The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation.

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• White pepper (Piper nigrum L.) production in Hainan, China, relies on efficient processing methods.
• Solid-state fermentation offers a high-efficiency method for peeling pepper to produce white pepper.
• Understanding the microbial dynamics during fermentation is crucial for optimizing the process.

Purpose of the Study:

• To investigate the dynamic changes in microbial communities during solid-state fermentation for white pepper peeling.
• To identify key microbial players and their synergistic interactions.
• To elucidate the role of microbial functional genes in the pepper peeling process.

Main Methods:

• Next-generation sequencing was employed to analyze the microbial community structure.
• Correlation analysis was performed to understand inter-microbial relationships.
• Microbial functional gene analysis was conducted to identify key enzymes involved in peeling.

Main Results:

• Aspergillus niger was the dominant fungus (>95%), ensuring fungal community stability.
• Bacterial communities fluctuated, with Pseudomonas, Tatumella, Pantoea, Acinetobacter, Lactococcus, and Enterobacter being predominant (>95%).
• Pseudomonas and Acinetobacter showed significant positive correlations with A. niger, indicating synergy. These microbes and A. niger are linked to pectin esterase (COG4677) and acetyl xylan esterase (COG3458) production.

Conclusions:

• The study clarifies the microbial mechanisms underlying solid-state fermentation for white pepper peeling.
• Identified synergistic microbial interactions and key enzymes provide a theoretical basis for process optimization.
• This research supports the development of improved methods for high-quality white pepper production.