Analysis Of Microbial Diversity Of Pickled Chilli And Its Advantages Lactic Acid Bacteria Breeding

Pickled pepper is fresh pepper after cleaning,chopped(or not chopped),add 15~25% salt,0.05~0.1% CaCl2,0.05~0.1‰ sodium metabisulfite mix,bag,storage.The salted chilli has the characteristics of high salt content,long shelf life(6-18 months)and convenient transportation,and it has become the main raw material preservation method for most chilli processing enterprises across the country.Most of the middle and low salt pepper reprocessed products are mainly processed with salted pepper as raw materials through rinsing,desalting,seasoning,bottling,sterilization and other processes.At present,the research on pickled chilli mainly focuses on the optimization of processing technology and composition analysis,the diversity of microorganisms in pickled chilli and their roles are still unclear.In this study,454 pyrosequencing technology was used to study the microbial diversity of pickled chilli,and the lactic acid bacteria with excellent fermentation performance were screened to reveal the community composition and relative abundance of microorganisms in pickled chilli,providing scientific basis for the quality control of pickled chilli.The main research results are as follows:1.Results of microbial diversity study on pickled pepper(1)X_G and M_G had 677 and 272 bacterial OUTs,and 304 and 18 fungal OUTs,respectively.(2)X_G can be classified into 8 phylum,15 classes,26 orders,31 families,94 genera,101 species and 13 species,with Lactococcus,Rhizobium and Unclassified accounting for over 60%.The bacteria in M_G were classified into 6 phyla,15 classes,29 orders,44 families,58 genera,42 species and 10 uncultured species,among which Halanaerobium,Marinospirillum,Lactococcus and chrohalobacter accounted for more than 80%.(3)X_G fungi can be classified into 2 phylum,13 classes,17 orders,31 families,45 genera and 87 species,among which 10 are genera with relative abundance greater than 1% : Pichia 25.78%,Alternaria 21.85%,Hannaella 10.55%,Candida 7.82%,Cryptococcus 6.92%,Cladosporium 6.27%,Colletotrichum 4.4%,Bulleromyces 1.83%,Sporobolomyces 1.57% and Dioszegia 1.15%.The fungi classified by M_G were classified into 1 phylum,1 class,2 orders,2 families,2 genera and 1 species.2.Screening of lactic acid bacteria with excellent fermentation performance for pickled pepper(1)two strains of lactobacillus(L6 and L7)with good salt tolerance and fast acid production rate were screened by using pickled pepper as the separation source,and L6 and L7 were identified as lactobacillus para casei and lactobacillus plantarum,respectively.(2)L6 and L7 have a rapid acid production rate,and the pH of the fermentation broth is reduced to below 4.0 within 24 hours.(3)L6 and L7 have good salt tolerance.In the environment with a salt content of about 14%,they still maintain a relatively high activity and a relatively fast growth rate.The OD of the fermentation broth cultured for 24 hours is above 1.0.(4)The 16 S rRNA gene sequences and phylogenetic trees of L6 and L7 were obtained by 16 S rRNA identification.