Rice Sour Soup: Traditional Craftsmanship, Microbial Flora and Future Development

Mengxuan Liu

doi:10.54097/fjd85b18

Authors

Mengxuan Liu

DOI:

https://doi.org/10.54097/fjd85b18

Keywords:

Rice sour soup; Process; Microbiota.

Abstract

As a traditional fermented food with strong ethnic characteristics in Southwest China, rice sour soup carries rich dietary culture and historical connotations. This article systematically reviews the current research status and development trajectory of rice sour soup. Firstly, it traces its historical lineage and cultural value stemming from the dietary practices of ethnic minorities, clarifying its position in the inheritance of regional dietary culture. Secondly, it analyzes the industrialization of traditional production techniques and modern processes. Furthermore, it summarizes the research progress on fermentation microbial communities, focusing on elucidating the dominant role of lactic acid bacteria as the core functional strain in the formation of product acidity and basic flavor, as well as the synergistic enhancement mechanism of auxiliary bacterial communities such as yeast and acetic acid bacteria. Finally, in response to the bottlenecks in the industrialization development of rice sour soup, it proposes internet-based marketing strategies. It aims to provide a comprehensive reference for the cultural inheritance, process optimization, strain application, and market promotion of rice vinegar soup, and promote the sustainable innovation and transformation of this traditional fermented food in the modern food industry.

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References

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