Effects of mixed strains of rhizopus oryzae and lactobacillus on corn meal fermentation

Abstract

As long as they are provided in appropriate proportions, probiotics can be beneficial to the host. These bacteria are increasingly used in food to balance intestinal microbiota and relieve gastrointestinal disorders. However after traveling through the gastrointestinal (GI) tract, surviving probiotic bacteria comprise 10 to 30 % of this population. It is a probiotic bacterium found in many probiotic foods. As a result of its inability to hydrolyze proteins and macromolecule carbs, L. acidophilus grows poorly in cereal products. The goal of the present investigation was a synbiotic beverage made from corn mash and Rhizopus oryzae-fermented corn mash. Starting culture concentration is one such element. Milk powder and Corn mash that had been fermented with Rhizopus oryzae were both researched in depth. Fermented cornflour with R. oryzae had just enough nutrients to support L. acidophilus' survival, but not its development. The proliferation of Lactobacillus acidophilus was not improved by adding sugar (1 or 2 %, w/v). However, once milk powder (1 % or 2 %, w/v) was put in, L. acidophilus developed rapidly. After 10 hours of fermentation using 5.5 % Rhizopus oryzae -fermented corn mash and 2 % Cell counts for skim milk powder were about. 9.0 log CFU/mL. During fermentation, the content of -glucans (approximately 781 mg/L) did not change considerably.

A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

“…Fermentation with lactic acid bacteria has increased corn's vitamin B12, folacin, riboflavin, and pantothenic acid natural folic acid concentrations (Levit et al., 2021 ). Consequently, maize's nutritional value and shelf life are enhanced due to fermentation (Abdul‐Abbas et al., 2022 ; Kim et al., 2021 ). The majority of research has highlighted variations in B‐group vitamins during the natural fermentation of grains and grain–legume mixtures, influenced by factors such as the nature of the raw materials, the type and concentration of microflora, temperature, the duration of the fermentation process, and techniques used to measure these vitamins.…”