Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 145 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043960

Effect of Companilactobacillus alimentarius from different isolation sources on quality and bacterial communities of Zha-chili

  • SHU Yuanqi ,
  • CUI Mengjun ,
  • YANG Ying ,
  • LI Weihua ,
  • WANG Ting ,
  • GUO Zhuang ,
  • WANG Yurong
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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)
    3(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)

Received date: 2025-07-19

  Revised date: 2025-10-11

  Online published: 2026-06-15

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Abstract

To investigate the impact of Companilactobacillus alimentarius from different sources on the quality of Zha-chili, bionic devices and high-throughput sequencing technology were employed to analyze differences in flavor, taste, and bacterial communities among Zha-chili samples fermented with 39 C.alimentarius strains isolated from chili paste and Zha-chili.Electronic nose analysis revealed that the Zha-chili samples prepared using C.alimentarius strains sourced from chili paste exhibited significantly higher levels of aromatic compounds (P<0.05) and significantly lower levels of sulfides and alkanes (P<0.05) compared to those fermented with C.alimentarius strains isolated from Zha-chili.Electronic tongue analysis indicated that the Zha-chili samples prepared with C.alimentarius strains from chili paste had significantly higher intensities of umami, bitterness, astringency, and aftertaste-A (astringent aftertaste) (P<0.05) while showing significantly lower intensities of sourness, saltiness, aftertaste-B (bitter aftertaste), and richness (umami aftertaste) (P<0.05) compared to the samples made with strains isolated from Zha-chili.Microbial counting results indicated no significant differences in the total viable count and total lactic acid bacteria count between the two groups of Zha-chili samples (P>0.05).α-Diversity analysis demonstrated that samples prepared with C.alimentarius strains from chili paste exhibited higher species diversity (P<0.05).Community structure analysis revealed significant differences in the bacterial community structures of Zha-chili samples prepared using C.alimentarius strains from different sources (P<0.05), with Weissella significantly enriched in the samples made from strains sourced from chili paste (P<0.05).Clusters of orthologous groups of proteins (COG) database analysis indicated that the bacterial community in the Zha-chili prepared with C.alimentarius isolated from chili paste exhibited a more pronounced expression of functional genes related to “translation, ribosomal structure, and biogenesis” as well as “replication, recombination, and repair” (P<0.05).Correlation analysis revealed that the addition of C.alimentarius significantly suppressed the bitterness and astringency of Zha-chili (P<0.05).Given that samples sourced from chili paste exhibited higher levels of aromatic compounds, a more pronounced umami flavor, and greater bacterial community diversity, selecting C.alimentarius strains from chili paste for preparing Zha-chili samples positively impacts its quality.

Key words： Companilactobacillus alimentarius; Zha-chili; electronic nose; electronic tongue; high-throughput sequencing

Cite this article

SHU Yuanqi , CUI Mengjun , YANG Ying , LI Weihua , WANG Ting , GUO Zhuang , WANG Yurong . Effect of Companilactobacillus alimentarius from different isolation sources on quality and bacterial communities of Zha-chili[J]. Food and Fermentation Industries, 2026 , 52(10) : 145 -155 . DOI: 10.13995/j.cnki.11-1802/ts.043960

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