Abstract:

To develop a Bacillus natto-fermented corn steep liquor beverage, sweet corn from the northeast of China was processed into corn steep liquor, followed by Bacillus natto fermentation and blending. Orthogonal array optimization showed that the optimal conditions for fermenting corn steep liquor were as follows: material concentration 30%; fermentation temperature 31 ℃; and fermentation duration 24 h and that the fermentation product with additions of 3% sucrose, 0.03% β- cyclodextrin and 0.05% citric acid had the best mouthfeel. Moreover, the developed beverage should be stored at 4 ℃ for less than 7 days.

Key words: Bacillus natto, fermentation, corn steep liquor, technology