Staphylococcus corticosus PXDB-JCS01 and method for preparing fermented glutinous rice cake chili by using staphylococcus corticosus PXDB-JCS01

Abstract

The invention discloses staphylococcus corticosus PXDB-JCS01 and a method for preparing fermented glutinous rice cake chili by using the staphylococcus corticosus PXDB-JCS01, and relates to the technical field of fermented foods. The staphylococcus corticosus PXDB-JCS01 is preserved in the China General Microbiological Culture Collection Center on October 21, 2024, and the preservation number of the staphylococcus corticosus PXDB-JCS01 is CGMCC NO.32279. The staphylococcus corticosus According to the present invention, with the fermentation of the Staphylococcus corticosus PXDB-JCS01 on the fermented glutinous rice cake chili, the lactic acid content is 33 times the lactic acid content of the common fermented glutinous rice cake chili, the capsaicin content is reduced by 13%, the significant increase of the lactic acid content enables the flavor to be softer, the pungency degree can be further covered or reduced, the fermented sour and fragrant taste is added to the fermented glutinous rice cake chili, and the fermented glutinous rice cake chili has the good taste; and the variety and content of volatile substances of the fermented glutinous rice cake chili are obviously increased, so that the fermented glutinous rice cake chili has richer composite aroma and unique flavor.

Description

Technical Field

[0001] The present application relates to the technical field of fermented foods, and in particular to a strain of Staphylococcus aureus PXDB-JCS01 and a method for preparing fermented glutinous chili peppers using the same. Background Art

[0002] Sichuan and Chongqing hot pot base is a mixture made by frying or boiling animal oil, vegetable oil, salt, bean paste, chili pepper, pepper and other spices and flavor enhancers. Among them, the indispensable ingredient for making hot pot base is ciba pepper, which is mainly made of dried chili peppers as raw materials, washed, boiled, drained and chopped. Because its appearance is similar to ciba, it is called ciba pepper. However, traditional hot pot ciba pepper is directly made of dried chili peppers by steaming, chopping and frying, which has the problems of spicy stimulation and insufficient aroma. Consumers generally feel that the taste is not soft and the dry and spicy taste is obvious after eating, which has a great impact on the flavor and taste of ciba pepper products. Summary of the invention

[0003] The main purpose of this application is to provide a strain of Staphylococcus aureus PXDB-JCS01 and a method for preparing fermented ciba peppers using the same, aiming to solve the technical problems of the existing ciba peppers being spicy and lacking in aroma.

[0004] To achieve the above objectives, the present application proposes a strain of Staphylococcus aureus PXDB-JCS01, which was deposited in the General Microbiology Center of China National Microbiological Culture Collection Administration on October 21, 2024, with the deposit number CGMCC NO.32279.

[0005] Optionally, the gene sequence of the Staphylococcus aureus PXDB-JCS01 is shown in Seq ID NO.1.

[0006] The present application also proposes a method for preparing fermented glutinous rice cake peppers using Staphylococcus aureus PXDB-JCS01, comprising the following steps: The cortical Staphylococcus aureus PXDB-JCS01 is prepared into a seed solution; Pre-treating the pepper to prepare glutinous rice cake pepper; Add sugar and salt to the ciba pepper, then add the seed liquid, stir and mix, coat the surface with a film, then cover with a layer of salt, and perform anaerobic fermentation at room temperature to obtain fermented ciba pepper mash; After the fermented glutinous rice cake chili unfermented material is prepared, the fermented glutinous rice cake chili is obtained.

[0007] Optionally, the step of preparing the cortical Staphylococcus aureus PXDB-JCS01 into a seed solution comprises: The cortical Staphylococcus aureus PXDB-JCS01 was activated and then inoculated into MRS liquid culture medium, and cultured with shaking at 25° C.-35° C. for 22 h-26 h to obtain seed liquid.

[0008] Optionally, the total number of viable bacteria in the seed solution is 10 9 CFU / ml-10 10 CFU / ml.

[0009] Optionally, the step of pre-treating the peppers to prepare ciba peppers comprises: After removing impurities from the pepper, the pepper is cut into pepper sections, and the pepper seeds are removed. Water is then added to the pepper sections, and the pepper sections are heated at 90° C.-100° C. for 1 min-2 min. The peppers are then filtered, crushed, and passed through a 0.8 cm-1 cm sieve to obtain glutinous rice cake peppers.

[0010] Optionally, in the step of adding sugar and salt to the Ciba pepper, the amount of sugar added is 2%-4% of the weight of the Ciba pepper, and the amount of salt added is 4%-6% of the weight of the Ciba pepper.

[0011] Optionally, in the step of adding the seed liquid, the amount of the seed liquid added is 4%-6% of the weight of the Ciba pepper.

[0012] Optionally, in the step of coating the surface with a film, then covering it with a layer of salt, and performing anaerobic fermentation at room temperature, the thickness of the salt coating is 2 cm-3 cm, and the time for anaerobic fermentation at room temperature is 15 days-20 days.

[0013] Optionally, the step of preparing the fermented ciba chili preserved meat to obtain fermented ciba chili comprises: The fermented ciba chili pepper fermented material is mixed with pickled erjingtiao, pickled chili pepper, pickled garlic and pickled ginger to obtain fermented ciba chili pepper.

[0014] This application includes at least the following beneficial effects: The cortical Staphylococcus PXDB-JCS01 of the present application is screened and separated from pepper fermented grains, and is a microorganism suitable for growth during pepper fermentation. It is more suitable for fermentation and growth in glutinous rice peppers of the same substrate. The gene sequence of the cortical Staphylococcus PXDB-JCS01 is shown in Seq ID As shown in NO.1, after fermentation by cortical Staphylococcus aureus PXDB-JCS01, the lactic acid content can reach 33 times that of ordinary ciba pepper fermented meat, and the capsaicin content decreases by 13%. The reduction of capsaicin may be related to the fermentation metabolic characteristics of the strain. At the same time, the significant increase in lactic acid content makes the flavor softer, which can further mask or reduce the spiciness, making the spiciness soft but not strong, and helps to form unique flavor compounds, adding fermentation sour and fragrant taste to the fermented ciba pepper. After fermentation, the types and contents of volatile substances in the fermented ciba pepper are significantly increased, thereby significantly increasing the flavor characteristics of the fermented ciba pepper, so that the fermented ciba pepper prepared in the present application has a richer complex aroma and unique flavor. Compared with ordinary ciba pepper, its taste is softer and the dry spicy taste is significantly reduced. The fermented ciba pepper is used in hot pot base, which can significantly improve the palatability. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0016] Figure 1 This is a flow chart of the method for preparing fermented glutinous rice peppers using Staphylococcus aureus PXDB-JCS01 as described in an embodiment of the present application.

[0017] The realization of the purpose, functional features and advantages of this application will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0019] Description of sequence listing (sequence listing content is provided separately): Seq ID NO.1 shows the gene sequence of Staphylococcus aureus PXDB-JCS01 in the examples of the present application.

[0020] In order to facilitate those skilled in the art to understand the technical solution of the present application, the technical solution of the present application is described in detail below in conjunction with specific implementation methods.

[0021] Example 1 Isolation and identification of bacterial strains 1. Bacterial strain isolation 1.1 Sample processing The pepper fermented rice was sampled in the pepper fermented rice workshop of Pixian Douban Co., Ltd. in Sichuan Province, weighed 15g-20g, added to saline containing sterile glass beads and 7% sodium chloride by aseptic operation, and dispersed by shaking the flask to make a pepper fermented rice sample liquid, and then the pepper fermented rice sample liquid was diluted to 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 , prepared into a pepper mash dilution.

[0022] 1.2 Separation and purification By the coating method, 20 μL of each pepper-fermented mash dilution was applied to a sterile MRS plate and cultured at 30°C for 3-5 days. The single strains grown in the sterile MRS plate were screened out and then transferred to the sterile MRS plate for expansion culture to obtain 6 strains.

[0023] Specifically, the formula of the sterile MRS plate is: 10g peptone, 5g beef powder, 4g yeast powder, 2g glucose, 1ml Tween 80, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g triammonium citrate, 0.2g magnesium sulfate, 0.05g manganese sulfate, 15g agar powder and 1000ml distilled water. After mixing the components in the above formula in proportion, heating to dissolve, correcting the pH to 6, and then packaging, autoclaving at 121°C for 15min-20min, taking out and cooling, the sterile MRS plate is obtained.

[0024] 2. Identification of bacterial species The above six strains were identified by molecular biology, including strain culture, genome extraction, polymerase chain reaction (PCR), agarose gel electrophoresis, sequencing and NCBI blast comparison to obtain the genus of each strain.

[0025] Specifically, the strain culture includes the following steps: Select MRS liquid culture medium; use a sterile inoculation loop or inoculation needle to take a small amount of strain from the preserved sample and inoculate it into MRS liquid culture medium; culture at 30°C, usually for 24h-48h, depending on the growth rate of the strain, until colonies appear.

[0026] Genome extraction is to obtain the DNA of the target bacteria for subsequent PCR amplification and analysis. Commonly used DNA extraction methods include commercial kit methods or manual operation methods. This application adopts the kit method, which includes the following steps: Sampling: Take an appropriate amount (1ml-2ml) of bacterial solution from the cultured strain; Lyse cells: According to the instructions of the extraction kit, use lysis buffer and enzymes (such as lysozyme) to treat the sample to destroy the cell wall and release DNA; Remove impurities: Use phenol / chloroform extraction or the scavenger included in the kit to remove proteins and other impurities; DNA purification: Precipitate DNA with ethanol or purify DNA using a kit; DNA quantification: Use a spectrophotometer or fluorescent dye method to quantify DNA and confirm the quality of the extracted DNA.

[0027] The polymerase chain reaction (PCR) involves the following steps: Prepare the PCR reaction system, including: Template DNA, upstream primer and downstream primer (selected according to the target gene), dNTPs, Taq polymerase, PCR buffer (containing Mg 2+ ); Set up PCR conditions: Initial denaturation: 95°C, 3-5 min, to remove DNA secondary structure; Denaturation: 95°C, 30s, to denature the DNA template; Annealing: 50℃-65℃, 30s, allowing primers to bind to template; Extension: 72°C, time adjusted according to the length of the amplified fragment (1 min per kilobase); Cycling: Repeat the above denaturation, annealing and extension steps for 25-35 cycles; Final extension: 72°C, 5 min, to ensure complete extension of the amplified DNA.

[0028] Reaction termination: After the PCR reaction is completed, store at 4°C.

[0029] Agarose gel electrophoresis involves the following steps: Prepare agarose gel: select appropriate agarose concentration (0.7%-2%) according to the size of the target PCR product, add TBE or TAE buffer, and heat to dissolve; Add dye: Add DNA dye (such as EB or SYBR Green) to the agarose gel to facilitate subsequent observation; Loading samples: Load PCR products and DNA ladder (standard molecular weight marker) into the gel wells together; Electrophoresis: Add TBE or TAE buffer to the electrophoresis tank, apply an electric field (about 100V), and run for 20-30 minutes until the dye moves to the appropriate position of the gel; Observation results: Use a UV transilluminator or imaging device to observe the DNA bands. If the PCR product is correct, the target fragment will appear at the expected position.

[0030] Sequencing involves the following steps: PCR product purification: Use a PCR product purification kit to remove primers and other impurities to obtain pure PCR products; Sequencing reaction: react the purified PCR product with sequencing primers, fluorescently labeled dNTPs and DNA polymerase for unidirectional or bidirectional sequencing; Sequencer determination: Add the reaction solution to the sequencing plate and use the sequencer for sequencing (using the Sanger sequencing method); Analyze sequencing results: The DNA sequence obtained by sequencing will be used for subsequent comparison and identification, and its gene sequence is shown in Seq ID NO.1.

[0031] NCBI BLAST alignment consists of the following steps: Get sequencing results: Convert the sequence file (usually in .fastq or .ab1 format) obtained from the sequencer into FASTA format; Access NCBI BLAST: Go to the NCBI BLAST website (https: / / blast.ncbi.nlm.nih.gov / Blast.cgi) and select the appropriate BLAST tool (such as BLASTn for nucleic acid sequence alignment); Upload query sequence: upload the query sequence in FASTA format to the BLAST input box; Select database: Select a suitable reference database (such as NT database); Set parameters: adjust the comparison parameters (such as E value, maximum number of comparisons, etc.) as needed; After performing the alignment, the BLAST output will list the sequences most similar to the query sequence and their species information, and the target bacterial species will be confirmed based on the alignment results.

[0032] By comparing the results, it was confirmed that 6 strains of Staphylococcus corticosus ( Staphylococcus piscifermentans ), and their names are: R10, R13, R14, R20, R30, R43.

[0033] Example 2 Bacterial strain screening The above 6 strains R10, R13, R14, R20, R30, and R43 were cultured in MRS liquid culture medium containing 2% sodium chloride at 30°C for 3 days, and then centrifuged at a rate of 8000r / min for 10min. The supernatant was taken to measure the lactic acid content. The test results are shown in Table 1 below.

[0034] Table 1 Lactic acid content of strains

[0035] As can be seen from Table 1, the strain with the highest lactic acid production content, namely R10, was screened and deposited in the China General Microbiological Culture Collection Center (CGMCC) on October 21, 2024, at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, named PXDB-JCS01, and the deposit number is CGMCC NO.32279.

[0036] The gene sequence of the cortical Staphylococcus aureus PXDB-JCS01 is shown in Seq ID NO.1.

[0037] Specifically, the formula of the MRS liquid culture medium is: 10g peptone, 5g beef powder, 4g yeast powder, 2g glucose, 1ml Tween 80, 2g potassium dihydrogen phosphate, 5g sodium acetate, 2g ammonium citrate, 0.2g magnesium sulfate, 0.05g manganese sulfate and 1000ml distilled water. After mixing the components in the above formula in proportion, heating to dissolve, correcting the pH to 6, and then packaging, autoclaving at 121°C for 15min-20min, taking out and cooling, the MRS liquid culture medium is obtained.

[0038] Example 3 A method for preparing fermented glutinous rice cake peppers using Staphylococcus aureus PXDB-JCS01, such as Figure 1 As shown, the following steps are included: S10, preparing the cortical Staphylococcus aureus PXDB-JCS01 into a seed solution.

[0039] In the specific implementation process, the cortical Staphylococcus aureus PXDB-JCS01 is taken out from a -80°C freezing box or a liquid nitrogen tank, and is placed in a 37°C water bath for slight thawing to reduce cell death; the thawed sample is inoculated into an MRS liquid culture medium, placed in a 30°C shaker, and cultured with shaking for 22h-26h; in order to obtain a relatively dense colony, the bacterial solution in the liquid culture medium is inoculated onto a sterile MRS plate, a small amount of bacterial solution is taken from the liquid culture medium using a sterile inoculation loop, spread onto a sterile MRS plate, and cultured at 30°C for 22h-26h, and then a single colony with good growth is selected from the MRS sterile plate, inoculated into an MRS liquid culture medium, placed in a 30°C shaker, and cultured with shaking for 22h-26h until the concentration of the bacterial solution is sufficient.

[0040] Specifically, the total number of viable bacteria in the seed solution is 10 9 CFU / ml-10 10 CFU / ml.

[0041] The cultured seed liquid is packaged into sterile centrifuge tubes or cryopreservation tubes. The seed liquid can be stored in a -80°C refrigerator after packaging for long-term storage. The seed liquid can also be freeze-dried and then stored in a dry, low-temperature environment for subsequent use.

[0042] S20, pre-treating the pepper to prepare glutinous rice cake pepper.

[0043] In the specific implementation process, yellow pointed peppers are selected and removed from impurities, cut into 3cm-4cm long pepper sections, and the pepper seeds are removed. The pepper sections are put into a pot, water is added to submerge them, and they are heated at 90℃-100℃ for 1min-2min. Then they are filtered, crushed, and passed through a 0.8cm-1cm sieve to obtain glutinous rice cake peppers.

[0044] S30, adding sugar and salt to the ciba pepper, and then adding the seed liquid, stirring and mixing, coating the surface, and then covering with a layer of salt, and performing anaerobic fermentation at room temperature to obtain fermented ciba pepper mash.

[0045] In the specific implementation process, the amount of sugar added is 2%-4% of the weight of the Ciba pepper, and the amount of salt added is 4%-6% of the weight of the Ciba pepper.

[0046] The added amount of the seed liquid is 4%-6% of the weight of the Ciba pepper.

[0047] Specifically, during the film coating, the ciba pepper is covered with a plastic film, and then salt is covered on the plastic film, the thickness of the salt covering is 2cm-3cm, and anaerobic fermentation is carried out at room temperature for 15 days to 20 days.

[0048] S40, preparing the fermented glutinous rice cake chili preserved meat to obtain fermented glutinous rice cake chili.

[0049] In a specific implementation process, the fermented ciba pepper mash is mixed with pickled erjingtiao, pickled chili pepper, pickled garlic and pickled ginger in a mass ratio of 81:5:5:8:1 to obtain fermented ciba pepper.

[0050] Example 4 Analysis of organic acids in fermented glutinous rice cake chili fermented rice The organic acid content in the fermented glutinous rice cake pepper fermented rice in Example 3 was detected by referring to the method of GB 5009.157-2016 "Determination of organic acids in food". At the same time, an unfermented ordinary glutinous rice cake pepper fermented rice was set as a control group to detect the organic acid content in the ordinary glutinous rice cake pepper fermented rice. The test results are shown in Table 2 below.

[0051] Table 2 Results of organic acid content test

[0052] As can be seen from Table 2, compared with the unfermented ordinary ciba pepper fermented meat, the fermented ciba pepper fermented meat using Staphylococcus aureus PXDB-JCS01 in the present application can significantly increase the lactic acid content, reaching 33 times the lactic acid content of ordinary ciba pepper fermented meat. Lactic acid is one of the important organic acids produced during the fermentation process of ciba pepper. The increase in its content can significantly improve the flavor of ciba pepper and make its flavor softer.

[0053] Example 5 Analysis of the flavor of fermented ciba chili peppers The fermented ciba pepper prepared in Example 3 of the present application was analyzed for volatile flavor substances, and ordinary ciba pepper that was not fermented (i.e., ordinary ciba pepper that was directly compounded with the soaked product after the dry pepper was processed into ciba pepper mash without fermentation) was used as a control group, and volatile flavor substances were analyzed at the same time. The volatile flavor substances in ciba pepper mainly include 9 types of compounds such as alcohols, aldehydes, acids, ketones, ethers, esters, phenols, aromatics and others. Among them, terpenes mainly composed of geranyl D are the most abundant, followed by aldehydes, alcohols, acids, esters, etc. The detection results of volatile substance types are shown in Table 3 below, and the detection results of volatile substance content are shown in Table 4 below.

[0054] Table 3 Detection results of volatile substances

[0055] Table 4 Volatile substance content test results

[0056] It can be seen from Tables 3 and 4 that compared with unfermented ordinary ciba peppers, the fermented ciba peppers of the present application have more types of volatile substances and higher content of volatile substances, and the aroma and flavor of ciba peppers mainly come from their volatile substances, indicating that the fermented ciba peppers prepared by using Staphylococcus aureus PXDB-JCS01 in the present application have richer aroma and unique flavor.

[0057] Example 6 Analysis of Capsaicin in Fermented Ciba Peppers Referring to the method of GB / T 40348-2021 "Determination of Capsaicinoids in Plant-Based Products", the total amount of capsaicin in the fermented ciba pepper prepared in Example 3 of the present application was detected. The total amount of capsaicin includes the total amount of natural capsaicin, dihydrocapsaicin and synthetic capsaicin. Unfermented ordinary ciba pepper was used as a control group to detect the total amount of capsaicin. The test results are shown in Table 5 below.

[0058] Table 5 Capsaicin test results

[0059] As can be seen from Table 5, compared with the unfermented ordinary ciba peppers, the total amount of capsaicin in the fermented ciba peppers prepared by using Staphylococcus aureus PXDB-JCS01 in the present application is significantly reduced, and the total amount of capsaicin can be reduced by 13%, indicating that the dry and spicy taste of the fermented ciba peppers in the present application is significantly reduced, and the taste is softer.

[0060] Example 7 Sensory Evaluation The fermented ciba pepper prepared in Example 3 of the present application was used to stir-fry fermented ciba pepper hot pot base. At the same time, unfermented ordinary ciba pepper was used as a control group to stir-fry ciba pepper hot pot base and conduct sensory evaluation. The results are shown in Table 6 below.

[0061] Table 6 Sensory evaluation results of hot pot application

[0062] As can be seen from Table 6, after the fermented glutinous rice pepper prepared by the present application is applied to hot pot soup base, the obtained fermented glutinous rice pepper hot pot soup base is significantly improved in color, taste, spiciness, saltiness, numbness, flavor, etc. compared with ordinary glutinous rice pepper hot pot soup base, the spiciness is significantly reduced, the taste is soft, the aroma is rich and coordinated, and it has a unique fermentation flavor, indicating that the fermented glutinous rice pepper prepared by the present application using Staphylococcus aureus PXDB-JCS01 has a strong flavor of alcohol, ester, and sour, thereby improving the quality of the hot pot soup base. At the same time, fermentation reduces the spiciness, achieving the characteristic of spicy but not dry hot pot soup base made with fermented glutinous rice pepper.

[0063] In summary, the cortical Staphylococcus PXDB-JCS01 of the present application is screened and separated from pepper fermented meat, and is a microorganism suitable for growth in the process of pepper fermentation. It is more suitable for fermentation and growth in glutinous rice pepper with the same matrix. The gene sequence of the cortical Staphylococcus PXDB-JCS01 is shown in Seq ID NO.1. After the cortical Staphylococcus PXDB-JCS01 screened and separated in the present application is used to ferment glutinous rice pepper fermented meat, the lactic acid content can reach 33 times that of ordinary glutinous rice pepper fermented meat, and the capsaicin content decreases by 13%, and the reduction of capsaicin may be related to the fermentation metabolic characteristics of the strain. At the same time, the significant increase in lactic acid content makes the flavor softer, which can further mask or reduce the spiciness, and helps to form unique flavor compounds, thereby increasing the fermentation sour and fragrant taste of the fermented glutinous rice pepper. After fermentation, the fermented glutinous rice pepper has a strong flavor. The types and contents of volatile substances in the baba pepper are significantly improved, thereby significantly increasing the flavor characteristics of the fermented ciba pepper, so that the fermented ciba pepper prepared in the present application has a richer complex aroma and unique flavor. Compared with ordinary ciba peppers, the taste is softer and the dry and spicy taste is significantly reduced. The fermented ciba pepper is used in hot pot soup base, which can significantly enhance the flavors of alcohol, ester and acid, improve the quality of the hot pot soup base, and reduce the spiciness at the same time, thereby achieving the characteristic of hot pot soup base made with fermented ciba peppers that is spicy but not dry.

[0064] The above description is only an optional embodiment of the present application, and does not limit the patent scope of the present application. All equivalent structural transformations made by using the contents of the present application specification and drawings under the inventive concept of the present application, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present application.

Claims

1. A strain of Staphylococcus aureus ( Staphylococcus piscifermentans )PXDB-JCS01, characterized by: The cortical Staphylococcus aureus PXDB-JCS01 was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on October 21, 2024, with the deposit number CGMCC NO.32279.

2. The cortical Staphylococcus aureus PXDB-JCS01 according to claim 1, characterized in that The gene sequence of the cortical Staphylococcus aureus PXDB-JCS01 is shown in Seq ID NO.

1.

3. A method for preparing fermented ciba peppers using the cortical Staphylococcus aureus PXDB-JCS01 according to any one of claims 1 to 2, characterized in that: The following steps are involved: The cortical Staphylococcus aureus PXDB-JCS01 is prepared into a seed solution; Pre-treating the pepper to prepare glutinous rice cake pepper; Add sugar and salt to the ciba pepper, then add the seed liquid, stir and mix, coat the surface with a film, then cover with a layer of salt, and perform anaerobic fermentation at room temperature to obtain fermented ciba pepper mash; After the fermented glutinous rice cake chili unfermented material is prepared, the fermented glutinous rice cake chili is obtained.

4. The method for preparing fermented ciba peppers using cortical Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: The step of preparing the cortical Staphylococcus aureus PXDB-JCS01 into a seed solution comprises: After the cortical Staphylococcus aureus PXDB-JCS01 is activated, it is inoculated into MRS liquid culture medium and cultured with shaking at 25° C.-35° C. for 22 h-26 h to obtain a seed solution.

5. The method for preparing fermented ciba peppers using cortical Staphylococcus aureus PXDB-JCS01 according to claim 4, characterized in that: The total number of viable bacteria in the seed solution is 10 9 CFU / ml-10 10 CFU / ml.

6. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: The step of pre-treating the pepper to prepare the ciba pepper comprises: After removing impurities from the pepper, the pepper is cut into pepper sections, and the pepper seeds are removed. Water is then added to the pepper sections, and the pepper sections are heated at 90° C.-100° C. for 1 min-2 min. The peppers are then filtered, crushed, and passed through a 0.8 cm-1 cm sieve to obtain glutinous rice cake peppers.

7. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: In the step of adding sugar and salt to the Ciba pepper, the amount of sugar added is 2%-4% of the weight of the Ciba pepper, and the amount of salt added is 4%-6% of the weight of the Ciba pepper.

8. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: In the step of adding the seed liquid, the added amount of the seed liquid is 4%-6% of the weight of the Ciba pepper.

9. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: In the step of coating the surface with a film, then covering it with a layer of salt, and performing anaerobic fermentation at room temperature, the thickness of the salt coating is 2 cm-3 cm, and the anaerobic fermentation time at room temperature is 15 days-20 days.

10. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: The step of preparing the fermented ciba chili preserved meat to obtain the fermented ciba chili comprises: The fermented ciba chili pepper fermented material is mixed with pickled erjingtiao, pickled chili pepper, pickled garlic and pickled ginger to obtain fermented ciba chili pepper.

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