Study On Dominant Microflora And Technology In Yong Shun Fermented Chili

China has long been producing and using fermented food,especially in Xiang xi Yong shun of Hu nan Province where is known for its varied and excellent folk fermented food including fermented chili,due to its unique geographical conditions and climates.The sauced hot pepper is a popular seasoned food for the people in South China,which not only improves the appetite,but also helps digestion.Most sauced hot peppers are produced by traditional process of natural fermentation and preserved with heavy salts.The development of the pepper products will bring the local natural resources into full play as well as boost employment for local farm workers and elevate regional economic competitiveness.The study is to examine the optimal formula for the industrialized production of fermented chili through analyzing the volatile flavor compounds in SHP and its formation with the technique of HS-SPEM-GC-MS based on the Yong shun red chili.The results are seen as follows:1.Analysis on Microbial Flora and Dominant Bacteria in Naturally Fermented Pepper Products from Yong shun AreaLactic acid bacteria and yeasts are isolated and identified as dominant bacteria through colony calculation of the microbial flora in the local pepper products,colony and individual morphology observation.One strain of yeast,L and four strains of lactic acid bacteria A1,A2,A3 and A4 have been isolated.Among these four strains,one dominant strain A3 is further confirmed as the dominant bacteria based on their physiological characteristics.In the end,L and A3 are used as the dominant fermented strains.2.Study on Making Process of Fermented Chili from Yong shun Local Pepper VariationsThe dominant bacteria from experiment of chapter 1 are prepared as the fermentation broth.Then single factor tests will be carried out on broth amount,salt amount and CaCl₂ amount respectively,each of which will be divided into three levels based on total acid and nitrite tests,following a three factors and three levels orthogonal test combing sensory evaluation to decide the optimal formula for fermented chili production:the vegetable and water are mixed in the ratio of 1:2,then sealed in the glass jar with 5%leavening agent,6.5%salt,1g/kg Calcium Chloride and 2%sugar for 20d at 30℃.3.Volatile Flavor Compounds in Fermented ChiliThe amount of added salt were 5.5%,6%,6.5%,7%,7.5%,fermentation agent were added to detect the volatile components of 1%,2%,3%,4%,5%10 were fermented at room temperature 60d sauce chili products,the results show that different salt addition products（natural fermentation）of volatile substances in the detected higher than the different fermentation agent addition products（pure SSF）,indicating the formation of natural fermentation than pure culture is more conducive to the fermented chili flavor;all types of products in the fermentation process of detected alcohols and esters were the most relative content is the highest,a preliminary determination of esters and alcohols is the main material the volatile components in fermented chili;products from microbial analysis results of yeasts and lactic acid bacteria are dominant bacteria fermentation products,thus forming products from alcohols and esters in the two The role of microorganisms.Different amount of added salt products between the volatile components had some difference,but not a linear correlation,indicating the aroma of fermented chili is determined by raw materials and fermentation conditions of pepper;different fermentation agent addition products between the volatile components there are some differences,when the starter addition amount increases gradually when the fermented chili category and the number of volatile compounds increased gradually,that of adding fermentation agent,can promote the formation of the flavor of pepper sauce.