Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

Abstract

BACKGROUND Although traditional fermented noodles possess high eating quality, it is difficult to realize large‐scale industrialization as a result of the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum and Saccharomyces cerevisiae were applied in the preparation of fermented noodles. RESULTS The changes in the structural characteristics and aroma components of noodles after fermentation were investigated via scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), low‐field magenetic resonance imaging, electronic nose, and simultaneous distillation and extraction/gas chromatography‐mass spectrometry (GC‐MS) analysis. SEM images revealed that co‐fermentation of the L. plantarum and S. cerevisiae for 10–40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra analysis showed that the co‐fermentation increased significantly (P < 0.05) the proportion of α‐helices of noodles gluten protein, enhancing the orderliness of the molecular structure of protein. After fermentation for 10–40 min, the signal density of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. The results of multivariate statistical analysis demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds and inorganic sulfides. GC‐MS analysis indicated that the main volatile compounds detected were 2, 4‐di‐tert‐butylphenol, bis (2‐ethylhexyl) adipate, butyl acetate, dibutyl phthalate, dioctyl terephthalate, bis (2‐ethylhexyl) phthalate, pentanol and 2‐pentylfuran, etc. CONCLUSION Co‐fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. © 2022 Society of Chemical Industry.

Effect of fermentation methods on properties of dough and whole wheat bread

“…The lower pH and higher TTA values of the SODs could be attributed to the greater production of organic acids due to the presence of LABs and yeasts in SODs than in the other doughs 1 . LABs play a critical role in acidification and proteolysis 21 and synthesize lactic and acetic acids through heterofermentation and homofermentation of hexoses. Furthermore, Hayta and Hendek Ertop 22 demonstrated that a lower pH increased the enzymatic activity of protein hydrolases (in wheat or produced by LABs) during fermentation, raising the free amino acid content and further increasing the TTA values.…”

Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties

“…Xiong et al [ 1 ] concluded that machine-made hollow noodles produced from flour containing a higher protein content had a relatively shorter cooking time and better textural quality, and appropriate yeast addition and suitable noodle fermentation time helped to increase the porosity of hollow noodles. On the basis of using yeast as the starter culture, Ge et al [ 2 ] introduced Lactobacillus plantarum to ferment the noodles, which increased the pore structure of the noodles and shortened the cooking time. The porous structure formed by the fermentation not only gave the noodles a shorter cooking time, but also effectively reduced the hardness of the noodles after cooking.…”