The present researches aimed to investigate the difference of metabolites and the microbial community diversity among batches of Cantonese soy sauce. These results indicated that a higher abundance of lactic acid bacteria, such as Weissella, Lactobacillus originated from koji, in the initial moromi inhibited functional microbes' propagating and metabolizing, wild fungi became dominant. Therefore, the contents of dominant metabolites, including non-volatiles and volatiles as well as their species identified were significantly different. The content of dominant volatiles (Odor Activity Value, OAV >1) were 47.81%, 58.36% and 58.13%, respectively in batch 1, batch 2 and batch 3. This volatiles included ethanol, 3-methyl-1-butanol, 1-octen-3-ol, phenethyl alcohol, acetic acid, 4-ethyl guaiacol. Compared with batch 1, the contents of acetic acid and Ala increased, while that of Glu and esters decreased significantly in the samples of the other two batches. Their flavor characteristics were different from the commercial samples’ based on the Orthogonal Partial Least Squares Discrimination Analysis (OPLS-DA) and Principal Component Analysis (PCA) results due to higher content of acetic acid. Meanwhile, the strength of enzymes expression related with dominant compounds was differentiated. These results were conducive to regulating the process so that improving the quality of soy sauce.

本研究旨在调查各批广东酱油中代谢物的差异和微生物群落多样性。这些结果表明，源自曲液的乳酸菌，如Weissella，乳酸菌的丰度更高。在最初的moromi抑制功能性微生物的繁殖和代谢过程中，野生真菌占主导地位。因此，主要代谢产物的含量，包括非挥发性物质和挥发性物质以及所鉴定的种类，均存在显着差异。在批次1，批次2和批次3中，主要挥发物的含量（气味活度值，OAV> 1）分别为47.81％，58.36％和58.13％。该挥发物包括乙醇，3-甲基-1-丁醇，1-辛烯-3-醇，苯乙醇，乙酸，4-乙基愈创木酚。与第一批相比，其他两批样品中乙酸和丙氨酸的含量增加，而谷氨酸和酯的含量显着下降。由于乙酸含量较高，它们的风味特征与基于正交偏最小二乘鉴别分析（OPLS-DA）和主成分分析（PCA）结果的商业样品有所不同。同时，区分了与主要化合物相关的酶表达的强度。这些结果有利于调节过程，从而提高酱油的质量。