Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics

doi:10.7506/spkx1002-6630-201818017

Abstract

Abstract: Objective: To study the bacterial diversity of waxy corn during natural fermentation and the influence of lactic acid bacterial fermentation on processing properties of waxy corn meal. Methods: The V3–V4 variable region of bacterial 16S rDNA genes from naturally fermented waxy corn was sequenced using MiSeq platform and the bacterial diversity was evaluated. One dominant strain was screened out and identified. Additionally, the effects of pure strain and natural fermentations on the pasting and textural properties of waxy corn meal were compared as well. Results: Lactobacillus fermentum was identified as the dominant bacteria by morphological, physiological and biochemical characteristics and 16S rDNA gene sequence analysis. Pure fermentation significantly increased the peak viscosity, final viscosity and breakdown value and significantly reduced setback value; furthermore, steaming significantly increased hardness, adhesiveness, and chewiness, thereby improving the farinographic properties of waxy corn meal.

Key words: waxy corn, polymorphism analysis, 16S rDNA, pasting properties, texture characteristics

CLC Number:

TS213.4

ZHANG Dali, FENG Yanhe, LIU Bingli, PAN Cong, FENG Ling, ZHENG Mingzhu. Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics[J]. FOOD SCIENCE, 2018, 39(18): 109-114.

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Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics

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