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FEASIBILITY OF HOME FERMENTATION TO IMPROVE THE AMINO ACID BALANCE OF CORN MEAL
Author(s) -
WANG YUHYUN DAVID,
FIELDS M. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15244.x
Subject(s) - fermentation , food science , corn meal , candida tropicalis , corn starch , meal , casein , chemistry , starch , biology , biochemistry , yeast
The relative nutritiive value (RNV) of corn meal, as determined by Tetrahymena pyiformis W method, was improved by fermenting corn meal with Saccharomyces cerevisiae and Candida tropicalis ATCC 1369. Fermentation of corn meal with Candida tropicalis ATCC 1369 without prior enzyme hydrolysis of the starch with corn malt and adjusting the pH one time appeared the most feasible method. Evaluation of the nutritive value of corn malt indicated that it had the same RNV as casein.