The Characteristics and the microorganisms of traditional fermented rice noodle

在越南和泰国，用非糯米制成的米纸是一种常见的食物。米纸在越南被称为Banh Da Nem，它经常被用来制作一种叫做Nem的传统菜肴，也就是越南春卷。水提米纸中氨基酸含量比熟米高2 ~ 3倍，说明在米纸加工过程中，蛋白质被微生物酶分解。在有机酸中，米纸中最常见的是乳酸，这表明乳酸菌参与了米纸的生产。许多革兰氏阳性细菌：星座链球菌。从大米中分离出酸毒链球菌、头炎葡萄球菌、弯曲乳杆菌、唾液乳杆菌和革兰氏阴性菌：阴沟肠杆菌、克雷伯氏菌、假单胞菌，以及野生型酵母。缅甸有几种传统的发酵食品，其生产过程高度依赖于天然存在于原料和环境中的微生物。缅甸有一种流行的传统发酵食品，叫做“发酵米粉”。我们检查了从缅甸三个地区收集的八种大米的特征，以确定为什么某些类型的大米在食用前直接煮熟，而其他类型的大米则被加工成发酵面条。蛋白质含量为6.35 ~ 8.13%，蓝值为0.289 ~ 0.472。糊化温度高、焓高的大米品种被磨成面粉，用于制面。DSC测得的糊化峰温度与12链长比例的相关系数为0.995。Kachin A的表观活化能最低，为4.51 kJ/mol， Nga Kyai次之，为5.61 kJ/mol。

Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem, i.e., Vietnamese spring rolls. The amino acid cpntent in the rice papers extracted with water was found to be 2 to 3 fold higherthan that in cooked rice, showing that the protein was resolved by microbial enzymes during the rice paper processing. Among organic acids, lactic acid is most common in rice papers, indicating that lactic bacteria is involved in the manufacturing. Many Gram-positive bacteria: Streptococcus constellatus. Streptococcus acidominimus, Staphylococcus capitis, Lactobacillus curvatus, Lactobacillus salivarius, and Gram-negative bacteria: Enterobacter cloacae, Klebsiella sp., Pseudomonas sp., along with wild type yeast were isolated from the milled-rice.Myanmar has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There is popular traditional fermented food in Myanmar called mohingar ( fermented rice noodles ).We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types of rice are cooked directly before eating, while other types are processed into fermented noodles. The protein content and blue value were in the range of 6.35-8.13 % and 0.289-0.472, respectively. The types of rice with a high gelatinization temperature and high enthalpy are milled into flour for noodle making. And there was a correlation coefficient of 0.995 between the gelatinization peak temperature by DSC and the proportion of 12 chain length. The apparent activation energy of Kachin A was the lowest at 4.51 kJ/mol, followed by 5.61 kJ/mol for Nga Kyai.