Abstract
We have been engaged in the development of a novel fermented food from wheat flour “fermented instant Chinese noodl” using lactic acid bacterial fermentation. A few fermented foods from wheat flour using lactic acid bacterial fermentation are known. The only well known products are sourdough breads. Since the pH value of the noodle environment is alkaline with kansui (around 8.5), alkaline tolerance is required for the lactic acid bacteria to ferment noodle dough. The screening of the lactic acid bacterial strains suitable for the fermentation was conducted using 46 strains from 12 species (including subspecies)of lactobacilli isolated mostly from plant-materials. Positive results were obtained only with Lactobacillus (Lb.) pentosus and Lb. plantarum strains. The fermented instant Chinese noodle prepared by the bestselected strain, Lb. plantarum NRIC 0380, showed improved noodle texture with a light sour taste. The relationship between the food chemical characteristics of the noodle dough and physiological characteristics of lactobacilli are also discussed.
