# Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste
## 3 Results
### Dynamics of Microbiota during CSP Fermentation
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**T\({}_{R}\) (\(\delta\))**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Threshold (ug/kg)**} & \multicolumn{6}{c}{**Content (ug/kg)**} \\ \cline{3-10}  & & & **CG-0** & **CG-1** & **CG-2** & **CG-3** & **CG-6** & **CG-8** \\ \hline
10.304 & Isoburric acid & 1.00 & - & 2.78 \(\pm\) 1.68 & - & - & - & - \\
15.778 & Ethyl butyrate & 1.00 & - & - & 4.92 \(\pm\) 1.61 & - & - & - \\
30.496 & Ethyl hexanoate & 0.50 & - & 13.93 \(\pm\) 3.12 & - & 1.940 \(\pm\) 9.18 & - & - \\
49.614 & HeavyCappartic & 0.10 & - & 2.77 \(\pm\) 9.07 & - & 9.24 \(\pm\) 0.82 & - & - \\
39.113 & Phenethyl alcohol & 0.10 & - & - & 58.63 \(\pm\) 20.88 & 9.49 \(\pm\) 2.01 & - \\
7.102 & Isovalaldehyde & 2.00 & 1.30 \(\pm\) 0.05 & 2.07 \(\pm\) 0.12 & 2.64 \(\pm\) 0.12 & 7.74 \(\pm\) 0.34 & 12.65 \(\pm\) 0.09 & 0.62 \(\pm\) 0.07 \\
7.566 & 2-Methylbutylaldehyde & 1.00 & 1.24 \(\pm\) 0.05 & 2.31 \(\pm\) 0.12 & 3.22 \(\pm\) 1.17 & 12.46 \(\pm\) 0.37 & 23.33 \(\pm\) 1.58 & 16.29 \(\pm\) 1.83 \\
28.841 & 3-methylpropionaldehyde & 0.04 & - & - & 51.25 \(\pm\) 14.25 & 56.00 \(\pm\) 19.81 & 66.75 \(\pm\) 5.50 & 43.67 \(\pm\) 14.25 \\
28.822 & Benaldehyde & 50.00 & 0.16 \(\pm\) 0.01 & 0.04 \(\pm\) 0.02 & 0.07 \(\pm\) 0.09 & 2.12 \(\pm\) 0.80 & 0.40 \(\pm\) 0.10 & 0.49 \(\pm\) 0.08 \\
38.419 & Nonaldehyde & 3.50 & - & - & 0.81 \(\pm\) 0.09 & 1.02 \(\pm\) 0.18 & 0.61 \(\pm\) 0.07 & 2.82 \(\pm\) 0.65 \\
42.528 & Deyel aldehyde & 5.00 & - & - & 0.38 \(\pm\) 0.05 & 2.53 \(\pm\) 0.64 & 0.18 \(\pm\) 0.04 & 0.64 \(\pm\) 0.16 \\
47.087 & Vanillin & 10.00 & 0.13 \(\pm\) 0.07 & 0.16 \(\pm\) 0.06 & 0.08 \(\pm\) 0.01 & 2.25 \(\pm\) 0.61 & - & - \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Order activity values (OAVs) of Casibilij soybean paste in different fermentation stages. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**T\({}_{R}\) (\(\delta\))**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**RI**} & \multirow{2}{*}{**RI\({}^{\prime}\)**} & \multicolumn{6}{c}{**Content (ug/kg)**} \\ \cline{3-10}  & & & & **CG-0** & & **CG-1** & **CG-2** & **CG-3** & **CG-6** & **CG-8** \\ \hline
42.846 & 2,3-Dlyhydrobenzofuran & 1043.32 & - & 45.55 \(\pm\) 0.98 & 96.94 \(\pm\) 9.18 & 21.19 \(\pm\) 0.51 & 18.09 \(\pm\) 4.24 & 7.40 \(\pm\) 2.38 & 4.80 \(\pm\) 1.90 \\
45.081 & Indide & 1294.51 & 1294 & 1.40 \(\pm\) 0.19 & 2.06 \(\pm\) 0.12 & ND & ND & ND & ND \\
46.800 & Tetradacene & - & - & 6.02 \(\pm\) 1.27 & 0.69 \(\pm\) 0.09 & ND & 16.59 \(\pm\) 4.93 & ND & ND \\
47.667 & Headacene & - & - & 3.33 \(\pm\) 1.06 & ND & ND & ND & ND & ND \\
48.419 & Pentradacene & 1515.22 & 1500 & 5.42 \(\pm\) 0.023 & 5.25 \(\pm\) 0.11 & 2.93 \(\pm\) 1.39 & 7.14 \(\pm\) 4.48 & 5.86 \(\pm\) 1.20 & 6.46 \(\pm\) 0.22 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._Circos was used to construct a circle graph to visualize the distribution of dominant species in each sample and among the different samples. The bacterial and fungal genera with the 20 highest abundances were obtained. Genera with a relative abundance higher than 4% were classified as dominant. There were five dominant bacterial genera (_Bacillus_, _Tetragonococcus_, _Salinivibrio_, _Halomonas_, and _Staphylococcus_) and four dominant fungal genera (_Aspergillus_, _Debaryomyces_, _Nigrospora_, and _Curvularis_), which were detected during the CSP fermentation process (Figure 3b). In CG0, _Tetragonococcus_ (83.72%) and _Staphylococcus_ (5.48%) were the dominant bacterial genera, and _Aspergillus_ (\(\geq\)99.9%) was the dominant bacterial genera, and _Aspergillus_ (\(\geq\)99.  
fungal genus. The relative abundances of _Tetragencoccus_, _Staphylococcus_, and _Aspergillus_ in CG1 and CG2 were 29.9-67.34%, 5.32-7.38%, and 99.9%, respectively. Some emerging bacterial genera, such as _Klebsiella_ (5.47%) and unclassified _Bacillus_ (5.06%), were also detected in these samples.