Changes of Main Microflora in Changde Fresh Wet Rice Noodles
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To explore the changes of microflora in the natural fermentation process of Changde fresh wet rice noodles, the main microbial species, variation and pathogen threats were studied. The results showed that the lactobacillus and yeast were dominant bacteria during the natural fermentation. The pH of fermentation broth was decreased from 6.21 to 3.69 after 8~12 h fermentation, and then increased slightly to 4.20 at the ends of fermentation. Compared with unfermented rice, the contents of proteins, crude fat and ash in fermented rice were significantly decreased by 24.92%, 31.01%, and 81.37%, respectively. The starch content had no obvious change. The injection of Bacillus cereus presented less effect to pH of the fermentation broth. The risk of Bacillus cereus at 103cfu/g level in fermentation broth was controllable for its number was gradually reduced with fermentation forward. However, when it reached 104 cfu/g, Changde fresh wet rice noodles had a security risk, although its number was decreased after fermentation.
