High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food.

ABSTRACT: Douchi, a popular traditional fermented soybean product, is mainly made by natural fermentation. However, its taste quality is affected by specific fungal communities which vary greatly according to fermentation conditions and production technologies used in different regions. Therefore, the taste quality of Douchi samples from different regions was digitally evaluated using electronic tongue technology. In addition, the fungal community structures and its association of them were also identified using high-throughput sequencing technology. Results showed that there were obvious differences in the taste quality of samples from different regions, while the tastes of different types of samples from the same region were similar. Sourness, umami, richness, and saltiness were the main reasons f

SUBMITTER: Wang Y 

PROVIDER: S-EPMC7723193 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature