microbial community of red pepper sauce

Red pepper sauce, also called doubanjiang or "Pixian douban", as one of China's traditional condiments, not only occupies an important position in Chinese food culture, but also is loved by consumers for its special flavor and nutritional value. Traditional red pepper sauce production relies on natural fermentation, made from red peppers (Capsicum annuum L.), broad beans (Vicia faba L.), wheat flour (Triticum aestivum L.), and salt, a process that involves the combined action of a variety of microorganisms. The flavor characteristics of red pepper sauce are determined by its complex chemical composition, which includes amino acids, organic acids, esters, aldehydes, etc., which together constitute the special aroma and flavor of red pepper sauce. However, environmental conditions during natural fermentation are difficult to control, resulting in large fluctuations in product quality. By optimizing the fermentation conditions (temperature, humidity, salinity, etc.) to control the fermentation process and adjusting the fermentation parameters it is possible to optimize the content of various compounds in order to improve the overall flavor of red pepper sauce.The microorganisms in red pepper sauce mainly include bacteria, yeasts and molds, which play an indispensable role in the fermentation process. By identifying the microbial species in the red pepper sauce and understanding their roles during the fermentation process, a theoretical basis is provided for further improving the stability of the fermentation quality and the flavor of the red pepper sauce.Presently studies are mainly focused on the bacterial composition of the red pepper sauce, the lack of information on the group structure of the fungi in the red pepper sauce and the fungal influence on the fermentation quality of red pepper sauce. At the same time these studies are also focused on a single production of raw materials and fermentation methods. Different red pepper varieties and differences fermentation methods including sun and shade treatment were used in producing red pepper sauce, which have a certain impact on the quality of red pepper sauce.In this study, we used three red pepper varieties as raw materials and prepared six types of red pepper sauce using sun and shade treatment, respectively. The composition and abundance of bacteria and fungi in the six red pepper sauce were identified and analyzed. The results will provide a reference for the optimization of the production method and flavor characteristics of red pepper sauce, and the identification of microbial compositions. It provides a scientific basis for improving the quality and safety of red pepper sauce.

红辣椒酱，又名豆瓣酱或“郫县豆瓣（Pixian douban）”，是中国传统调味品之一，不仅在中国饮食文化中占据重要地位，更以其独特风味与营养价值深受消费者喜爱。传统红辣椒酱生产依赖自然发酵，以辣椒（*Capsicum annuum* L.）、蚕豆（*Vicia faba* L.）、小麦粉（*Triticum aestivum* L.）及食盐为原料，整个过程依托多种微生物的协同作用完成。红辣椒酱的风味特征由其复杂的化学成分决定，包括氨基酸、有机酸、酯类、醛类等，这些物质共同构成了红辣椒酱独特的香气与风味。然而，自然发酵过程中的环境条件难以精准控制，导致产品品质波动较大。通过优化发酵条件（温度、湿度、盐度等）以调控发酵进程，并调整发酵参数，可优化各类化合物的含量，进而改善红辣椒酱的整体风味。红辣椒酱中的微生物主要包括细菌、酵母菌与霉菌，它们在发酵过程中发挥着不可或缺的作用。通过鉴定红辣椒酱中的微生物物种并明确其在发酵过程中的功能，可为进一步提升发酵品质稳定性与红辣椒酱风味提供理论依据。目前相关研究多聚焦于红辣椒酱中的细菌群落组成，却鲜有关于其真菌群落结构以及真菌对发酵品质影响的相关报道。同时，现有研究多采用单一原料与发酵方式开展，而不同辣椒品种以及日晒、阴干等不同发酵方式均会对红辣椒酱的品质产生一定影响。本研究以三种不同的辣椒品种为原料，分别采用日晒、阴干两种发酵方式制备了六款红辣椒酱，对这六款红辣椒酱中的细菌与真菌群落组成及丰度进行了鉴定与分析。本研究结果可为红辣椒酱的生产工艺优化与风味特性改良提供参考，同时为提升红辣椒酱的品质与安全性提供科学依据。