Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Huang, 2020, Whole processing and use of rice polishings, Innov. Food Sci. Emerg. Technol., 63, 102373, 10.1016/j.ifset.2020.102373

Sofi, 2020, In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour, LWT-Food Sci. Technol., 133, 110090, 10.1016/j.lwt.2020.110090

Yuan, 2010

Martinez, 2019, Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation, Front. Microbiol., 10, 1287, 10.3389/fmicb.2019.01287

Cappello, 2017, Linking wine lactic acid bacteria diversity with wine aroma and flavour, Int. J. Food Microbiol., 243, 16, 10.1016/j.ijfoodmicro.2016.11.025

Burattini, 2008, A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae, Vib Spectrosc., 47, 139, 10.1016/j.vibspec.2008.04.007

Yang, 2018, Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity, Food Res. Int., 108, 83, 10.1016/j.foodres.2018.03.036

Zhang, 2019, Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry, J. Sci. Food Agric., 99, 3957, 10.1002/jsfa.9621

Cao, 2017, Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology, Food Control, 78, 14, 10.1016/j.foodcont.2017.02.006

National Standardization Technical Committee of the National Committee. GB/T 5009.235-2016 Determination of amino acid nitrogen in food, China (2016). Available online: http://down.foodmate.net/standard/sort/3/49408.html.

Chen, 2015

Yang, 2020, Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs, LWT-Food Sci. Technol., 126, 109268, 10.1016/j.lwt.2020.109268

Tu, 2020, Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation, Food Sci. Hum. Wellness, 9, 192, 10.1016/j.fshw.2020.04.010

Tsouvaltzis, 2017, Inhibition of enzymatic browning of fresh-cut potato by immersion in citric acid is not solely due to pH reduction of the solution, J. Food Process. Pres., 41, e12829, 10.1111/jfpp.12829

Collar, 1993, Amino acid profiles of fermenting wheat sour doughs, J. Food Sci., 58, 1324, 10.1111/j.1365-2621.1993.tb06175.x

Lioe, 2005, Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids, J. Food Sci., 70, s401, 10.1111/j.1365-2621.2005.tb11483.x

Lu, 2019, Analytical study on the main nutritional and functional components of Kaili red sour soup, Food Res. Develop., 7, 29

Acena, 2011, Chemical characterization of commercial sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography− olfactometry, J. Agric. Food Chem., 59, 4062, 10.1021/jf104763u

Rode, 2016, Evaluation of the significance of the maillard browning reaction, caramelization, and flavor development in beef steaks, Meat Sci., 112, 152, 10.1016/j.meatsci.2015.08.114

Y.T. Sung, S.H. Sun, C.H.O. Sol, et al., U.S. Patent Application No. 15/549,103 (2018).

Zhao, 2018, Extracellular proteome analysis and flavor formation during soy sauce fermentation, Front. Microbiol., 9, 1872, 10.3389/fmicb.2018.01872

Zhang, 2019, Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars, Food Res. Int., 119, 398, 10.1016/j.foodres.2019.02.008

Chiş, 2020, Textural and sensory features changes of gluten free Muffins based on rice sourdough fermented with Lactobacillus spicheri DSM 15429, Foods, 9, 363, 10.3390/foods9030363

Udomsil, 2011, Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation, J. Agr. Food Chem., 59, 8401, 10.1021/jf201953v

Hwang, 2019, Improved antioxidant, anti-inflammatory, and anti-adipogenic properties of hydroponic ginseng fermented by Leuconostoc mesenteroides KCCM 12010P, Molecules, 24, 3359, 10.3390/molecules24183359

Liu, 2020, Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds, Food Res. Int., 137, 109672, 10.1016/j.foodres.2020.109672

Fekri, 2020, Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread, Food Chem., 306, 125620, 10.1016/j.foodchem.2019.125620

Carafa, 2019, Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386, Front. Microbiol., 10, 93, 10.3389/fmicb.2019.00093

Wu, 2017, High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter, Crit. Rev. Food Sci., 57, 3661, 10.1080/10408398.2016.1147418

Liu, 2020, Screening and application of lactic acid bacteria and yeasts with L-lactic acid-producing and antioxidant capacity in traditional fermented rice acid, Food Sci. Nutr., 10.1002/fsn3.1900

Ren, 2019, The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Sci. Rep., 9, 1, 10.1038/s41598-019-40337-8