Integrated omic analysis of a new flavor yeast strain in fermented rice milk.

ABSTRACT: Plant-based milk contains high nutritional value with enriched vitamins, minerals, and essential amino acids. This study aimed to enhance the biochemical and biological properties of rice milk through yeast fermentation, using the novel fermenting strain Saccharomyces cerevisiae RSO4, which has superb fermenting ability for an innovative functional beverage. An integrated omics approach identified specific genes that exhibited genetic variants related to various cellular processes, including flavor and aroma production (ARO10, ADH1-5, and SFA1), whereas the proteomic profiles of RSO4 identified key enzymes whose expression was upregulated during fermentation of cooked rice, including the enzymes in glycogen branching (Glc3), glycolysis (Eno1, Pgk1, and Tdh1/2), stress response (Hsp26 and H

SUBMITTER: Sooklim C 

PROVIDER: S-EPMC11995695 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature