Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles

This study involves a comprehensive examination of the influence of microbial composition on fruit sourdough and its impact on the quality and attributes of hollow noodles. We have considered microbial composition, acidification capacity, and the fermentation properties of fruit sourdoughs with an analysis of in vitro starch digestion and the identification of volatile compounds in hollow noodles. Colony counts were conducted for red grape sourdough (GSD) and pear sourdough (PSD), with average counts of lactic acid bacteria of 8.70 log CFU/g and 7.74 log CFU/g, and yeast counts of 8.34 log CFU/g and 6.22 log CFU/g, respectively. Microbial diversity analysis has revealed that Lactobacillus, Enterobacter, and Acetobacter were the dominant bacterial genera in GSD and PSD. Moreover, Saccharomyces was identified as the main fungal genus in GSD and PSD. A comparative analysis has established that GSD exhibited superior gas production (532.00 mL) and the maximum fermentation height (33.00 mm) when compared with PSD. Following fermentation, the hollow noodles made with pear sourdough showed an appreciable accumulation of 2-pentylfuran, hexyl acetate, and 3-methylbutanal, imparting a distinctive flavor. Moreover, the noodles exhibited greater chewiness and hardness values with a higher sensory score, and an overall improved nutritional function. The results generated in this study demonstrate the appreciable benefits of sourdough in the preparation of fermented noodles.