The soy sauce produced by Cantonese fermentation has a unique flavor, among which brine fermentation plays an important role. In this fermentation process, 61 volatile compounds, including 19 esters, 10 aldehydes, 9 alcohols, 5 phenols, and 18 others, were identified by headspace solid-phase microextraction–gas chromatography–mass spectrometry. Seventeen kinds of free amino acids were detected by high-performance liquid chromatography. Results showed that Touyou, which comprised 1.5 g/100g total nitrogen, 1.0 g/100mL amino acid nitrogen, 3.66 g/100g reducing sugar, 1.44 g/100mL total acid, 17.04 g/100mL salt content, and 27.3% umami free amino acids, had excellent quality. High-throughput sequencing was used to identify microorganisms. The top 3 of bacteria were Weissella, Staphylococcus, and Lactobacillus, and the top 3 fungi were Aspergillus, Zygosaccharomyces, and Candida. The co-occurrence network analysis of microorganisms showed that the top-ranked microorganisms were Plectosphaerella, Aureobasidium, unidentified_Mortierellales_sp, Glutinomyces, Faecalibacterium, and Cladophialophora. Then, eight microorganisms (VIP_[pred] > 1) were obtained by two-way orthogonal partial least squares model, namely, Staphylococcus, Candida, Weissella, Aspergillus, Zygosaccharomyces, Lactobacillus, Monilinia, and Clavispora. Correlation analysis showed that these microorganisms were strongly related to flavor metabolites. This study explored the dynamics of traditional Cantonese fermentation, which has positive implications for optimizing this traditional fermentation process.

广式发酵生产的酱油风味独特，其中卤水发酵发挥了重要作用。在该发酵过程中，通过顶空固相微萃取-气相色谱-质谱法鉴定出 61 种挥发性化合物，包括 19 种酯类、10 种醛类、9 种醇类、5 种酚类和 18 种其他化合物。高效液相色谱法检测出17种游离氨基酸。结果表明，头油含有1.5 g/100g总氮、1.0 g/100mL氨基酸氮、3.66 g/100g还原糖、1.44 g/100mL总酸、17.04 g/100mL盐分、27.3%鲜味氨基酸。 , 具有优良的品质。高通量测序用于鉴定微生物。前 3 名的细菌是Weissella ,葡萄球菌属、乳酸菌属，排名前3位的真菌为曲霉属、接合酵母属和念珠菌属。微生物的共现网络分析表明，排名靠前的微生物是Plectosphaerella、Aureobasidium、unidentified_Mortierellales_sp、Glutinomyces、Faecalibacterium和Cladophialophora。然后，通过双向正交偏最小二乘模型得到8种微生物（VIP _{[pred] > 1），即}葡萄球菌、念珠菌、魏斯氏菌,曲霉,接合酵母菌,乳酸杆菌,念珠菌属和棒孢属。相关分析表明，这些微生物与风味代谢物密切相关。本研究探讨了传统粤式发酵的动力学，这对优化这一传统发酵过程具有积极意义。