Microbiota and Chemical Compounds in Fermented (Banxiaqu) from Different Areas in the Sichuan Province, China.

This study focused on the microbiota and chemical compounds of the fermented produced in Longchang (LC), Zizhong (ZZ) and Xindu (XD), in Sichuan Province (China). High-throughput sequencing was used to analyze the microbiota. GC-MS and LC-MS were used to detect the compounds produced during the three different fermentation processes. The bacteria and fungi of the three fermented differed substantially, with the bacterial content mainly composed of the genus, while the common fungi were only included in four OTUs, which belong to three species of and . 51 volatile compounds were detected; they varied between LC, XD, and ZZ fermented . C10 and C15 terpenes were most frequently detected, and only curcumene and β-bisabolene were detected in the three fermented . 65 non-volatile compounds were detected by LC-MS, most were of C16, C18, C20, C21 and C22 structures. Cluster analysis showed more similarity between LC and XD fermented with regards to volatile compound content, but more similarity between the XD and ZZ fermented for non-volatiles. Moreover, no correlation between geographical distance and microflora or compounds of fermented was observed. These results showed that hundreds of compounds are produced by the natural mixed fermentation of , and may mostly relate to the microorganisms of five species. This study focused on the microbiota and chemical compounds of the fermented produced in Longchang (LC), Zizhong (ZZ) and Xindu (XD), in Sichuan Province (China). High-throughput sequencing was used to analyze the microbiota. GC-MS and LC-MS were used to detect the compounds produced during the three different fermentation processes. The bacteria and fungi of the three fermented differed substantially, with the bacterial content mainly composed of the genus, while the common fungi were only included in four OTUs, which belong to three species of and . 51 volatile compounds were detected; they varied between LC, XD, and ZZ fermented . C10 and C15 terpenes were most frequently detected, and only curcumene and β-bisabolene were detected in the three fermented . 65 non-volatile compounds were detected by LC-MS, most were of C16, C18, C20, C21 and C22 structures. Cluster analysis showed more similarity between LC and XD fermented with regards to volatile compound content, but more similarity between the XD and ZZ fermented for non-volatiles. Moreover, no correlation between geographical distance and microflora or compounds of fermented was observed. These results showed that hundreds of compounds are produced by the natural mixed fermentation of , and may mostly relate to the microorganisms of five species.