Latilactobacillus sakei as a starter culture to ferment pepper fruits

Abstract

This study aimed to describe the physicochemical characteristics of "De árbol" pepper fruits fermented with Latilactobacillus sakei NRRL-B 1917 as a starter culture, compared with that obtained under spontaneous fermentation. Water loss and sodium chloride gains were determined during the process, microbial groups or the starter culture were counted, and sensory quality was assessed at the end of fermentation. Fruit peppers were immersed in brine (2% NaCl); every 4 days, 2% NaCl was added until it reached 16%. pH, titratable acidity (TA), color, texture, moisture content, and microbial counts were analyzed every 4 days for 43 days. Adding Lat. sakei reduced the fermentation time by 57% compared with spontaneous fermentation since pH, TA, color, odor, and texture were developed after 12 days. In addition, low levels of NaCl were required to achieve fermented characteristics of pepper fruits when Lat. sakei was used due to its rapid growth, improving the sensory properties of the finished product.