Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains

Author:

Wang Aixia1,Xie Songfeng2,Xia Zengrun2,Wang Fengzhong1,Tong Litao1ORCID

Affiliation:

1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

2. Product Research and Development Center, Chinese Academy of Se-Enriched Industry, Ankang 725000, China

Abstract

Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and volatile component of FFRN were studied. The results indicated that the fermentation time could be shortened to 12 h when Limosilactobacillus fermentum, Lactoplantibacillus plantarum, and Lactococcus lactis were added, whereas it still required approximately 42 h after adding Saccharomyces cerevisiae. Only a steady bacterial composition was provided by adding Limosilactobacillus fermentum, Lactoplantibacillus plantarum, and Lactococcus lactis, and only a steady fungal composition was provided by adding Saccharomyces cerevisiae. Therefore, these microbial results indicated that the selected single strains cannot improve the safety of FFRN. However, the cooking loss was decreased from 3.11 ± 0.11 to 2.66 ± 0.13 and the hardness of FFRN was increased from 1186 ± 178 to 1980 ± 207 when it was fermented with single strains. Finally, a total of 42 volatile components were determined by Gas chromatography-ion Mobility Spectrometry and 8 aldehydes, 2 ketones, and 1 alcohol were added during the entire fermentation process. The main volatile components were different during fermentation depending on the added strain, and there was the greatest variety of volatiles in the group with added Saccharomyces cerevisiae.

Funder

Special R&D Program Project of Chinese Academy of Se-enriched Industry

National Natural Science Foundation of China

Special Fund for Agro-scientific Research in the Public Interest

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference33 articles.

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