Co-fermentation of Pichia kudriavzevii and Millerozyma farinosa modulates fungal community and enhances flavor in Yangjiang douchi

Key Points

• Fungal community composition significantly changes with co-fermentation, improving flavor profiles.
• Key flavors were enhanced by the interaction between Pichia kudriavzevii and Millerozyma farinosa in Yangjiang douchi.
• Assessment using microbial community analysis revealed distinct flavor contributions from both fungi.
• Indicates the importance of co-fermentation in traditional fermentation processes for flavor enhancement.