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首页> 外文期刊>Food microbiology >Development of fermented instant Chinese noodle using Lactobacillus plant arum
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Development of fermented instant Chinese noodle using Lactobacillus plant arum

机译：用乳酸杆菌属植物阿鲁姆氏菌研制发酵方便面

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A new-type of instant Chinese noodle was developed with the application of lactic acid fermentation by lactobacilli. Since the pH value of the noodle sheets is alkaline with kansui (around 8.5), alkaline tolerance is required for the lactobacilli to ferment noodle sheets. The screening of the lactobacilli strains suitable for the fermentation was conducted using 46 strains from 12 species (including subspecies) of lactobacilli. Several strains of Lactobacillus pentosus and Lactobacillus plantarum were found to be fermenters. Among these, L. plantarum NRIC 0380, that showed the highest fermentation rate and favorable modification of noodle, was selected as the best strain, and was employed for the pilot scale manufacture of instant Chinese noodle. During fermentation, L. plantarum NRIC 0380 produced lactic acid to about 11 g/kg noodle sheet after 24 h with a concomitant pH decrease from an initial of about 7.9 down to 3.9. Sensory test after rehydration with boiled water revealed that the fermented instant Chinese noodle sheets at pH 7.5 had increased hardness, elasticity and light sour taste.
机译：通过乳酸菌的乳酸发酵，开发了一种新型的方便面。由于面条的pH值在甘蔗中呈碱性（约8.5），所以乳酸菌发酵面条需要碱性。使用来自12种（包括亚种）乳杆菌的46种菌株进行适合发酵的乳杆菌菌株的筛选。发现几种戊糖乳杆菌和植物乳杆菌菌株是发酵罐。其中，表现出最高发酵速率和对面条的良好修饰的植物乳杆菌NRIC 0380被选为最佳菌株，并被用于中式方便面的中试规模生产。在发酵过程中，植物乳杆菌NRIC 0380在24小时后产生的乳酸量约为11 g / kg面片，同时pH值也从最初的约7.9降低至3.9。用开水复水后的感官测试表明，pH 7.5的速溶中国方便面片的硬度，弹性和酸味增加。

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