Abstract: We addressed property changes of corn flour fermented through Rhizopus oryzae and Lactobacillus by microorganism fermentation. Results indicate that the contents of starch and total sugar decrease after fermentation, but the contents of soluble glucose and reducing sugar respectively increase 18.6 and 16.5 times, and 5 and 4 times. Moistureholding capacity and solubility of fermented corn flour respectively increase 45.7% and 63.0%, and 2.6 and 2.5 times.Swelling index of glutenin increases 80% and 90%.The method improves ductility, transparency and absorbent of corn flour, which can significantly increase the chewiness and elasticity of corn flour.

Key words: Lactobacillus, corn flour, property, fermentation, Rhizopus oryzae