| Summary: | <i>Lactiplantibacillus plantarum</i> is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (<i>Capsicum chinense</i>) from Yucatan, Mexico, is characterized by its unique sensory properties such as aroma and pungency and has an annual production of more than 5000 t in the Yucatan Peninsula. Thus, the purpose of this study was to compare <i>L. plantarum</i> from different isolation sources during habanero pepper fermentation. A 2<sup>3</sup> factorial design was made for the evaluation of the effect of two cultures a commercial (COM) and a wild (WIL) strain, in a habanero pepper puree medium (HPP); ripe and unripe peppers and different proportions of habanero pepper puree (40:60 or 60:40, HPP:water, <i>w</i>/<i>w</i>) were used to obtain the kinetic parameters of growth, lactic acid production, and volatile composition. The highest growth and lactic acid production were achieved in the 60:40 HPP:water, while WIL presented the major production of lactic acid. Characteristic volatiles in WIL fermentation were 2,3- butanedione, whereas in COM fermentation, they were limonene, cis-3-hexenyl hexanoate, and 1-hexanol. The association between COM and 1-hexanol was confirmed with principal component analysis (PCA).
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