Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling.

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• The microbiota of pepper pericarp is crucial for the white pepper production process.
• Understanding microbial community dynamics during pepper peeling is essential for industry development.

Purpose of the Study:

• To investigate the changes in pepper pericarp microbiota during the peeling process.
• To identify specific microbial taxa and functional genes involved in pericarp degradation.

Main Methods:

• Metagenomic sequencing and functional gene analysis of pepper samples at different peeling stages.
• UniFrac distance-based principal coordinates analysis to assess microbial community structure.
• Quantitative polymerase chain reaction (qPCR) for validation.

Main Results:

• Significant shifts in pericarp microbiota structure were observed during peeling.
• Increases in bacteria from the genera Selenomonas and Prevotella were identified as key drivers.
• Microbial functions related to acetyl xylan esterase and pectinesterase, involved in pericarp degradation, were significantly upregulated.

Conclusions:

• The study provides novel insights into the biodegradation mechanisms underlying pepper peeling.
• Findings support the targeted manipulation of microbiota for improved white pepper production.
• This research can advance the white pepper industry through biotechnological applications.