Composition and dynamic changes of bacterial communities in the manufacture process of Chinese chili sauce
Biotechnology School, Jiangnan University, Wuxi, 214122
Abstract： Analysis of the bacterial communities of chili sauce in the production process was of vital importance to monitor the condition of chili sauce. This study aimed to determine how the structure of bacterial communities changed throughout the chili sauce production process and their relationship with environmental factors.The composition and relative abundances of bacteria in the three stages of chili sauce production, including pickled chili, fried chili and finished product, were investigated using 16S rRNA gene (S) amplicon sequencing and the influence of environmental factors were also investigated. The results showed that the bacterial diversity in the chili sauce production process was high. Lactobacillus acidipiscis and L. pentosus were dominant throughout the entire production process of chili sauce. Large amount of L. fermentum was found in salted chili while L. agilis was present at high abundances in the pickled chili and final product, respectively. As for environmental factors, salt, total acid and soluble sugar content were found to influence the bacterial communities significantly. A high level of bacterial diversity existed in the chili sauce and the dominant bacterial species in the chili sauce production process varied across different production stages.