Abstract:

Dominant microbes were separated from Yongfeng hot pepper sauce fermented system and identified and the biochemical parameters of fermented hot pepper sauce such as amino nitrogen content, protease activity, total ester content, glucoamylase activity, acidity and pH were analyzed at different fermentation stages. Microbes played different roles at different fermentation stages. The propagation of Aspergillus oryzae, Aspergillus niger and Aspergillus sojae was observed during the initial stage of fermentation, which led to the synthesis of proteases and glucoamylase. However, the stains of Saccharomyces rouxii and Tetrcoccus soyae may contribute to large-scale accumulation of many intermediate products like alcohol and lactic acid. The last mature stage of product was also the formation stage of the unique aroma of Yongfeng fermented hot pepper sauce.

Key words: Yongfeng hot pepper sauce, fermentation, dominant microbe, chemical components, analysis