| Summary: | Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: <i>Pseudomonas</i>, <i>Tetragenococcus</i>, <i>Lysinibacillus, Pantoea,</i> and <i>Burkholderia–Caballeronia–Paraburkholderia</i>. Three microbes were screened in the late stage: <i>Exiguobacterium</i>, <i>Bacillus</i>, and <i>Pseudomonas</i>. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.
|
|---|