Effects of Chili Varieties on Fungal Diversity and Physicochemical Indexes of Fermented Chili Sauce
In this study,the high throughput sequencing technology was used to analyze the fungal diversity of fermented chili sauce with different varieties(Capsicum chinense,Huanggong pepper,Ruber pepper,Capsicum frutescens L.,Capsicum frutescens var),and combined with the physicochemical index,the influence of chili species on the formation of physicochemical characteristics and the correlation between the main bacteria of fermented chili sauce and physicochemical factors were explored.The results showed that the community diversity and richness of chili sauce were the highest in Capsicum chinense,while the community diversity and richness of chili sauce in Capsicum frutescens L.were the lowest;The microflora composition of Huanggong Pepper,Capsicum frutescens L.and Capsicum frutescens var were similar to each other;Hanseniaspora may be the main bacterium responsible for the difference between Capsicum chinense chili sauce and other varieties of chili sauce;Clavispora may be the main bacterium that causes the difference between Ruber pepper chili sauce and other chili sauce varieties.Physical and chemical indexes showed that the total acidity of Capsicum frutescens L.sauce was significantly lower than that of the other 4 groups(P＜0.05),and its water content was the highest and significantly higher than that of the other 4 groups(P＜0.05),and the poor sensory quality,so Capsicum frutescens L.was not suitable for fermented chili sauce.In addition,the higher the moisture content in fermented chili sauce,the higher the abundance value of unclassified Ascomycota,and the higher the abundance of its dominant strains.The research results provide new ideas for the process optimization and quality improvement of traditional fermented chili sauce,the research and development of new chili sauce production and quality control.At the same time,it provides the basis for screening microorganisms suitable for chili sauce fermentation.
high-throughput sequencingfungal diversityfermented chili saucecorrelation analysischili species
NETL
NSTL
万方数据
