Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of <i>Aspergillus</i>-type douchi.

Curr Res Food Sci · 2025 · PMC12450732 · PMID 40989778

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highly significantno p-value reported

Furthermore, Corynebacterium , Bacteroides , Wickerhamomyces , Bacillus , Lactobacillus , and Staphylococcus exhibited highly significant positive correlations with at least four key volatile flavor compounds, suggesting their roles as core functional microbiota shaping the distinctive flavor profile of Aspergillus -type Douchi.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of &lt;i&gt;Aspergillus&lt;/i&gt;-type douchi.

The sentences

Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of <i>Aspergillus</i>-type douchi.