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

Summary

Douchi is a traditional Chinese fermented soybean product valued for its unique flavor. This research examined seven different douchi samples to understand which bacteria and fungi create the flavor compounds. The scientists found that specific microorganisms like Bacillus and Mucor produce different flavor molecules including fruity, floral, and caramel aromas. These findings can help producers select the best microorganisms to create better-tasting douchi products.

Background

Douchi is a traditional Chinese fermented soybean product known for its distinctive flavor. Mucor-type douchi from the Sichuan-Chongqing region is particularly famous, yet the relationship between microorganisms and douchi flavor compounds remains poorly understood.

Objective

To investigate the associations between bacterial and fungal profiles and flavor compounds in seven different types of douchi from the Sichuan-Chongqing region using high-throughput sequencing, amino acid analysis, and gas chromatography-mass spectrometry.

Results

Analysis identified Bacillus, Tetragenococcus, Weissella, Aspergillus, Mucor, and Penicillium as prime microorganisms. Sixteen amino acids and 100 volatile flavor compounds were detected, with glutamic and aspartic acids being most prevalent. Aspergillus showed positive correlations with 2-pentylfuran and phenylacetaldehyde, while Glu had negative correlations with most microorganisms.

Conclusion

The study established a correlation model between microbiota and flavor compounds in douchi, providing theoretical foundation for regulating and enhancing douchi flavor through microbial selection and validation in rapid fermentation models.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 40077513, DOI: 10.3390/foods14050810
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