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Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal
Author(s) -
NANSON NANCY J.,
FIELDS MARION L
Publication year - 1982
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.1365-2621.1982.tb07670.x
Subject(s) - lactobacillus fermentum , bacillus subtilis , bacillus cereus , food science , meal , cereus , fermentation , corn meal , biology , pseudomonas , chemistry , bacteria , lactic acid , lactobacillus plantarum , genetics
Combined Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia used to ferment corn meal over 4 days at 37°C produced a significant increase (P < 0.02) in % RNV (relative nutritive value) of fermented corn meal (96.3%) when compared to nonfermented corn meal (82.2% RNV). Other combinations which caused a significant increase in % RNV for fermented corn meal were: P. maltophilia and B. subtilis (P < 0.04, 95.0% RNV), B. subtilis and B. cereus (P < 0.05, 94.4% RNV). Single microorganisms used to ferment corn meal did not cause significant increases in % RNV.