Review paper
Changes Occurring in Spontaneous Maize Fermentation: An Overview
Abstract
Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final...
Paper Details
Title
Changes Occurring in Spontaneous Maize Fermentation: An Overview
Published Date
Mar 23, 2020
Journal
Volume
6
Issue
1
Pages
36 - 36
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