EFFECT OF MAIZE VARIETY AND BACTERIA STARTER CULTURE ON MAIZE FERMENTATION PROCESS

The effect of different maize variety and bacteria starter culture on maize fermentation process was evaluated. Eleven varieties of maize were subjected to fermentation both naturally and in the presence of bacteria starter culture (bactocell). One variety was further fermented with different bacteria starter cultures. The cultures used were; Pediococcus acidilactici (Bactocell), Lactobacilli amylophillus, L. reuteri, L. caesi and L. plantarum. The pH levels, amount of lactic acid produced and its effect on pathogenic E. coli were determined for all the fermented products. The results showed that there was a significant difference (p < 0.05) in the amount of lactic acid produced by the different varieties of maize. Furthermore, maize fermented with bactocell had a pH of 3.59 – 3.84 after 24 h and this was significantly lower than the naturally fermented maize (pH 4.53 – 4.83). The reduction in pH was attributed to the production of lactic acid which is a by-product of the fermentation process. L. plantarum fermented maize produced the highest amount of lactic acid (81.81mM) and also produced a higher inhibition in the growth of E. coli compared to the other bacteria starter cultures tested. The maize variety did not affect their fermentation process but influenced the amount of lactic acid produced. Furthermore, maize fermented with bacteria starter cultures were faster than the natural process and resulted in increased lactic acid production.