Abstract: A dominant bacterial strain named S2219 was isolated from naturally fermented rice. This strain was identified as Lactococcus lactis based on its morphological, physiological and biochemical characteristics and 16S rDNA sequences. The protein, fat and starch contents, texture properties and sensory quality attributes of unfermented fresh rice noodles, naturally fermented fresh rice noodles and fresh rice noodles fermented by the strain S2219 were measured and compared. Our results indicated that the pure culture fermented rice noodles were lower in protein and fat but higher in amylose compared with the naturally fermented and unfermented samples. Moreover, the pure culture fermented rice noodles had significantly improved texture properties such as chewiness, springiness and resilience as well as a smoother taste than traditional fermented rice noodles. Accordingly, pure culture fermentation was the best choice for the production of fermented rice noodles.

Key words: Lactococcus lactis, isolation, rice noodles, protein, fat, starch, texture