Abstract
In this study, the effect of sourdough fermented with nisin producer Lactococcus lactis subsp. lactis CGMCC1.2030 on the shelf life and quality characteristics of fresh noodles fortified with it was investigated. The shelf life of fresh noodles with sourdough increased from 12 days to 22 days compare to the blank control during storage at 4 °C. Slight antimould activity was observed in sourdough fortified fresh noodles, and the brightened color of these noodles improved their appearance, which related to a decrease in the b* value of the noodle sheet from 12.35 to 8.47 over the storage period. Furthermore, the hardness and chewiness of sourdough-fortified fresh noodles decreased by 25.96% and 18.57%, respectively, which was lower than the 35.59% and 36.50% reduction observed in the blank control after the whole storage period. Confocal laser scanning microscopy (CLSM) analysis revealed less aggregated and more continuous gluten networks, which in combination with mitigated water migration might result in the delayed deterioration of texture quality of sourdough-fortified fresh noodles.
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