Study on the interaction between bacterial community succession and endogenous environment during the fermentation of fresh chili sauce
In order to study the driving factors of bacterial community succession during the fermentation process of fresh chili sauce, the changes of bacterial community diversity and physicochemical indicators during the fermentation process of fresh chili sauce were detected respectively by high-throughput...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-181.pdf |
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| Summary: | In order to study the driving factors of bacterial community succession during the fermentation process of fresh chili sauce, the changes of bacterial community diversity and physicochemical indicators during the fermentation process of fresh chili sauce were detected respectively by high-throughput sequencing technology and conventional analytical methods, and the interaction between bacterial community succession and endogenous environmental factors changes were revealed by multivariate statistical analysis. The results showed that the reducing sugar contents and pH gradually decreased, and the contents of total acid and amino acid nitrogen shown a trend of stabilizing after rising. The diversity and richness of bacterial communities showed a decreasing trend. Lactobacillus were the absolutely dominant bacterial genus during the fermentation of fresh chili sauce, and its relative abundance increased from 4.48% to 54.67%. There were 27 marker differential bacterial genera during the fermentation process of fresh chili sauce. The results of correlation analysis showed that there were some differences in the interaction between different endogenous environmental factors and dominant bacteria genus, and multiple endogenous environmental factors jointly drove bacterial community succession during the fermentation of fresh chili sauce. Among them, Lactobacillus was extremely significantly positive correlated with the contents of total acid and amino acid nitrogen (P<0.01), and extremely significantly negative correlated with reducing sugar contents and pH (P<0.01). This study provided a theoretical basis for precise artificial regulation during the fermentation of fresh chili sauce. |
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| ISSN: | 0254-5071 |