Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS ‐ SPME ‐ GC – MS

作者：Aiguo Luo, Tiantian Liu, Shengli Shi, Xiaoxia Liu, Xiaoli Shi, Bianfang Hu · 发表于：Food Science & Nutrition · 年份：2024 · DOI：10.1002/fsn3.4660 · 被引用次数：8 · 研究领域：Probiotics and Fermented Foods、GABA and Rice Research、Meat and Animal Product Quality

ABSTRACT This study aim is to elucidate the relationship between the microbial community dynamics and the production of volatile flavor compounds during the fermentation process of bacterial‐type Douch i. Using high‐throughput sequencing (HTS) and headspace solid‐phase microextraction, gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) was used to investigate microbial diversity and volatile compound profiles at different fermentation stages. Spearman correlation analysis was employed to identify potential associations between microbial genera and flavor compounds. The results revealed that the dominant bacterial phyla were Pseudomonadota and Firmicutes, with the dominant genera being Bacillus , Enterobacter , and Weissella . The dominant fungal phyla were Ascomycetes and Mucoromycota , whereas the dominant genera were Aspergillus , Trastula , and Pythium . A total of 110 volatile substances (relative to a relative content ≥ 0.03%) were detected during the fermentation process of bacterial‐type Douchi . These included 34 hydrocarbons, 17 alcohols, 11 heterocyclic compound, 10 acids, 9 ketones, 9 esters, 6 aldehydes, 6 sulfur compounds, and 8 other compounds. The characteristic flavor compounds identified were ethanolamine, 2,3‐butanediol, benzoaldehyde, 3‐hydroxy‐2‐butanone, pterin‐6‐carboxylic acid, ethyl heptanoate, and diallyl disulfide. Correlation analysis indicated a strong positive association between benzoin aldehyde and pterin‐6‐carboxylic acid with the genera Thio...