Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles.
J Sci Food Agric
; 102(11): 4697-4706, 2022 Aug 30.
Article
em En
| MEDLINE
| ID: mdl-35191031
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.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Lactobacillus plantarum
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article