Abstract: High-throughput sequencing technology and gas chromatography and mass spectrometry (GC-MS) were respectively used to analyze the microbial diversity and flavor components of fermented?stinky?tofu?brine at the beginning and end of fermentation. Further, the correlation between them was analyzed. The results indicated that the microbial community structure changed significantly at the genus level, especially for the genera Leuconostoc and Halanaerobium. In total, 45 and 27 volatile components were found to exist at the beginning and end of fermentation, respectively. Six volatile component were common to both. The offensive odorants sulfur-containing compounds and indole were detected exclusively at the end of fermentation. The correlation analysis indicated that Leuconostoc and Halanoerobium as the main sources of stinky odor were closely related to sulfur-containing compounds and indole. Lactobacillus, Tetragenococcus and Chishuiella were most correlated with esters, ketones, and alcohols, imparting the aroma to fermented stinky tofu.

Key words: fermented stinky tofu; flavor components; microflora structure; correlation