Multi-strain cultivation for improving safety and sensory properties of traditional chili sauce

Traditional chili sauce fermentation relies on spontaneous microbial activity and often suffers from safety risks, high nitrite accumulation, and inconsistent sensory quality. This study developed two ready-to-use starter cultures: a composite lactic acid bacteria (LAB) starter and a secondary flavor-enhancing starter. LAB strains (Lactobacillus plantarum YJS011, Lactobacillus acidophilus YJS032, and Leuconostoc mesenteroides YJS047) were screened for acid and salt tolerance, combined at a 1:1:2 ratio, and added at 4% on day 1. A secondary starter containing Saccharomyces cerevisiae, fermentation promoter, and microencapsulated garlic essential oil in an optimized ratio of 1:0.03:2 was added at 2% on day 17 to enhance flavor complexity. The defined multi-strain starter culture produced chili sauce with lower nitrite content at 3.57 mg/kg, stabilized pH at 3.30, and higher total acidity at 1.32 mg/100 mg. Sensory evaluation confirmed significant improvements in color, aroma, texture, and overall acceptance, with a score of 91. Compared with spontaneous fermentation, this method effectively controlled microbial succession, ensured product safety, and markedly enhanced sensory properties. These findings highlight the potential of a multi-strain, ready-to-use starter culture system to standardize traditional chili sauce fermentation and promote its industrial application as a safer, healthier, and high-quality condiment.