Integrated microbiomic and metabolomic to reveal characterization of microbial community and flavor differences of Douchi with different salt concentrations

Short summary

Douchi fermented with lower salt concentrations (CT, ce, RF, TP) showed significantly greater bacterial diversity than high-salt (QP) douchi (p < 0.05). Bacillus positively correlated with 6 volatile compounds and negatively with 14 in QP vs. TP, while Tetragenococcus showed the opposite trend.

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