In this study,the high throughput sequencing technology was used to analyze the fungal diversity of fermented chili sauce with different varieties(Capsicum chinense,Huanggong pepper,Ruber pepper,Capsicum frutescens L.,Capsicum frutescens var),and combined with the physicochemical index,the influence of chili species on the formation of physicochemical characteristics and the correlation between the main bacteria of fermented chili sauce and physicochemical factors were explored.The results showed that the community diversity and richness of chi...
