Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China

Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (<i>Carnobacterium</i>, <i>Ignatzschineria</i>, and <i>Bacillus</i>) and one dominant bacterial genus (<i>Pichia</i>) were found in the QY douchi, while four bacterial genera (<i>Bacillus</i>, <i>Ignatzschineria</i>, <i>Proteus</i>, and <i>Providencia</i>) and three fungal genera (<i>Pichia</i>, <i>Candida</i>, and <i>Rhodosporidium</i>) were dominant in samples of the LN douchi. For flavor substances, a total of 48 volatile components were detected in Longnan douchi and 41 in Qingyang douchi. Using the relative odor activity value (ROAV), we identified five key flavor compounds in Longnan douchi and four key flavor compounds in Qingyang douchi. The correlation analysis showed that there were certain positive or negative correlations between the key microorganisms and the flavor of the two traditional bacterial douchi. The results of this study can serve as a theoretical reference for improving the quality and flavor of traditional douchi.