ating solar exposure [7]. These quality instabilities stem Red pepper sauce preparation

Overview

This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• Gong et al. Environmental Microbiome (2025) 20:59 Environmental Microbiome
• zhanfengsong_saas@163.com
• © The Author(s) 2025. Open Access This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0
• view a copy of this licence, visit http://​creat​iveco​mmons.​org/​licen​ses/​by-​nc-​nd/4.​0/.
• Gong et al. Environmental Microbiome (2025) 20:59 Page 2 of 13
• tional value (1, 2). The traditional production of red pep- In this study, three red pepper varieties were used as
• process involves the combined action of various micro- and analyzed, and 15 biochemical indicators were used
• organisms (3). The flavor characteristics of red pepper to analyze the relationship with different bacterial and
• aroma and flavor of red pepper sauce (4–6). Despite the identification of microbial compositions. Furthermore,
• standardization remains challenging: studies report > 30% improving the quality and safety of red pepper sauce.
• ating solar exposure (7). These quality instabilities stem Red pepper sauce preparation
• dynamics governing secondary metabolite synthesis, and produce red pepper sauce, including “Chuan Teng No.6
• (ii) cultivar-specific substrate-microbe interactions. By (CT6)”, “Hong Guan No.4 (HG4)”, and “Hong Guan No.5
• optimizing fermentation conditions, including tempera- (HG5)”. Once cleaned, the red peppers were manually
• ture, humidity, and salinity, we can control the fermen- chopped into pieces approximately 0.1–0.2 cm in length.
• The microorganisms in red pepper sauce include bac- softened under warm water (45 °C). Next, the shells were
• teria, yeasts, and molds, which play an indispensable role removed before mixing the beans (40 kg) with wheat flour
• in fermentation. Li et al. investigated the bacterial com- (8 kg, Triticum aestivum L.) and fermented “naturally” at
• munity evolution and metabolite changes during the room temperature for 8 months. Then, the mixtures were
• sequencing of the 16S rRNA gene and found that Pseu- (which was known as shade treatment) or transferred
• domonas and Streptococcus were remarkably correlated to drying cylinders for 4 months sun-drying fermenta-
• with nitrogenous and carbonic metabolites (9). Li et al. tion (which was known as sun treatment). Subsequently,
• genes in red pepper sauce (7). By identifying the micro- QuFu biological technology company (Chengdu, China)),
• bial species in red pepper sauce and understanding their 10–12% sodium chloride (w/v), and 20% water (w/v)
• roles during fermentation, a theoretical basis is provided and fermented in the sun for 2 years. All samples were
• Although Zhang et al. investigated physicochemical samples were labeled as follows: CT6_S, CT6_Y, HG3_S,
• factors and microbial dynamics during red pepper fer- HG3_Y, HG4_S, and HG4_Y. The experiment for each
• bacterial composition in red pepper sauce (2). How-
• rent research efforts remain constrained to homogene- Each red pepper sauce sample (5 g) was mixed with ster-
• ity analyses of standardized products generated through ile water (25 mL), filtered through three layers of coarse
• tion regimes, neglecting variability assessment across at 18,500 g for 10 min at 4 °C. The pellets were used for
• Gong et al. Environmental Microbiome (2025) 20:59 Page 3 of 13
• genomic DNA extraction in accordance with the Zymo measured by using the Picante package (18). All sam-
• (Cat# D4301). The concentration of red pepper sauce according to the least amount of data. Chao1, Simpson,
• DNA samples was detected by using Tecan F200 (Tecan, and Shannon–Wiener indices were estimated by using
• The 16S rRNA primers 515F (5′- GTG​YCA​GCMGCC​ using the GuniFrac package (19). Bray–Curtis and Jaccard
• GCG​GTAA -3′) and 806R (5′- GGA​CTA​CHVGGG​ distances were calculated using the vegan package. Prin-
• TWT​CTAAT -3′) (10) and internal transcribed spacer cipal co-ordinate analyses (pCoA) were performed using
• (ITS) rRNA primers ITS1 (5′-GGT​CAT​TTA​GAG​GAA​ the ape package (20). The Principal PCoA and non-metric
• GTA​A-3′) and ITS4 (5′-AGCCTSCSCTTANTDATA​ multi-dimensional scaling analysis were performed using
• TGC​-3′) (11) were used for amplification by Applied Bio- the vegan package. The ANOSIM (Analysis of Similarity)
• systems PCR System 9700 (ABI, USA). The ­H2O and the and PerMANOVA (Permutational Multivariate Analysis

Methods (brief)

• zhanfengsong_saas@163.com
• tation process and enhance the production of various All samples were prepared using the same method. The
• roles during fermentation, a theoretical basis is provided and fermented in the sun for 2 years. All samples were
• Although Zhang et al. investigated physicochemical samples were labeled as follows: CT6_S, CT6_Y, HG3_S,
• rent research efforts remain constrained to homogene- Each red pepper sauce sample (5 g) was mixed with ster-
• DNA samples was detected by using Tecan F200 (Tecan, and Shannon–Wiener indices were estimated by using
• coding datasets in this study are publicly available in the Red pepper sauce samples (three biological replicates)
• NCBI BioProject with the accession PRJNA1127001. were collected. pH was measured using a digital pH
• GABA content. N Nitrite content. O Carotenoid content. Roman letters indicate significant differences among different samples (p < 0.05). Values are
• 33,800 reads per sample. The bacterial community com- tional File 3: Fig. S2A). However, a significant difference
• S2B). This result indicates that changes in bacterial com- samples. Using unweighted Jaccard, the first two axes
• reads per sample. The fungal community composition of Nitrospira, Bacillus, Methylotenera, Thermomonas, Ral-
• functions (e.g., ‘animal pathogen’), these classifications and The 1 + 9 Program of SAAS (1 + 9KJGG03).
• at a depth of millions of sequences per sample. Proc Natl Acad Sci. lished maps and institutional affiliations.
• cetes in environmental samples. PLoS ONE. 2012;7(7):e40863.
• DADA2: high-resolution sample inference from Illumina amplicon data.

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

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Verification notes

• Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing wiki/sources/ pages before creation.
• Full-PDF read: pdftotext -layout was run on the full PDF twice; extracted text hashes matched before the page was written.
• Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
• Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
• HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.

Update history

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