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Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus
Liu, Na Qin, Likang Miao, Song
Liu, Na
Qin, Likang
Miao, Song
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2021-5-21
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fmicb-12-594631.pdf
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Liu, N., Qin, L. and Miao, S. Regulatory mechanisms of L-lactic acid and taste substances in Chinese acid rice soup (rice-acid) fermented with a Lacticaseibacillus paracasei and Kluyveromyces marxianus. Frontiers in Microbiology, 2021, 12, p.594631. DOI: 10.3389/fmicb.2021.594631
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 Lacticaseibacillus paracasei. The experimental data provided the basis for exploring regulatory mechanisms of taste substance accumulation in rice-acid.