerhamomyces correlated with key volatile flavor compounds.
- Beer improved texture and sensory quality while altering pH and acidity levels.

## Abstract

This study explored the effects of beer as a fermentation medium additive, with beer addition levels of 25 % and 50 %, on the fermentation quality and flavor development of pickled peppers. Beer addition resulted in higher pH, reducing sugar, and nitrite levels, as well as improved textural crispness, while reducing total acidity and salinity. Microbial community analysis indicated that Firmicutes, Proteobacteria, and Ascomycota were the dominant phyla. Volatile compounds were predominantly categorized into esters, alcohols, aldehydes, and terpenes; collectively, 37 differential volatile compounds were identified, including 24 esters, 5 aldehydes, 3 alcohols, 3 terpenes, 1 acid, and 1 ketone. Moreover, Spearman correlation analysis revealed that Lactiplantibacillus and Wickerhamomyces exhibited significant correlations with key flavor substances. This study can provide a reference for optimizing the fermentation process of pickled peppers and improving the flavor quality of products.

•Flavor and microbial composition were studied during the fermentation of pickled peppers with added beer•The addition of beer increased the contents of esters, alcohols, and aldehydes.•Lactiplantibacillus and Wickerhamomyces were related to key volatile compounds.•The addition of beer improved instrumental textural crispness and sensory quality.

Flavor and microbial composition were studied during the fermentation of pickled peppers with added beer

The addition of beer increased the contents of esters, alcohols, and aldehydes.

Lactiplantibacillus and Wickerhamomyces were related to key volatile compounds.

The addition of beer improved instrumental textural crispness and sensory quality.