ArticleFood science & nutrition2025
Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang.Food science & nutrition · 2026Article
- Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding withFoods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Douchiba is a traditional bacteria-fermented soybean product in Guizhou, refined through the following steps of soaking, steaming, koji-making, salt sprinkling, fermentation, pounding, drying, molding, and after-ripening. However, the dynamic alterations of microbiota and volatile compounds of Douchiba were seldom reported. In this work, the bacterial communities and volatile compounds during the fermentation process of Douchiba were explored by high-throughput sequencing and headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques, respectively. Furthermore, the correlation between microbial communities and volatile compounds was analyzed with Spearman's method. The findings revealed that the diversity and evenness of bacteria increased during the fermentation process of Douchiba. The dominant bacteria genera included
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Registered trials
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