文献类型：期刊文献

英文题名：Correlation between microbial community, physicochemical properties, and characteristic flavor compounds of Yangjiang douchi

作者：Jiang, Xiaoli[1,2,3,4];Zhao, Huiyan[1,2,3,4];Xu, Meizhen[2,3,4];Xia, Xingzhou[1,2];Feng, Gaofeng[5];Chen, Jianxu[6];Deng, Jinying[6];Wu, Guixian[2];Zhou, Chunxia[1,4,6];Luo, Donghui[1,2,3,4,6]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China;[3]Hanjiang Lab, Guangdong Lab, Branch Chem & Chem Engn, Chaozhou 521000, Peoples R China;[4]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[5]Guangdong Yang Fan Food Co Ltd, Yangjiang 529500, Peoples R China;[6]Guangdong Mei Wei Yuan Flavours Co Ltd, Yangjiang 529500, Peoples R China

年份：2026

卷号：6

期号：4

起止页码：617

外文期刊名：JOURNAL OF FUTURE FOODS

收录：ESCI(收录号：WOS:001622461800001)、WOS

基金：This work was supported by the 2022 Guangdong Province Science and Technology Innovation Special Fund (SDZX2022030) ; Research Project on the Development of Core Flavouring Ingredients and Quality Enhancement of a Range of Sauces Based on Mei Wei Yuan's PhD Workstation (330601062212) , and the Scientific Research Start-up Funds of Guangdong Ocean University (360302062402) .

语种：英文

外文关键词：Douchi; Natural fermentation; Volatile flavor compounds; Microbial community; Correlation analysis

外文摘要：Douchi is a fermented food, which has a unique flavor after natural fermentation. However, the correlation Douchi s a fermented food, which ha a unque flavor after natural fermentation Howe er,the corelation between the microbial community and volatile flavor compounds is poorly studied. this study used Miseq between themi robial communiy and volatile flavor c mpounds is poorlys udied this study used Miseq sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques to detect the dynamic changes ofmicrobial succession and volatile compounds during fermenteddouchand sequencing nd head pace o d-phase microextraction gas chromatography-mass spec rometry techniques to detect the dynamc changes of mcrobia successon and volatile compounds during fermented ouchand spearman correlation analysis. the results revealed that a total of 33 key flavor compounds were identified, among which the esters contributing to fruity and floral aromas were the mainones. the dominant strains spearman correlaion analysis. the resuts rev aled that total of 33 key lavor compound were identified, included Bacillus spp., Millerozymaspp., and Aspergillus spp. Further analysis showedthat in the post-among which the este contributing to f ity and floral aromas were th main o es. the dominant stra n fermentation stage, various yeast species were highly positively correlated with key flavorcompoundssuch included Ba illus pp., Millerozyma spp., and Asperg llus spp Further analy is showed that in the post fe mentation stage, varous yeast specie were highly positively corelated with k y flavor compou dssuch as 2-ethyl-methylbutanoate (fruity) and phenylacetaldehyde (floral). Furthermore, Aspergillus spp. showed a positive correlation with 1-octen-3-one (mushroom). this study provides new insights into the analysis of a 2 ethy methylbut noat (fruity) nd phenylace aldehyd (flor l). Furthermore Asp rgi s spp. showed microbal community succession and the characteristic flavor of Yangjiang douch, whichalso offers valuable a positive correlation with 1 oct n 3 one (mushroom) this tudy provides new isights into the analysis of microbia community succession and the characteristic fl vor of Yangjiang douchi,which guidance for quality control and the subsequent screening of potential new starter cultures. (c) 2026he authors. Publishingservices byElsevier B.V.on behalfofKeAiCommunicationsCo.,Ltd. (c) 2026 The authors Publishing services byElsevier bVon behalf of Keai Communications Co, Ltd this is an open access artice under the CCbYNC ND license ThisisanopenaccessarticleundertheCCBY-NC-NDlicense this is an open access article under the CC bY-NC-ND license (http//creatvecommons orglicense /by nc nd/40/) (http://creativecommons.org/licenses/by-nc-nd/4.0/).(http://creativecommons.org/licenses/by-nc-nd/4.0/).