Effect of the ratio of rice and corn on the quality and microbial diversity of Zha-chili
XI La1,2, XIONG Yingmei1,2, WANG Yurong1,2, HOU Qiangchuan1,2, WANG Ting3, YANG Ying3, GUO Zhuang1,2*
1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China) 2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China) 3(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)
Abstract: Zha-chili is a characteristic fermented food with grains and peppers as the main ingredients, which is eaten in Hubei, Hunan, Guizhou, Chongqing, Guizhou and other places in China. In this study, rice and corn were used as raw materials to produce Zha-chili, and its quality was evaluated by bionic technology, and the microbial diversity was analyzed by high-throughput sequencing technology. The results showed that sour, bitter and salty were taste indexes with significant difference among samples, and aromatic substances, nitrogen oxides, methane and ethanol were volatile flavor substances with great differences. Bacteria in Zha-chili were mainly Lactobacillus (97.90%), which belongs to Firmicutes. The correlation analysis showed that adding a certain proportion of corn to the fermentation substrate could significantly increase the intensity of benign indexes such as sour and aromatic aroma, and reduce the intensity of inferior indexes such as bitter, salty and nitroxide compounds and thus improve the quality of Zha-chili.
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