Nutritional improvement of corn meal by fermentation by Bacillus licheniformis and Enterobacter cloacae
1990
Fields, M.L. | Yoa, F.G.
Fermentation of corn meal by Bacillus lichiniformis strain 6 significantly (P less than 0.05) increased the percent relative nutritive value (%RNV). Both B. lichiniformis strain 6 and Enterobacter cloacae strain 18 significantly (P less than 0.05) increased the methionine and tryptophan content. Only E. cloacae increased the lysine content. Both bacteria increased total folacin significantly (P less than 0.05). A pH of 7-8, a temperature of 35 degrees C, and a fermentation time of 4-6 days resulted in higher yields of total folacin than other combinations of conditions. Mixed cultures of the two bacteria increased lysine, methionine, tryptophan, and total folacin (P less than 0.05) when compared to nonfermented corn meal.
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