ArticleFrontiers in microbiology2021
Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 19 citations in OpenAlex.
- Multidimensional characterization of red sour soup with different substrates: integrating sensory, physicochemical, bioactive, and safety attributes.Food chemistry: X · 2026Article
- Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress.Foods (Basel, Switzerland) · 2025Article
- The Microbial Diversity and Flavor Metabolism Regulation ofFoods (Basel, Switzerland) · 2024Article
- Lactate-mediated medium-chain fatty acid production from expired dairy and beverage waste.Environmental science and ecotechnology · 2024Article
- Illuminating the Genomic Landscape ofMicroorganisms · 2023Article
- Article
- The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.Foods (Basel, Switzerland) · 2022Article
- Genomic Insight IntoFrontiers in microbiology · 2022Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
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Abstract
Rice-acid has abundant taste substances and health protection function due to the various bioactive compounds it contains, including organic acids. L-lactic acid is the most abundant organic acid in rice-acid, but the regulatory mechanisms of L-lactic acid accumulation in rice-acid are obscure. In this study, we analyzed the dynamic changes in organic acids and taste substances in rice-acid in various fermentation phases and different inoculation methods. We identified the key genes involved in taste substance biosynthesis by RNA-Seq analysis and compared the data of four experimental groups. We found that the interaction of the differences in key functional genes (L-lactate dehydrogenase and D-lactate dehydrogenase) and key metabolism pathways (glycolysis, pyruvate metabolism, TCA cycle, amino acid biosynthesis, and metabolism) might interpret the accumulation of L-lactic acid, other organic acids, and taste substances in rice-acid fermented with
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