Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing，Ministry of Agriculture, Beijing 100193, China.
Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing，Ministry of Agriculture, Beijing 100193, China.
Food Res Int. 2019 Dec;126:108612. doi: 10.1016/j.foodres.2019.108612. Epub 2019 Aug 12.
To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The changes in the pH value and microbial community diversity of the rice slurries, the physicochemical properties of the rice flours, and the texture, cooking qualities, sensory qualities and volatile components of the rice noodles prepared with different fermentative methods were investigated. The results showed that the pure bacterial fermentation required 18 h to reach a stable pH value, while the natural fermentation required 54 h. In addition, compared with naturally fermented rice slurry, the bacterial community diversity of the pure bacterial fermented rice slurry was significantly lower, while the fungal community diversity did not differ significantly. Significant differences were observed in the content of the damaged starch, amylose and protein between semidry milled pure bacterial fermented (SP) and wet milled naturally fermented (WN) rice flours (P < .05), while these differences had no significant effect on the texture and cooking qualities of the SP and WN rice noodles (P > .05). In addition, the types of volatile components of the SP noodles were significantly lower than those of other noodles, while the primary volatile component categories of the SP noodles were consistent with that of the WN noodles, and they had a similar flavoring substance.
为了缩短发酵时间并减少在发酵米面条过程中杂合细菌的污染，采用纯细菌发酵结合半干法磨粉来生产发酵米面条。研究了不同发酵方法对米浆 pH 值和微生物群落多样性、米粉理化特性、以及制备的米面条的质构、蒸煮品质、感官品质和挥发性成分的影响。结果表明，纯细菌发酵需要 18 小时才能达到稳定的 pH 值，而自然发酵则需要 54 小时。此外，与自然发酵的米浆相比，纯细菌发酵的米浆的细菌群落多样性显著降低，而真菌群落多样性没有显著差异。半干法磨粉的纯细菌发酵（SP）和湿法磨粉的自然发酵（WN）米粉的损伤淀粉、直链淀粉和蛋白质含量存在显著差异（P<0.05），但这些差异对 SP 和 WN 米面条的质构和蒸煮品质没有显著影响（P>0.05）。此外，SP 面条的挥发性成分类型明显低于其他面条，而 SP 面条的主要挥发性成分类别与 WN 面条一致，且具有相似的风味物质。
