Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China.

ABSTRACT: Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (Carnobacterium, Ignatzschineria, and Bacillus) and one dominant bacterial genus (Pichia) were found in the QY douchi, while four bacterial genera (Bacillus, Ignatzschineria, Proteus, and Providencia) and three fungal genera (Pichia, Candida, and Rhodosporidium) were dominant in samples of the LN

SUBMITTER: Qiao H 

PROVIDER: S-EPMC11545533 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature