Characteristic of Biomass of Corn (Zea Mays Identata) Fermented by Lactobacillus Acidophilus and Bifidobacterium Brevis as Source of Natural Folic Acid

Abstract

Abstract Nixtamalized yellow and white corn from type of horse dent (Zea mays var. identata) fermented by Lactic Acid Bacteria (LAB) has potential use as source of natural folic acid. Fermentation uses four (4) types of corn inoculum expressed as inoculums A, B, C and D, i.e: Inoculum A (nixtamalized white corn, sucrosse 10% w/w, skim milk 10% w/w using inoculum L. acidophilus 30% fermented 8 hours), inoculum B (nixtamalized white corn without sucrosse and skim milk using inoculum Bif. brevis 30% fermented 24 hours), Inoculum C (nixtamalized yellow corn, sucrosse 10% w/w, skim milk 10% w/w with inoculum L. acidophilus 30% fermented 16 hours), and inoculum D(nixtamalized yellow corn, sucrosse 10% w/w, skim milk 10% w/w with inoculum Bif. brevis 30% fermented 8 hours). Fermentation was done at inoculum concentrations 0, 10, 20, 30, and 40 % (v/w dissolved protein) and 37 °C for 24 hours. Result of experiment work showed that optimizations fermentation were reached by biomass B and biomass D at inoculum concentration 40 % with composition of folic acid 103.07 and 91.92 µg/mL, followed by particle sizes 987.4 and 762.8 nm, folic acid monomer with (MW) 443.70 and 442.96 (Da).