Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a <i>Lacticaseibacillus paracasei</i> and <i>Kluyveromyces marxianus</i>.

Front Microbiol · 2021 · PMC8176858 · PMID 34093453

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closest p

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boldest claim

The sentences

extremely significantno p-value reported

paracasei , whereas the genes of cysteine and methionine metabolism ( P = 0.006) and lysine biosynthesis ( P = 0.004) showed the extremely significant difference in the group with mixed inoculation.

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