Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

With screening of Lactobacillus fermentum M9 and Candida santamariae Y11 from a natural fermentation broth (Jinjian) for rice noodle production, this work concerns how fermentation with M9:Y11 suspensions of different volume ratios affects the texture and sensory features of rice noodles. The M9:Y11 strains regulated rice structures and thus the physicochemical features of rice noodles. In particular, 5:5 and 8:2 v/v M9:Y11 strains endowed rice...