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Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains formasa production.

Abstract：

:Microorganisms associated with fermentation ofmasa wereLactobacillus plantarum, Pediococcus acidilactici, Lactobacillus fermentum andSaccharomyces cerevisiae. During the fermentation of maize grains, the temperature and moisture increased and the pH decreased. Most amino acids decreased in concentration during fermentation, with glutamic acid being the most abundant amino acid, but he protein content of the 'masa' increased during fermentation. The bacteria played the major role in the fermentation.

journal_name

World J Microbiol Biotechnol

journal_title

World journal of microbiology & biotechnology

authors

Oyeyiola GP

doi

10.1007/BF01200938

subject

Has Abstract

pub_date

1990-06-01 00:00:00

pages

171-7

issue

2

eissn

0959-3993

issn

1573-0972

journal_volume

6

pub_type

杂志文章

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