Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures. (June 2022)

• Record Type: Journal Article
• Authors: Wang, Aixia; Xiao, Tianzhen; Xi, Huihan; Qin, Wanyu; He, Yue; Nie, Mengzi; Chen, Zhiying; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li-Tao
• Is Part Of: Food research international. Volume 156(2022)
• Publication Date: 2022-06
• Subjects: Rice noodle -- Volatile compounds -- Microbial compositions -- Starter culture; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111184
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Fermentation time was shortened after adding starter cultures. Starter cultures improve the cooking and texture qualities of rice noodle. Microbial composition was controllable fermented with starter cultures. Volatile compounds of fresh fermented rice noodles were richer after fermentation. Abstract: To shorten the fermentation time and reduce the heterozygous bacteria contamination during fresh fermented rice noodles (FFRNs) fermentation, four starter cultures that consist of Limosilactobacillus fermentum, Lactoplantibacillus plantarum and Saccharomyces cerevisiae were used to produce FFRN. The cooking qualities and texture profiles of FFRNs, the dynamics of microbial diversities and volatile compounds at different fermentation stages were explored. Results showed that the fermentation time of the adding starter culture groups required 12 h, while that the natural fermentation (NF) group required 36 h. Significant differences were observed in the texture profiles and cooking qualities of these five groups FFRNs (P ＜ 0.05). In addition, compared with NF group, the microbial diversity of four adding starter culture groups was significantly lower, which meant that the edible safety of FFRNs could be enhanced. Meanwhile, a total of 115 volatile compounds were detected by Gas chromatography-ion Mobility Spectrometry and Gas chromatography-mass spectrometry, the aldehydes, alcohols, acids and esters were increased while aldehydes were decreased in FFRNs during fermentation. Among these, the relative odor activity value of 50 volatile compounds was greater than 0.1, contributing unique flavors to FFRNs. Notably, the flavor of Lactoplantibacillus plantarum + Saccharomyces cerevisiae (L.p + S.c) and Lactoplantibacillus plantarum + Limosilactobacillus fermentum + Saccharomyces cerevisiae (L.pf + S.c) groups was richer than that of other groups.