Screening Of Lactic Acid Bacteria From Naturally Fermented Waxy Corn And The Effect Of Fermentation On Waxy Corn

The glutinous maize(Waxy corn)is a new type of genetic mutation from common maize and then by artificial breeding.In China,the main producing areas are Jilin,Jiangsu,Zhejiang and Shandong.The fresh waxy corn is rich in nutrients,including protein content of 10.6%,starch content 65% ~75%,fat content 4% ~5.5%,reducing sugar content to 1.6%.Because its molecular weight is more than 10 times smaller than that of common corn,the edible digestibility is higher than 20%,and it contains a variety of vitamins.At present,waxy corn has become one of the important raw materials for processing wine,waxy corn starch and making fermented food.Lactic acid bacteria(Lactic acid bacteria)is a group of bacteria that can produce lots of lactic acid by nutrients in the process of carbohydrate fermentation.It has been divided into at least 23 genera and widely distributed in bacterial taxonomy.The fermented products have the physiological functions of improving digestibility,eliminating free radicals,regulating immune function and preventing cancer.They are widely applied in food industry,fermented products,light industry,and have irreplaceable effects on human beings and livestock.In the process of bacterial diversity.The purpose of this experiment is to study the natural fermentation,isolation and screening of lactic acid bacteria advantage,compound fermentation of waxy corn on lactic acid bacteria screened,fermentation cycle by studying the relationship between the gelatinization properties and texture change characteristics,the water holding capacity of the natural fermentation and the fermentation of lactic acid bacteria,the results are as follows:1.The MiSeq technique was used to find that Lactobacillus is the dominant genus in the natural fermented liquid.2.It is based on the advantages of natural fermentation process of waxy maize isolates were screened by plate dilution screening produces acid ability the fastest,the best breeding strains of physicochemical and biochemical identification by sequencing after NCBI than strain FL-0616 was identified as Lactobacillus fermentation,Lactobacillus plantarum FL-0614.3.According to the regression model equation of regression coefficient in absolute value,the influencing factors of the peak viscosity of the inoculation volume,inoculation ratio,fermentation time,fermentation temperature,through single factor experiment and response surface design to obtain the optimal conditions: the inoculation amount was 5.8 %,the proportion of 1:1,mixed bacteria fermentation time 48 h the fermentation temperature of 37 DEGC,the peak viscosity of waxy corn reached 3900.88 CP,the peak viscosity is not fermented glutinous corn increased by 2408 cp.The research and development of the compound lactic acid bacteria fermenting agent provide the theoretical basis for the popularization of waxy corn and waxy food made of waxy corn as raw material.The size of microstructure destruction of waxy corn was lactic acid bacteria > Natural Fermentation > unfermented.4.Water retention effect of compound fermentation of glutinous maize showed steady trend of first increasing and then,in sixth d water reached 2.25 mL/g,12 ~14 d has been close to the level of natural fermentation,waxy corn composite fermentation in the fermentation of 6 d,pH rapidly from 6.17 down to about 3.98,then gradually a smooth,waxy corn hardness decreased gradually when fermented to 14 d hardness decreased to 4928.518 g,the hardness decreased by 912.022 g.The composite fermentation will reduce the hardness of 875.868 g in 5 d,reduced to 4964.672 g,the fermentation of waxy corn composite bacteria modified texture properties compared to natural fermentation with shorter time,can achieve the natural fermentation modification under the standard around 5 d,and in accordance with the food safety in the fermentation waxy corn composite bacteria capable of natural fermentation effect of 12 ~14 d in 5~6 d reached,composite fermentation can sense to improve the quality of sticky,the production and the fermentation time is greatly shortened and the production cost is reduced,to find the theoretical basis for scientific goo standardized development.