Natural fermentation as a means of improving the nutritional quality of corn (Zea mays Linnaeus) [study conducted in the Philippines]
1982
Siopongco, M.C.
A natural lactic acid fermentation occurred when water was mixed with finely ground corn (corn meal). Lactobacillus plantarum, Pedrococcus acidilactici, P. pentosaleous and Streptococcus faecalis were isolated from the fermenting samples. Viable coliforms disappeared as the pH dropped to the range of 3.4-4.1 after 2 days of fermentation. Toxicological tests using water extract from fermented corn samples gave negative results suggesting that no water-soluble toxins were produced by the fermenting microorganisms. Through fermentation, RNV of corn chips was increased by 13.49%, while trytophan and lysine levels were increased by 18.34% and 47.85%, respectively
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture