STUDIES ON FERMENTATION OF CORN BEVERAGE BY LACTIC ACID BACTERIA
玉米乳酸饮料发酵过程初探

The processes of fermentation of corn powder by lactic acid bacteria was studied. The results indicated that, after 39 hours fermentation, the lactic acid content reached 2. 1g/100mL, and some nutrients as oligosc-chrides and amino acids were also produced. The result is of significance to the technological design of producing lactic acid beverage of corn.