Relationship between microorganisms and the flavour of douchi obtained from different regions: Analysis using high-throughput sequencing and GC-MS

Five groups of douchi were obtained from various origins and species and subjected to high-throughput sequencing and gas chromatography-mass spectrometry to analyse the composition of microorganisms, douchi flavourings and the correlation between them. Experimental results indicated that the predominant genera would have a significant impact on the flavour substances of douchi. Bacillus, Tetragenococcus, Lactobacillus and Romboutsia dominated the fermentation process in all five groups. Cysteine, arabinose and 2,4-dimethyl-3-pentanol were the main volatile flavour substances. Notable regional and climatic variances and peculiarities were observed, and the micro-biological composition of douchi was found to be rich and diversified. The findings of this study may serve as a theoretical foundation for the commercial manufacture of traditional Chinese douchi.