Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Lajiaojiang (red chili pastes) was a traditional food in China. This study aimed to reveal the structure and succession of bacterial communities in lajiaojiang production. The composition of bacteria communities in the three stages of lajiaojiang production, including pickled chili, fried chili and finished product, were investigated using 16S rRNA amplicon sequencing and qPCR method. Lactic acid bacteria (Lactobacillus and Leuconostoc) and...