The fermented chopped pepper in a large ceramic jar was selected as the research object,its organic acids were determined by high performance liquid chromatography,and the differences of volatile substances and microorgan-isms at the next three different spatial levels were analyzed by headspace solid-phase microextraction-GC-MS and high-throughput sequencing.The results showed that the organic acid and volatile matter content and microbial composition were significantly different at each spatial level(P＜0.05).Among them,the content of total volatile substances was upper layer＞lower layer＞middle layer,and Klebsiella,Enterobacter,Tetrage nococcus,Staphylococcus,etc were the dominant fermentation bacteria.The correlation analysis showed that multiple species of bacteria in the samples had a positive ef-fect on the formation of organic acids and flavor compounds.This study revealed the differences in the fermentation of chopped peppers at the spatial level,and provided a theoretical basis for improving the quality of chopped peppers in the industrialized production.
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