Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles

This study was undertaken in order to explore the effects of mixed culture fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality, texture characteristics, storage characteristics and flavor quality of wet noodles. Wet noodles were prepared by inoculating dough with S. cerevisiae and/or L. plantarum isolated from old dough. The sensory score of mixed culture fermented noodles was higher than that of single strain fermentation. S. cerevisiae fermentation improved the hardness and elasticity of wet noodles, both single and mixed strain fermentations effectively increased the protein content of noodles, and the protein content of mixed culture fermented noodles was (7.82 ± 0.36)%. After sterilization at 120 ℃, the sensory score and texture quality of noodles fermented with S. cerevisiae alone and in combination with L. plantarum increased, the enthalpy change (ΔH) for aging decreased in the single and mixed strain fermentation groups compared with the control group during storage, and the L* value (brightness) of the L. plantarum and mixed strain fermentation groups was greater than that of the control group. A total of 40, 48, 49 and 53 aroma components were detected in the control, L. plantarum, S. cerevisiae, and mixed strain fermentation groups, respectively. Aldehydes, esters and acids were identified as the major flavor substances of wet noodles. The relative contents of these three substances in the fermentation groups increased significantly, indicating that mixed strain fermentation can promote the production of flavor substances. Furthermore, principal component analysis of the aroma composition data showed a clear separation of the four groups.