Abstract: In order to provide basis for the production and quality improvement of the sour maize pancake,effects of fermentation temperatures(15,20,25,30,and 35℃) on population of lactic acid bacteria and yeasts,pH value,and total acidity of spontaneously fermented maize mash were investigated;The optimum fermentation time at different temperatures were determined by the total acidity of sour maize pancake.The result showed that with the prolonging of the time,the pH value decreased from 5.62 ~ 6.94 to 3.30 ~ 3.80,and the total acidity increased to 3.89 g/kg ~ 16.14 g/kg.It also showed that the optimum fermentation time were 72~84 h,72~108 h,48~72 h,21~27 h,24~27 h.The lactic acid bacteria and the yeasts co-interacted,and the population of the lactic acid bacteria had the same tendency at the five temperatures,that is,remaining stable and then decreasing slightly after reaching the maximum value.The population of the yeasts reached the maximum and gradually decreased at both 30℃ and 35℃.During fermentation,It is seen that the population of the lactic acid bacteria was obviously more than that of the yeasts.
姜照,杜金华,孙文涛,等. 发酵温度对发酵玉米醪中总酸及主要微生物的影响[J]. 食品与发酵工业, 2011, 37(06): 87-91.
Jiang Zhao,Du Jin-hua,Sun Wen-tao,et al. Effects of Fermentation Temperature on Total Acidity and Dominant Microorganisms of Fermented Maize Mash[J]. Food and Fermentation Industries, 2011, 37(06): 87-91.
2011, Vol. 37 
