Flavor Analysis and Strain Exploitation of Fermented Rice Noodles
Abstract
Fermented rice noodles is popular for its unique flavor, but the study on flavor is lacking, especially the screening of corresponding strains. For the first time, the relationship of microorganism and flavor was unveiled, based on the research of a typical fermented rice noodles from Guilin in China. Flavors were dissected by HPLC-MS, GC-MS, GC-MS-O (Gas chromatography-mass and spectrometry-olfactometry) analyses, while microbial community was investigated by amplicon sequencing and metagenomics, afterwards microorganisms and flavors were connected via correlation analysis and function annotation, hen strains could be explored based on the analyses. Ethanol, 1-butanol,3-methyl-, 2-butanone, 3-hydroxy-, acetic acid and phenylethanol were discovered to be key flavors, biogenic amines were not abundant enough to have bad effect on flavor, but putrescine, tyramine and histamine produced in fermentation needed supervision for safety. Analysis indicated that fermentation was dominated by lactic acid bacteria. Further analysis revealed that Lactobacillus, Acetobacter and Lactococcus were primary creators for these key flavors. In particular, Lactobacillus showed great potential in flavor forming. Additionally, later experiment suggested that samples fermented by L. fermentum and L. plantarum (both belong to Lactobacillus) possessed great flavors, when L. fermentum also showed the ability to inhibit mold and reduce biogenic amine content.
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DOI: https://doi.org/10.18686/fsr.v2i1.1318
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