Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing Region.

ABSTRACT: Douchi is a traditional Chinese fermented soybean product. In the Sichuan-Chongqing region, Mucor-type douchi was particularly famous for its distinctive flavor. Nevertheless, the association between microorganisms and douchi flavor is still poorly understood. In this study, high-throughput sequencing, amino acid analysis, and gas chromatography-mass spectrometry (GC-MS) were used to investigate the bacterial and fungal profiles as well as the flavor compounds (sixteen amino acids and one-hundred volatile flavor compounds) of seven different types of douchi. High levels of glutamic and aspartic acids were observed. Microbial analysis found that Bacillus, Tetragenococcus, Weissella, Aspergillus, Mucor, and Penicillium were the prime microorga

SUBMITTER: Tu D 

PROVIDER: S-EPMC11898810 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature