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High\u2010throughput sequencing showed significant differences in the microbial community structure of peppers from different origins, yet common functional microorganisms (e.g.,\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                      and\n                      <jats:italic>Pediococcus pentosaceus<\/jats:italic>\n                      ) could be screened. The optimal initial starter ratio (\n                      <jats:italic>L. plantarum<\/jats:italic>\n                      :\n                      <jats:italic>L. pentosus<\/jats:italic>\n                      :\n                      <jats:italic>P. pentosaceus<\/jats:italic>\n                      = 3:2:1) and fermentation parameters (salt 6.30%, glucose 1.5%, inoculum 5%, and 31.5\u00b0C) were determined by combinatorial screening and response surface methodology. Ultrasound\u2010assisted fermentation was introduced to improve process efficiency; 60\u00a0W ultrasound significantly increased total acidity (29.61% higher than the control) and reduced nitrite by 10.42% (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). Headspace gas chromatography\u2010ion mobility spectrometry analysis identified 72 volatile compounds, including 12 esters, 9 alcohols, 8 terpenes, and 8 heterocyclic compounds. In addition, core characteristic volatile aroma compounds with Variability Importance in Projections values greater than 1 were screened; among them, 3\u2010octanol, 4\u2010methyl pentanol, and dipropyl disulfide were identified as key biomarkers for distinguishing between different treatment groups. Ultrasound treatment promoted the acid\u2010catalyzed esterification by disrupting pepper cell walls to release precursors and activate metabolic enzymes, thereby enriching key flavor compounds such as methyl octanoate and 2,3\u2010dimethylpyrazine. This study provides a theoretical basis and technical support for the industrialization of high\u2010quality fermented chili peppers.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71444","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T04:33:16Z","timestamp":1789360396000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound\u2010Assisted Fermentation"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-7984-1610","authenticated-orcid":false,"given":"Xin","family":"Meng","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Nanchang University  Nanchang Jiangxi China"},{"name":"Nanchang 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