National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31701637, 31771996]; Fundamental Research Funds for the Central UniversitiesFundamental Research Funds for the Central Universities [2662016QD008]; Hubei Provincial Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [2016CFB142]; Hubei Provincial Grain Science & Technology Innovation Project in 2017
机构署名：
本校为其他机构
院系归属：
食品科学与工程学院
摘要：
With screening of Lactobacillus fermentum M9 and Candida santamanae Yll 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 noodles with better texture and sensory performance than did Jinjian. The underlying mechanism regarding evolutions in rice noodle properties was discus...
