{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T18:10:38Z","timestamp":1772993438289,"version":"3.50.1"},"reference-count":49,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T00:00:00Z","timestamp":1753315200000},"content-version":"vor","delay-in-days":23,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["XXWRY\u2010SCND\u201020240520"],"award-info":[{"award-number":["XXWRY\u2010SCND\u201020240520"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise sensory attributes and reduce edibility. This study aims to adopt chlorine dioxide to reduce spoilage microorganisms prior to fermentation, and the effects on chili paste quality were systematically evaluated. The pretreatment (soaking in 75\u00a0mg\/L chlorine dioxide solution for 10\u00a0min) significantly reduced microbial richness and abundance on chili surfaces. Physicochemical analysis indicated that this reduction facilitated fermentation, as evidenced by increased total acid and decreased levels of nitrite, capsaicin, and reducing sugars. Inoculation with lactic acid bacteria (LAB) further enhanced flavor development by promoting the accumulation of lactic acid, malic acid, and acetic acid, while suppressing the formation of bitter amino acids. These changes contributed to a sweet, floral, and fruity aroma profile. In total, 64 volatile compounds were identified, including 23 characteristic aroma components such as ethanol, citronellol, acetoin, phenylethyl alcohol, and ethyl acetate. Fermentation following sterilization and LAB inoculation resulted in a higher content and more layered composition of volatile flavor components. Overall, bacteria\u2010reducing pretreatment markedly improves the quality and flavor complexity of fermented chili paste. The problems such as the long fermentation period and insufficient flavor of chili paste under the conditions of unsterilized pretreatment and natural fermentation have been solved.<\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Applications<\/jats:bold>\n                    : Few reports address the combination of chlorine dioxide pretreatment with targeted LAB inoculation in chili paste preparation. Bacteria\u2010reducing pretreatment greatly improved the safety quality of fermented chili paste. Bacteria\u2010reducing pretreatment enriched the flavor of chili paste, and provided fruity, floral and sweet aroma.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70434","type":"journal-article","created":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T07:31:01Z","timestamp":1753342261000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Chlorine Dioxide Bacteria\u2010Reducing Pretreatment on Quality of Fermented Chili Paste"],"prefix":"10.1111","volume":"90","author":[{"given":"Yunxiao","family":"Wan","sequence":"first","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"Chengdu SNS Biotechnology Co. Ltd.  Chengdu People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Linglong","family":"Sheng","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yankang","family":"Yang","sequence":"additional","affiliation":[{"name":"Chengdu SNS Biotechnology Co. Ltd.  Chengdu People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiaxin","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zerong","family":"Jin","sequence":"additional","affiliation":[{"name":"Chengdu SNS Biotechnology Co. Ltd.  Chengdu People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianlong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qin","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ning","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kaidi","family":"Hu","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9633-8385","authenticated-orcid":false,"given":"Shuliang","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science Sichuan Agricultural University  Ya'an People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,7,24]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110543"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106733"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110234"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116007"},{"issue":"06","key":"e_1_2_8_6_1","first-page":"49","article-title":"Effects of Different Treatment Processes on Quality Characteristics of Fermented Chili","volume":"00","author":"Ding Z.","year":"2008","journal-title":"China Condiment"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1000\u20109973.2022.04.005"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408410600880643"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1124\/jpet.117.243691"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010883t"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101660"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14050735"},{"issue":"23","key":"e_1_2_8_13_1","first-page":"22","article-title":"Study on Microbial Flora of Fresh Capsium","author":"He Z.","year":"2008","journal-title":"China Brewing"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12203849"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00203\u2010024\u201004137\u20107"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000606\u20108"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.17660\/actahortic.2010.875.35"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128345"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2023.112538"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e11360"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation7040308"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.13995\/j.cnki.11\u20101802\/ts.037764"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114033"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103423"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2020.103537"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114187"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.2095\u20101191.2024.04.006"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.775629"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111622"},{"key":"e_1_2_8_30_1","unstructured":"Ministry of Agriculture of the People's Republic of China.2006.\"Agricultural Industry Standard of the People's Republic of China: Chili Paste.\" NY\/T 1070\u20132006. Ministry of Agriculture of the People's Republic of China."},{"key":"e_1_2_8_31_1","unstructured":"National Health and Family Planning Commission of the People's Republic of China.2016. \u201cNational Food Safety Standard: Determination of Amino Nitrogen In Food.\u201d GB 5009.235\u20102016.National Health and Family Planning Commission of the People's Republic of China."},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108976"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.790"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10495\u2010005\u20103275\u2010z"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.132004"},{"key":"e_1_2_8_36_1","unstructured":"State Administration for Market Regulation of the People's Republic of China.2022. \u201cNational Food Safety Standard: Determination of Aerobic Plate Count in Food.\u201d GB 4789.2\u20102022.State Administration for Market Regulation of the People's Republic of China."},{"key":"e_1_2_8_37_1","unstructured":"State Administration for Market Regulation of the People's Republic of China.2023. \u201cNational Food Safety Standard: Determination of Food Microorganisms\u2010Lactic Acid Bacteria.\u201d GB 4789.35\u20102023.State Administration for Market Regulation of the People's Republic of China."},{"key":"e_1_2_8_38_1","unstructured":"State Food and Drug Administration of the People's Republic of China.2016. \u201cNational Food Safety Standard: Determination of Nitrite Content in Food.\u201d GB 5009.33\u20102016.State Food and Drug Administration of the People's Republic of China."},{"key":"e_1_2_8_39_1","unstructured":"State Administration for Market Regulation of the People's Republic of China.2021.\u201cNational Food Safety Standard: Determination of Total Acid in Food.\u201d GB 12456\u20102021. State Administration for Market Regulation of the People's Republic of China."},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.13057\/biodiv\/d190148"},{"key":"e_1_2_8_41_1","unstructured":"The Ministry of Agriculture of the People's Republic of China.2015. \u201cAgricultural industry standard of the People's Republic of China: Determination of Soluble Sugar in Fruits and Derived Products\u20103 5\u2010Dinitrosalicylic Acid Colorimetry.\u201d NY\/T 2742\u20102015. The Ministry of Agriculture of the People's Republic of China."},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13081209"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.06.051"},{"issue":"4","key":"e_1_2_8_44_1","first-page":"47","article-title":"Effects of Aqueous Chlorine Dioxide Treatment on Quality Characteristics of Fermented Silver Carp Mince","volume":"29","author":"Xu Y.","year":"2013","journal-title":"Food & Machinery"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1000\u20109973.2017.08.037"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2019.100421"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.110952"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1673\u20101689.2021.04.011"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.16429\/j.1009\u20107848.2022.12.036"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1093\/femsle\/fnw273"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70434","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70434","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70434","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T14:39:33Z","timestamp":1772980773000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70434"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7]]},"references-count":49,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2025,7]]}},"alternative-id":["10.1111\/1750-3841.70434"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70434","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7]]},"assertion":[{"value":"2025-04-01","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-07-07","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-07-24","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70434"}}