Mixed culture fermentations to improve nutritional value of corn meal
1988
One-step fermentation involving two microorganisms inoculated at the same time and two-step fermentations involving two inoculations of different microbes at different times were used to enrich corn meal. Starch in corn meal was first hydrolyzed by amylases of B. stearothermophilus, E. fibuligera or A. oryzae followed by the growth of C. utilis. The combination of E. fibuligera and C. utilis produced a significant (P less than 0.05) increase in lysine, methionine, tryptophan. The relative nutritive value (%), which reflected the amino acid balance, increased significantly (P less than 0.05) with this sequence of microorganisms. Niacin, riboflavin, and thiamin increased significantly (P less than 0.05) when mixed cultures of A. oryzae and E. fibuligera in combination with C. utilis were employed. When E. fibuligera alone was grown, no significant change was observed in thiamin content but significant increases occurred in niacin and riboflavin. A. oryzae by itself produced significant (P less than 0.05) changes in niacin, riboflavin and thiamin.
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