Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

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 t...

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Detalles Bibliográficos
Autores principales: Liu, Na, Qin, Likang, Miao, Song
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8176858/
https://www.ncbi.nlm.nih.gov/pubmed/34093453
http://dx.doi.org/10.3389/fmicb.2021.594631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8176858/
https://www.ncbi.nlm.nih.gov/pubmed/34093453
http://dx.doi.org/10.3389/fmicb.2021.594631

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