SRA

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.