Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of <i>Aspergillus</i>-type douchi.

ABSTRACT: As a traditional fermented food, Aspergillus-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive production methods traditionally employed for Aspergillus-type Douchi often result in inconsistent quality and increased contamination risks. This study utilized headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-mass spectrometry and high-throughput sequencing techniques to elucidate the dynamic succession of volatile flavor compounds and microbial communities during the fermentation of Aspergillus-type Douchi. The results demonstrated that the total organic acid content increased steadily from 23.33 mg/g to 64.03 mg/g, predominantly comprising succin

SUBMITTER: Guo Q 

PROVIDER: S-EPMC12450732 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature