{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,17]],"date-time":"2026-07-17T17:47:50Z","timestamp":1784310470624,"version":"3.55.0"},"reference-count":22,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,12,19]],"date-time":"2024-12-19T00:00:00Z","timestamp":1734566400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>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\u2010type <jats:italic>Douch<\/jats:italic>i. Using high\u2010throughput sequencing (HTS) and headspace solid\u2010phase microextraction, gas chromatography\u2013mass spectrometry (HS\u2010SPME\u2010GC\u2013MS) 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 <jats:italic>Bacillus<\/jats:italic>, <jats:italic>Enterobacter<\/jats:italic>, and <jats:italic>Weissella<\/jats:italic>. The dominant fungal phyla were <jats:italic>Ascomycetes<\/jats:italic> and <jats:italic>Mucoromycota<\/jats:italic>, whereas the dominant genera were <jats:italic>Aspergillus<\/jats:italic>, <jats:italic>Trastula<\/jats:italic>, and <jats:italic>Pythium<\/jats:italic>. A total of 110 volatile substances (relative to a relative content \u2265\u20090.03%) were detected during the fermentation process of bacterial\u2010type <jats:italic>Douchi<\/jats:italic>. 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\u2010butanediol, benzoaldehyde, 3\u2010hydroxy\u20102\u2010butanone, pterin\u20106\u2010carboxylic acid, ethyl heptanoate, and diallyl disulfide. Correlation analysis indicated a strong positive association between benzoin aldehyde and pterin\u20106\u2010carboxylic acid with the genera <jats:italic>Thiobacillus<\/jats:italic> and <jats:italic>Pythium<\/jats:italic>. Ethyl heptanoate was positively correlated with <jats:italic>Enterobacter<\/jats:italic>, <jats:italic>Weissella<\/jats:italic>, and <jats:italic>Trasmium<\/jats:italic>. Additionally, 3\u2010hydroxy\u20102\u2010butanone was positively correlated with the genus <jats:italic>Staphylococcus<\/jats:italic>. This research provides valuable insights into the microbial and chemical dynamics of bacterial\u2010type <jats:italic>Douchi<\/jats:italic> fermentation, offering guidance for optimizing fermentation processes to improve product quality.<\/jats:p>","DOI":"10.1002\/fsn3.4660","type":"journal-article","created":{"date-parts":[[2024,12,19]],"date-time":"2024-12-19T09:40:01Z","timestamp":1734601201000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Characterization of Microbial Community and Flavor Compounds in Traditional Fermented <i>Douchi<\/i> Using <scp>HTS<\/scp> and <scp>HS<\/scp>\u2010<scp>SPME<\/scp>\u2010<scp>GC<\/scp>\u2013<scp>MS<\/scp>"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8728-8080","authenticated-orcid":false,"given":"Aiguo","family":"Luo","sequence":"first","affiliation":[{"name":"Department of Biological Science and Technology Jinzhong University  Jinzhong China"},{"name":"Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiantian","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology Jinzhong University  Jinzhong China"},{"name":"Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengli","family":"Shi","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology Jinzhong University  Jinzhong China"},{"name":"Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxia","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology Jinzhong University  Jinzhong China"},{"name":"Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Shi","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology Jinzhong University  Jinzhong China"},{"name":"Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bianfang","family":"Hu","sequence":"additional","affiliation":[{"name":"Jinzhong Normal College  Jinzhong China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12,19]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1461\u20100248.2006.00926.x"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1890\/12\u20102010.1"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1890\/0012\u20109658(2003)084[0511:CAOPCA]2.0.CO;2"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1093\/bioinformatics\/btq461"},{"issue":"8","key":"e_1_2_9_6_1","first-page":"51","article-title":"GC\/MS Analysis of Fatty Acid Components in Douchi","volume":"149","author":"Geng Y. 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