Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

Lin Lan^a, Jingxin Wang^{b c}, Shengyu Wang^b, QiaoLing He^a, Ruilin Wei^a, Zaixing Sun^a, Shuhua Duan^a, Yufeng Li^a✉

1. ^aKey Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, PR China
2. ^bLuzhou Vocational and Technical College, School of China Alcoholic Drinks, Luzhou, 646000, PR China
3. ^cSchool of Light Industry and Materials, Chengdu textile College, Chengdu, 611731, PR China
4. ✉Corresponding author