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Cereals and bread from China
In China, raw milled indica rice is soaked in water and left to ferment naturally, then made into a dough and pressed into noodles. Lactic bacteria and yeasts sour the soak water and strip protein and fat from the starch, which improves the texture of the noodle; Guiyang sour rice noodles taste slightly sour.
| Raw milled indica rice | [lu2003jircas][lu2008b] |
| Water | One laboratory version mixes rice flour and water 1 to 1[li2025] |
| No starter in the traditional process | Natural fermentation; in Guiyang it uses microorganisms present in the rice and the surrounding environment[lu2003jircas][li2025] |
| Starter | spontaneous |
Total time across the recorded steps: 27 h – 36 h
What changes: The rice is washed clean with water
The raw milled rice grains are cleaned with water before soaking. Output: clean rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In China, raw milled indica rice is soaked in water and left to ferment naturally, then made into a dough and pressed into noodles. Lactic bacteria and yeasts sour the soak water and strip protein and fat from the starch, which improves the texture of the noodle; Guiyang sour rice noodles taste slightly sour. Made in 4 steps over 27 h – 36 h. The longest step, soak the rice and let it ferment, takes 27–36 h (JIRCAS research highlight 2003) and runs at 35–37 °C (JIRCAS research highlight 2003). Lactiplantibacillus plantarum (Lactobacillus plantarum), the predominant lactic bacterium in factory fermentation water and Saccharomyces cerevisiae, the predominant yeast do most of the fermenting.
| Main step | 27–36 hReported[lu2003jircas][li2025] | Soak the rice and let it ferment |
|---|---|---|
| Temperature | 35–37 °CReported[lu2003jircas][li2025] | Soak the rice and let it ferment |
| Acidity | pH 4Measured[lu2003jircas] | Soak the rice and let it ferment |
These noodles ferment the raw rice grain before milling, so lactic acid and microbial enzymes remove protein and fat and change the texture. Rice noodles milled from unfermented rice lack this step.
Wet rice noodles were among the foods linked with bongkrekic acid poisoning in China, a toxin made by Burkholderia gladioli pv. cocovenenans. This poison can kill. From 2010 to 2020, rice noodle products caused 5 of 19 reported outbreaks of it there, and across all 19 outbreaks 29.5 % of the people poisoned died. Those noodles were commercial or restaurant foods. The report does not say they were fermented, and one study it cites was of a non-fermented noodle. The report ties 9 other outbreaks, with 33 deaths, to homemade corn products soaked and fermented naturally, and says mass-produced fermented cereal products have not been found to cause poisoning. Food with this toxin can look, smell and taste normal, the toxin is heat-stable, no reliable commercial screening test exists, and treatment is only supportive. So cooking the noodles or checking them by eye does not protect you. Natural fermentation is open to stray bacteria; a study of Guiyang sour noodles found many clostridia in natural fermentation. This page records a factory process, not a home recipe.
Hazards the sources name: Burkholderia gladioli pathovar cocovenenans, which makes the toxin bongkrekic acid; wet rice noodles were among the foods linked with bongkrekic acid poisoning in China (the report does not say they were fermented).
Every number is labelled with how it is known. How this atlas is made
Natural fermentation of indica rice is a traditional method of making rice noodles in China, used in small, labour-intensive factories where quality depends heavily on the workers' skill.
