Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.

ABSTRACT: Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili by regulating water activity (a_w) under NaCl concentrations ranging from 4 to 12% (w/w). The a_w-regulated system effectively maintained a_w within ± 0.03 at both 25 and 40 °C, thereby sustaining stable microbial activity despite the reduced salt concentration. Compared with the control group 15% NaCl, the 4% NaCl treatments exhibited significantly higher total acidity (130-200 g/kg vs. 24-58 g/kg) and a faster consumption rate of reducing sugars, with

SUBMITTER: Dai L 

PROVIDER: S-EPMC12840632 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature