Abstract:In order to optimize the existing technology of the commissioned enterprise, the 120 d fermentation process and microbial community changes of Ciba chili paste were studied. The dynamic changes of total acid, pH, electronic nose response value, and viable microbial counts during the fermentation cycle were analyzed, combined with metagenomic analysis to elucidate the microbial community succession. The results showed that the pH was decreased from 4.73 to 4.11, and the total acid content was increased from 8.28 g·kg-1 to 13.53 g·kg-1 during fermentation process. The response values of all electronic nose sensors were decreased significantly after fermentation. The numbers of lactic acid bacteria, bacteria, and yeasts increased to 5.45, 5.51, and 2.79 lg CFU/g in the middle stage of fermentation, while the number of molds peaked at 2.16 lg CFU/g in the early stage. At the final stage, the numbers of lactic acid bacteria and bacteria decreased to 5.21 and 5.35 lg CFU/g respectively and stabilized, while yeast and mold counts dropped to below 10 CFU/g. The dominant microbial community in the fermentation of Ciba chili paste was shown by α-diversity analysis to be bacteria, with the dominant genera in the early stage of fermentation being identified as Staphylococcus, Leuconostoc, Lactiplantibacillus, Bacillus, and Weissella, while Fructilactobacillus was found to dominate in the late-middle stage. The fungal community was characterized by Zygosaccharomyces, Aspergillus, Starmerella, and Wickerhamiella as the predominant genera collectively involved in the fermentation process. The findings provide a theoretical basis for optimizing the production process of Ciba chili paste and developing fermented hotpot base.
