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Influence of Lactobacillus/Candida Fermentation on the Starch Structure of Rice and the Related Noodle Features

Influence of Lactobacillus/Candida Fermentation on the Starch Structure of Rice and the Related Noodle Features

Nannan Li, Binjia Zhang, Siming Zhao, Meng Niu, Caihua Jia, Qilin Huang, Yejia Liu, Qinlu Lin

Int J Biol Macromol. 2019 Jan;121:882-888.

PMID: 30342129

Abstract:

With screening of Lactobacillus fermentum M9 and Candida santamariae Y11 from a natural fermentation broth (Jinjian) for rice noodle production, this work concerns how fermentation with M9:Y11 suspensions of different volume ratios affects the texture and sensory features of rice noodles. The M9:Y11 strains regulated rice structures and thus the physicochemical features of rice noodles. In particular, 5:5 and 8:2 v/v M9:Y11 strains endowed rice noodles with better texture and sensory performance than did Jinjian. The underlying mechanism regarding evolutions in rice noodle properties was discussed from a rice structural view. Specifically, the fermentation disrupted rice ordered structures (e.g., starch crystallites) and broke starch granules, which was preferable for the swelling and molecule leaching of rice noodle matrixes with enhanced molecule interactions. Such noodle matrixes were robust to resist imposed force, thus exhibiting increased hardness, chewiness and mouthfeel. More interestingly, the 5:5 and 8:2 v/v M9:Y11 strains less prominently altered starch granule integrity, contributing to increasing hardness, chewiness and mouthfeel of rice noodles associated with robustness of swollen granule shell within rice gel matrixes. These two ratios of M9:Y11 strains also improved the color, aroma and taste for rice noodles.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP1086639599	Y11		1086639-59-9	Price

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