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Natural Lactic Acid Fermentation of Corn Meal
Author(s) -
FIELDS M. L.,
HAMAD AHMED M.,
SMITH DUANE K.
Publication year - 1981
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.1365-2621.1981.tb15375.x
Subject(s) - pediococcus acidilactici , lactobacillus fermentum , fermentation , food science , lactic acid , chemistry , pediococcus , lactobacillus , corn meal , lactic acid fermentation , meal , bacteria , biology , lactobacillus plantarum , genetics
A natural lactic acid fermentation occurs when water is mixed with corn meal and incubated at 37°C. Lactobacillus fermentum, Lactobacillus cellobiosus and Pediococcus acidilactici were isolated; viable coliforms, yeast and molds disappeared from the fermentation by the second day. Lactics dominated during the 4 days of study of the fermentation. Eh decreased during the first 24‐hr period which corresponded to the time coliforms were present in the fermenting corn meal. The percent yield of dry solids was related to the amount of water present. With less water, higher levels of acid were present inhibiting the flora which prevented less breakdown of the substrate and hence higher yields were obtained.