Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles

To reveal how fermentation-derived metabolites influence rice noodle texture and bioactivity, this study compared single-strain (Lactobacillus rhamnosus MJLS028, Lactococcus lactis cremoris MJLR915, Saccharomyces cerevisiae MJSN096), mixed-strain, and natural fermentation; assessing physicochemical properties, texture, cooking qualities and metabolite profiles. Mixed-strain fermentation increased amylose content from 23.04 % to 27.53 %, significantly enhanced springiness and hardness, reduced cooking loss and breakage compared to unfermented noodles. Relative to other fermentations, it lowered peak viscosity, improved short-term recovery, increased short-range order (R₁₀₄₇/₁₀₂₂), and strengthened gel formation. Untargeted metabolomics identified 1964 metabolites, with amino acids, organic acids, and lipids as key differentials. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed starch and sucrose metabolism promoted amylose synthesis，while amino acid and sugar pathways increased functional components like gamma-aminobutyric acid (GABA) and suppressed bitter compounds. These findings advance fermented rice noodle quality enhancement, directly supporting SDG 3 (Good Health and Well-being) through improved nutrition and safety.