嗜热乳酸菌发酵液对玉米浸泡效果的影响

doi:10.3976/j.issn.1002-4026.2016.05.016

SHANDONG SCIENCE ›› 2016, Vol. 29 ›› Issue (5): 98-80.doi: 10.3976/j.issn.1002-4026.2016.05.016

• Biosensors • Previous Articles Next Articles

Impact of Thermophilic lactobacillus fermentation broth on corn steeping

LIU Qingai, MA Yaohong, YANG Junhui, MENG Qingjun, YANG Yan, MA Heng, SHI Jianguo

Shandong Provincial Key Laboratory of Biosensors, Biology Institute, Shandong Academy of Sciences, Jinan 250014, China

Received:2016-04-29 Online:2016-10-20 Published:2016-10-20

Abstract

Abstract:

We screened out high temperature (50℃)resistant Thermophilic lactobacillus strain from corn steep liquor, and drew its growth curve and acid yield curve. We then employed Thermophilic lactobacillus fermentation broth with 10% inoculation size to study the impact of Thermophilic lactobacillus on corn steeping. Results show that Thermophilic lactobacillus fermentation broth can effectively increase water absorption and starch yield of corn. Duration time of corn moisture saturation is reduced from 20 h to 10 h, and starch yield is increased from 59.22% to 63.23%.

Key words: Thermophilic lactobacillus, starch yield, corn steeping, water absorption rate of corn

CLC Number:

TS234⁺.1

LIU Qingai, MA Yaohong, YANG Junhui, MENG Qingjun, YANG Yan, MA Heng, SHI Jianguo. Impact of Thermophilic lactobacillus fermentation broth on corn steeping[J].SHANDONG SCIENCE, 2016, 29(5): 98-80.

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Impact of Thermophilic lactobacillus fermentation broth on corn steeping

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