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Compared to natural fermentation (nitrite: 5.5 mg\/kg; amino acid nitrogen: 0.17 g\/100 g; lycopene: 63.73 \u00b5g\/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg\/kg), amino acid nitrogen (0.03 g\/100 g, 0.02 g\/100 g, and 0.05 g\/100 g), and lycopene (26.64, 32.45, and 51.89 \u00b5g\/mL). Total acid content (11.53 g\/kg) and lactic acid bacteria count (285.9 \u00b1 1.65 \u00d7 106 CFU\/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.<\/jats:p>","DOI":"10.3390\/foods12203753","type":"journal-article","created":{"date-parts":[[2023,10,12]],"date-time":"2023-10-12T07:28:44Z","timestamp":1697095724000},"page":"3753","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup"],"prefix":"10.3390","volume":"12","author":[{"given":"Na","family":"Liu","sequence":"first","affiliation":[{"name":"Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"},{"name":"Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuli","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Hu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Likang","family":"Qin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aiming","family":"Bao","sequence":"additional","affiliation":[{"name":"Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weijun","family":"Qin","sequence":"additional","affiliation":[{"name":"Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8385-3513","authenticated-orcid":false,"given":"Song","family":"Miao","sequence":"additional","affiliation":[{"name":"Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110933","DOI":"10.1016\/j.lwt.2021.110933","article-title":"Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup","volume":"142","author":"Li","year":"2021","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4266","DOI":"10.1002\/fsn3.2394","article-title":"Effects of Miao sour soup on hyperlipidemia in high-fat diet-induced obese rats via the AMPK signaling pathway","volume":"9","author":"Yang","year":"2021","journal-title":"Food Sci. 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