Preservation of High-Moisture Corn by Microbial Fermentation
- 1 May 1985
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 48 (5) , 407-412
- https://doi.org/10.4315/0362-028x-48.5.407
Abstract
High-moisture corn samples (27% moisture) were inoculated with Lactobacillus plantarum and/or Propionibacterium shermanii and stored in sealed containers or under carbon dioxide atmosphere for 60 d at 26°C. Growth of the inoculated organisms was observed in the corn, and the final pH of inoculated samples was significantly lower than the final pH of uninoculated samples. Mold growth was prevented in all samples, and the initial yeast population was drastically reduced in those samples inoculated with P. shermanii. Inoculation with L. plantarum accelerated acid production in the early stages of the fermentation. Flushing with carbon dioxide did not alter the fermentation but resulted in a slightly lower final moisture content.This publication has 1 reference indexed in Scilit:
- The effect of inoculation withLactobacillus plantarum and addition of glucose at ensiling on the quality of aerated silagesJournal of the Science of Food and Agriculture, 1975