Effects of <i>Saccharomyces cerevisiae</i> and<i> Lactobacillus plantarum</i> Co-fermentation on the Storage Characteristics of Noodles

GE Zhenzhen; GAO Shanshan; WANG Weijing; XU Mingyue; ZHANG Peiqi; ZONG Wei

doi:10.13386/j.issn1002-0306.2021060229

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 158-164. > DOI: 10.13386/j.issn1002-0306.2021060229

GE Zhenzhen, GAO Shanshan, WANG Weijing, et al. Effects of Saccharomyces cerevisiae and Lactobacillus plantarum Co-fermentation on the Storage Characteristics of Noodles[J]. Science and Technology of Food Industry, 2022, 43(5): 158−164. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060229.

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Effects of Saccharomyces cerevisiae and Lactobacillus plantarum Co-fermentation on the Storage Characteristics of Noodles

GE Zhenzhen^{1, 2, 3,},
GAO Shanshan¹,
WANG Weijing¹,
XU Mingyue¹,
ZHANG Peiqi^{1, 2, 3},
ZONG Wei^{1, 2, 3, ,}

1.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
2.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
3.
Food Production and Safety Henan Collaborative Innovation Center, Zhengzhou 450001, China

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Received Date: June 28, 2021
Available Online: January 03, 2022

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Abstract

Abstract

To investigate the influence of S. cerevisiae and L. plantarum co-fermentation on the storage characteristics of noodles. Texture analyzer (TA), low field pulsed nuclear magnetic resonance (LF-NMR) and X-ray diffraction (XRD) were used to analyze the quality changes of noodles during storage at 4 ℃. The main research results were as follows: The breakage rate and pH of fermented noodles were lower than these of blank group, there was no significant difference in water absorption rate among different samples(P>0.05), titratable acid (TTA) value increased with fermentation time prolonging. At the same storage time, the hardness and chewiness of the fermented noodles was lower than that of blank group. The cohesiveness decreased with time and was lower than that of blank group after 10~15 days storage. The elasticity first increased and then decreased during the storage duration. Compared with the blank group, the relaxation time of strongly bound water showed a descending trend. After stored at low temperature, the proportion of strongly bound water decreased. The X-ray diffraction pattern illustrated that the relative crystallinity (RC) of the blank group noodles was 16.77% after low temperature storage for 15 days, and the RC value of noodles fermented for 60 min was 12.10%, which was significantly lower than the blank group (P<0.05), indicating that fermentation delayed the starch retrogradation, and moderate fermentation delayed the quality deterioration of noodles during low temperature storage by increasing the stability of water in the system and inhibiting the retrogradation of starch.
- fermentation,
- noodles,
- Saccharomyces cerevisiae,
- Lactobacillus plantarum,
- cooking characteristics,
- storage characteristics

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