Preservation of High-Moisture Corn by Microbial Fermentation
Rolando A Flores-Galarza1, Bonita A Glatz1, Carl J Bern1
1Department of Agricultural Engineering and Department of Food Technology, Iowa State University, Ames, Iowa 50011.
Journal of Food Protection
|April 5, 2019
Summary
Inoculating high-moisture corn with Lactobacillus plantarum or Propionibacterium shermanii prevented spoilage and lowered pH. P. shermanii reduced yeast, while L. plantarum accelerated early acid production.
Area of Science:
- Agricultural Science
- Microbiology
- Food Science
Background:
- High-moisture corn (27% moisture) is susceptible to spoilage.
- Microbial fermentation is a key process in preserving agricultural products.
Purpose of the Study:
- To evaluate the efficacy of Lactobacillus plantarum and Propionibacterium shermanii in preserving high-moisture corn.
- To assess the impact of carbon dioxide atmosphere on the fermentation process.
Main Methods:
- High-moisture corn samples were inoculated with L. plantarum and/or P. shermanii.
- Samples were stored in sealed containers or under carbon dioxide for 60 days at 26°C.
- Microbial growth, pH, and moisture content were monitored.
Main Results:
- Inoculated organisms grew, and final pH was significantly lower in inoculated samples.
- Mold growth was inhibited, and yeast populations were reduced by P. shermanii.
- L. plantarum accelerated early acid production; carbon dioxide had minimal impact on fermentation but slightly reduced moisture.
Conclusions:
- Lactobacillus plantarum and Propionibacterium shermanii are effective in controlling microbial spoilage in high-moisture corn.
- These bacterial inoculants show potential for improving the preservation of high-moisture grains.
- Carbon dioxide atmosphere did not significantly alter the fermentation dynamics but offered a slight benefit in moisture reduction.
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