2 results match your criteria: "Jiangsu Institute of Industrial Biotechnology Co. Ltd.[Affiliation]"
Corrigendum to "Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation" [Food Res. Int. 197 (2024) 115172].
Food Res Int
February 2025
Nanjing Sheng Ming Yuan Health Technology Co. Ltd., Jiangsu Institute of Industrial Biotechnology Co. Ltd., Nanjing, Jiangsu 210061, China.
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation.
Food Res Int
December 2024
Nanjing Sheng Ming Yuan Health Technology Co. Ltd., Jiangsu Institute of Industrial Biotechnology Co. Ltd., Nanjing, Jiangsu 210061, China.
Article Synopsis
- Red yeast rice (RYR) is a traditional Chinese fermented food made by inoculating steamed rice with Monascus fungi, and this study explores its flavor and quality when mixed with lactic acid bacteria (LAB).
- The research identified 56 volatile organic compounds (VOCs) and 1287 non-volatile metabolites, finding that the addition of Lactiplantibacillus plantarum (LP) significantly improved the flavor profile compared to Limosilactobacillus fermentum (LF).
- The study suggests that LAB enhances amino acid metabolism and overall flavor quality in RYR, providing new insights for developing RYR products.