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 this study, we analyzed the dynamic changes in organic acids and taste substances in rice-acid in various fermentation phases and different...