Abstract:

The dominant strains involved in the fermentation of a mixture of hot pepper with corn flour to produce Zhalajiao,
a traditional Chinese fermented hot pepper product were isolated from commercial Zhalajiao samples and identified as lactic
acid bacteria. Primary screening of seven species of lactic acid bacteria was conducted for acid production and reducing
sugar utilization under optimal culture conditions, and their abilities to produce acid and amino acid nitrogen as well as
sensory evaluation of the final products fermented with each strain were measured for secondary screening. Lactobacillus
plantarum was suitable for the pure culture fermentation of Zhalajiao. The disadvantages of the traditional natural
fermentation such as poor stability and long production period could be compensated by using the pure culture fermentation.
This study may provide useful references for the industrial production of Zhalajiao.

Key words: Zhalajiao, pure culture fermentation, strain screening