Effects of new species of lactic acid bacteria from Zha-chili on quality of Zha-chili and their mechanism

  • WANG Yurong ,
  • WANG Xin ,
  • SHENG Qunhang ,
  • HOU Qiangchuan ,
  • GUO Zhuang
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  • 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)

Received date: 2024-10-01

  Revised date: 2024-12-17

  Online published: 2025-08-29

Abstract

In this study, the new species Levilactobacillus enshiensis HBUAS57009Tpurebred fermented, Companilactobacillus zhachilii HBUAS52074Tpurebred fermented, L.enshiensis and C.enshiensis compounded fermented and natural fermented Zha-chili were selected as the research objects.Based on the evaluation of flavor and taste quality using an electronic nose and electronic tongue, the microbial community structure was analyzed by pure culture technology and MiSeq sequencing technology, and the potential functional differences of bacterial taxa were analyzed based on the clusters of orthologous groups of proteins (COG).Finally, the correlation between genera and quality and between genera was established.The sensory quality result showed that compared with the natural fermentation group, the flavor quality of the fermented Zha-chili enriched with lactic acid bacteria was not significantly different (P>0.05), but the taste quality was significantly improved (P<0.05), especially, the taste quality of L.enshiensis and C.zhachilii compound fermented Zha-chilii group was the best.The MiSeq and gene function of flora results showed that Lactobacillus was dominant (76.85%), and the abundance of the corresponding genera increased significantly with the introduction of new species strains (P<0.05).And it was accompanied by a significant increase in the functional expression of genes (P<0.05).The correlation result showed that there were a variety of positive and negative correlations between bacterial genera and taste indexes, and the fermentation of enriched lactic acid bacteria had a certain positive effect on the taste quality of Zha-chili.At the same time, there was a symbiotic relationship between Companilactobacillus and Levilactobacillus in the process of compound fermentation, which further improved the taste quality of Zha-chili.Thus, the new species L.enshiensis and C.zhachilii compound inoculation fermentation can effectively improve the quality of Zha-chili.

Cite this article

WANG Yurong , WANG Xin , SHENG Qunhang , HOU Qiangchuan , GUO Zhuang . Effects of new species of lactic acid bacteria from Zha-chili on quality of Zha-chili and their mechanism[J]. Food and Fermentation Industries, 2025 , 51(16) : 90 -97 . DOI: 10.13995/j.cnki.11-1802/ts.041199

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