To investigate the microbial diversity and their function characteristics of Huase sufu in Cihe town, Gucheng county, Hubei Province, ten sufu samples were collected and submitted to MiSeq high-throughput sequencing, while their flavor was determined using both E-nose and E-tongue, and the correlation between the flora and flavor of sufu was evaluated. Results showed that the dominant bacterial genera were Pseudomonas, Lactobacillus, and Sphingobacter, etc., with Pseudomonas accounting for more than 50% and lactic acid bacteria accounting for 31.63%. The dominant fungi were Rhodotorula, Mucor, Penicillium, Diaporthe, Gibberella, etc., including five yeast genera and eight mold genera. Sufu samples differed in flavor. The difference in taste reflected in saltiness and sourness taste, while the difference in smell was mainly in nitrogen oxides, organic sulfides and/or terpenoids. The correlation analysis showed that aromatic compounds was positively correlated with Alternaria and Gibberella, while taste was positively correlated with Penicillium and Mucor. Our results provide data support for sufu production and isolation of microorganism resources from sufu.
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