Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved its sensory hardness and typical fermented flavor （smell 4.0 points）. The FRN fermented by A. orientalis AO-21 had the lowest cooking loss （1.63%）, high texture hardness and chewability, relatively strong aftertaste, and obvious acidic odor （smell 3.7 points）. L. plantarum YI-Y2013 was similar to L. fermentum FR-21 in gelatinization index and textural viscosity, such as valley viscosity, disintegration value, final viscosity and retrogradation value （P＜0.05）, while the FRN fermented by L. plantarum YI-Y2013 had the highest extensibility （48.83±1.00）, and the smell was fragrant and pure （smell 4.6 points）. Conclusion: The controlled fermentation of three different strains can make FRN present different taste qualities, and rice noodles with different flavor qualities can be produced by using their fermentation characteristics.