Co-fermentation of <i>Pichia kudriavzevii</i> and <i>Millerozyma farinosa</i> modulates fungal community and enhances flavor in Yangjiang douchi.

The relative content of ester compounds in ZF showed an increasing trend with prolonged fermentation time (ranging from 112.495 to 3916.49 μg/kg), eventually stabilizing in the final stages.

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This compound was consistently detected throughout the post-fermentation stage in ZF and YF, with particularly prominent levels in ZF, in which relative content increased from an initial Z0 (141.89 ± 0.71 μg/kg) to Z30 (885.08 ± 2.73 μg/kg), through a decreasing trend (Z20).

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