| 摘要 |
In a method for the manufacture of a fermented, cereal product of reproducible, natural flavour characteristics, finely divided cereal for example maize is suspended in water, a culture of mesophilic Lactobacillus sp. is added to the suspension, the suspension is maintained e.g. at room temperature approximately 24 hours for fermentation of the cereals while developing acids (acidulation) and natural, flavouring substances, then the suspension is diluted with water and heat- treated (pasteurized) while gelatinization occurs to form the finished product. The culture may be produced by inoculating ground whole maize into a maize meal medium, incubating then subcultivating three times in maize meal suspensions containing successively increasing maize meal concentrations. |
