STUDIES ON FERMENTATION OF CORN BEVERAGE BY LACTIC ACID BACTERIA
- VernacularTitle:玉米乳酸饮料发酵过程初探
- Author:
Min ZHENG
;
Ben-Hong YANG
;
- Publication Type:Journal Article
- Keywords:
Com, Lactic beverage, Fermentation, Actobacillus
- From:
Microbiology
1992;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
The processes of fermentation of corn powder by lactic acid bacteria was studied. The results indicated that, after 39 hours fermentation, the lactic acid content reached 2. 1g/100mL, and some nutrients as oligosc-chrides and amino acids were also produced. The result is of significance to the technological design of producing lactic acid beverage of corn.
