Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation

Abstract

Red yeast rice (RYR) as a traditional fermented food produced by inoculation of the Monascus genus into steamed rice through solid-state fermentation, has been used intensively for thousands of years in China. Herein, we investigated the flavor profiles, metabolites and quality characteristics of RYR produced by mix fermentation with lactic acid bacteria (LAB) using the headspace solid phase microextraction gas chromatography–mass spectrometry (HS–SPME–GCMS) approach integrated with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC–MS). 56 volatile organic compounds (VOCs) and 1287 non-volatile metabolites were identified and classified into eight classes, the inoculation of Lactiplantibacillus plantarum (LP) and Limosilactobacillus fermentum (LF) increased VOCs and enhanced the flavor characteristics of RYR, with LP being the more significant. The KEGG pathway enrichment analysis revealed that most of the differential metabolites were enriched in amino acid metabolism when integrating volatile and non-volatile omics data, meanwhile, the addition of LAB promoted the metabolism of amino acid, alcohols, fatty acid and some flavonoids, in particular, amino acid metabolism was almost upregulated in the LP group. Therefore, this study highlights the tremendous potential of LAB in improving the flavor quality of RYR. This study provides novel insights into RYR fermentation processes and establishes a theoretical foundation for developing and applying new RYR products.