Title: Study on Stem Powder of Corn Fermented by Some Strains as Foodstuff
Abstract: [Objective] The research aimed to produce foodstuff with fermented stem powder of corn.[Method] Stem powder of corn was fermented to get foodstuff by using some strains and L16(45)orthogonal design. [Result] The fermentation time, stains ratio, pH value and ratio of C and N could effect the contents of quantity of true protein and crude fiber of fermentation products. The optimum fermentation conditions were pH value 6.0, ammonium sulfate 3.0%, inoculating quantity of Aspergillus niger V. Tiegh H6 4%, Trichoderma sp. M3 2%, yeast Y3 1%, Y2 1%, Y26 1%, fermentation time 60 h, respectively. Under these conditions, The fermentation products contained true protein 10.1% that was increased 6.0% compared with original content, crude fiber 30.2% that was decreased 6.9% compared with original content, proteinase 131 U/g, saccarogenic amylase 280 U/g. [Conclusion] It was a good way of using resource by producing foodstuff with fermented stem powder of corn.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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