Abstract: To explore the bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, and Saccharomyces cerevisiae) fermentation on the influence of the dough rheological and porous noodle quality, the basic indexes of flour, dough pH value, moisture form and distribution and rheological fermentation characteristics, the expansion of porous noodles and radial section, mechanical characteristics, tensile characteristics, microstructure, sensory evaluation, and correlation were determined. The results showed that all three strains could reduce the pH value of dough, increase the volume of dough and improve the content of organic acid. Besides, it could also increase the swelling power of porous fine dried noodles, weaken the tensile force and rupture distance of noodles, improve the anti-bending capacity and viscoelasticity of noodles. In a comprehensive comparison, the formulated sample A of Meishan yeast, Lactobacillus plantarum and Lactobacillus casei was the most effective. The form of water present in sample A was mainly tightly bound water. It has better gas production and holding ability. In the fermentation of 60 min, the fracture resistance, flexibility, elasticity, taste, firmness, viscosity, surface state and hollowing out were good, and the uniform and close holes were formed. Multibacterial fermentation has improved the quality of porous noodles to some extent.