Metagenomics and metabolomics-based approaches to reveal the formation of flavor metabolites during post-fermentation of multi-strain complex fermented Douchi.
In this study, metagenomics and metabolomics were integrated to elucidate the mechanisms underlying the development of flavors in Douchi fermented with multi-strain complex of Bacillus amyloliquefaciens B9 and Pichia kudriavzevii Y18.