{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T03:24:44Z","timestamp":1791084284741,"version":"4.1.0"},"reference-count":27,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2023,7,23]],"date-time":"2023-07-23T00:00:00Z","timestamp":1690070400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Shanxi Scholarship Council of China","award":["2020-146"],"award-info":[{"award-number":["2020-146"]}]},{"name":"Shanxi Scholarship Council of China","award":["20210050"],"award-info":[{"award-number":["20210050"]}]},{"name":"Shanxi Scholarship Council of China","award":["2022P022"],"award-info":[{"award-number":["2022P022"]}]},{"name":"Shanxi Scholarship Council of China","award":["jzxyxtcxzx202104"],"award-info":[{"award-number":["jzxyxtcxzx202104"]}]},{"name":"Shanxi Province Scholarship Program for Scientific and Technological Activities of Overseas Students","award":["2020-146"],"award-info":[{"award-number":["2020-146"]}]},{"name":"Shanxi Province Scholarship Program for Scientific and Technological Activities of Overseas Students","award":["20210050"],"award-info":[{"award-number":["20210050"]}]},{"name":"Shanxi Province Scholarship Program for Scientific and Technological Activities of Overseas Students","award":["2022P022"],"award-info":[{"award-number":["2022P022"]}]},{"name":"Shanxi Province Scholarship Program for Scientific and Technological Activities of Overseas Students","award":["jzxyxtcxzx202104"],"award-info":[{"award-number":["jzxyxtcxzx202104"]}]},{"name":"Shanxi Provincial Higher Education Solid-State Brewing Engineering Technology Research Center","award":["2020-146"],"award-info":[{"award-number":["2020-146"]}]},{"name":"Shanxi Provincial Higher Education Solid-State Brewing Engineering Technology Research Center","award":["20210050"],"award-info":[{"award-number":["20210050"]}]},{"name":"Shanxi Provincial Higher Education Solid-State Brewing Engineering Technology Research Center","award":["2022P022"],"award-info":[{"award-number":["2022P022"]}]},{"name":"Shanxi Provincial Higher Education Solid-State Brewing Engineering Technology Research Center","award":["jzxyxtcxzx202104"],"award-info":[{"award-number":["jzxyxtcxzx202104"]}]},{"name":"Collaborative Innovation Center for High-Value Utilization of Brewing By-Product Resources","award":["2020-146"],"award-info":[{"award-number":["2020-146"]}]},{"name":"Collaborative Innovation Center for High-Value Utilization of Brewing By-Product Resources","award":["20210050"],"award-info":[{"award-number":["20210050"]}]},{"name":"Collaborative Innovation Center for High-Value Utilization of Brewing By-Product Resources","award":["2022P022"],"award-info":[{"award-number":["2022P022"]}]},{"name":"Collaborative Innovation Center for High-Value Utilization of Brewing By-Product Resources","award":["jzxyxtcxzx202104"],"award-info":[{"award-number":["jzxyxtcxzx202104"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes in the diversity of fungal and bacterial communities during fermentation. The results showed that at the phylum level, the dominant fungal phyla were identified, Mucormyces and Ascomycetes. The dominant bacterial phyla were Proteobacteria and Firmicutes. At the genus level, the dominant fungal genera were identified as Actinomucor, Monascus, and Aspergillus. The dominant bacterial genera were Pseudomonas, Aneurimibacillus, Sphingobacterium, and Bacillus. Headspace solid-phase microextraction gas chromatography\u2013mass spectrometry (HS-SPME-GC-MS) combined with technology that can dynamically change flavor compounds was explored to investigate the correlation between microbiota and flavor compounds. In different stages of fermentation, 75 main volatile organic compounds were identified, including seven alcohols, four acids, 16 alkanes, 14 olefins, seven kinds of aldehydes, two kinds of ketones, 10 kinds of esters, one kind of phenol, one kind of sulfur-containing compound, one benzene, and 12 other compounds. The correlation analysis between flora and flavor compounds showed that the fungi genera Alternaria and Pichia were significantly correlated with most flavor compounds. Bacteria genera including Weissella, Hafnia-Obesumbacterium, and Leuconostoc had a strong positive correlation with ethyl oleate.<\/jats:p>","DOI":"10.3390\/foods12142800","type":"journal-article","created":{"date-parts":[[2023,7,24]],"date-time":"2023-07-24T01:12:28Z","timestamp":1690161148000},"page":"2800","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu"],"prefix":"10.3390","volume":"12","author":[{"given":"Aiguo","family":"Luo","sequence":"first","affiliation":[{"name":"Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zilong","family":"Cheng","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Hubei University, Wuhan 430062, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Zhao","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianwei","family":"Hao","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengli","family":"Shi","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bianfang","family":"Hu","sequence":"additional","affiliation":[{"name":"Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100057","DOI":"10.1016\/j.focha.2022.100057","article-title":"Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation","volume":"1","author":"Chen","year":"2022","journal-title":"Food Chem. 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