4/30/2023 0 Comments Free download cooking academy 4![]() Headspace-gas Chromatography-ion Mobility Spectrometry (HS-GC-IMS), a burgeoning and robust technique, possesses the advantages of both the well separation efficiency of GC and the high sensitivity of IMS. In addition to the food safety of the FFRN, flavor is also a crucial indicator for consumer acceptance, so it is necessary to characterize the microbiota succession and flavor changes in rice noodles during fermentation. Recently, the presence of pathogenic bacteria in each of the 10 FFRNs with spontaneous fermentation from our laboratory in southern China had been addressed in our previous study. In general, different microbes play their corresponding roles during each fermentation stage, which include initially multiplying via aerobic respiration, followed by various complex biochemical processes via anaerobic respiration to form a low pH environment, pleasant texture profiles, and desired flavor compounds. ![]() It has been well established that these starter cultures consist of different species and that they are positively conducive to the fermentation process by improving the safety and by optimizing organoleptic characteristics. ![]() In response to these problems, the usage of starter cultures has substituted natural fermentations to offer standardized properties of FFRN. Nevertheless, the metabolic activity of complex and diverse microorganisms in the environment and raw materials during natural fermentation always results in inconsistencies of texture and sensory properties among batches and even food safety risks. 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.įresh fermented rice noodles (FFRN) are usually fermented spontaneously in most factories since ancient times, which has been considered a conventional and essential process to enhance sensory properties and texture profiles. 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. 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. Therefore, these microbial results indicated that the selected single strains cannot improve the safety of FFRN. 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. 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. 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. ![]() Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). ![]()
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