Effects of Three Traditional Fermentation Mediums on the Flavor Formation of Bacterial Douchi
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To study the effects of traditional fermentation mediums on the flavor formation and bacterial community structures of bacterial Douchi, analysis of Douchi fermented in three traditional mediums-rice husk, Douchi leaves, and camphor leaves - was conducted to ascertain the physicochemical properties and flavor substance composition of the ferment. The different bacterial community structures were determined by high-throughput sequencing. The fermentation in rice husk, Douchi leaves, and camphor leaves resulted in 13, 14, and 23 different flavor substances, respectively. A total of 20 microorganism genera were obtained. Bacillus and Lactobacillus were positively correlated with pyrazine compounds, which are unique flavor substances obtained under fermentation with Douchi leaves and Klebsiella and Staphylococcus were positively correlated with cineole, which is unique to Douchi fermented with camphor leaves. In contrast, Enterobacter and Bacillus were negatively correlated with phenol and p-ethylphenol, which is unique to Douchi fermented in rice husk. The results reveal that different fermentation mediums provide different bacterial communities, resulting in different flavors, and indicate that the use of different fermentation mediums can affect the quality and flavor of Douchi.