ArticleFood science & nutrition2021
Characterization of bacterial community and flavor differences of different types of Douchi.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Microbial Communities in Jiupei Fermented with the Peel and Core of Houhuo Daqu.Current microbiology · 2026Article
- Differential characterization of medium-temperature Daqu from different geographical regions: bacterial profile, color, taste, and flavor.World journal of microbiology & biotechnology · 2025Article
- Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi.Food chemistry: X · 2025Article
- Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding withFoods (Basel, Switzerland) · 2025Article
- Chinese soy-based microbiome and associated microbial risks: a metagenomic investigation.NPJ biofilms and microbiomes · 2025Article
- Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation ofCurrent research in food science · 2025Article
- Characterization of Microbial Community and Flavor Compounds in Traditional FermentedFood science & nutrition · 2025Article
- Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations.Food chemistry: X · 2024Article
- Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste.Food chemistry: X · 2024Article
- Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium-high temperature Daqu.World journal of microbiology & biotechnology · 2023Article
- Research progress on the fibrinolytic enzymes produced from traditional fermented foods.Food science & nutrition · 2023Review
- Quality evaluation ofHeliyon · 2023Article
- Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi.Frontiers in nutrition · 2022Article
- Novel green soybean shuidouchi fermented byFood science & nutrition · 2021Article
- Characterization of bacterial community and flavor differences of different types of Douchi.Food science & nutrition · 2021Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high-throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were
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