Nutritional Improvement of Corn Meal by Fermentation by Bacillus licheniformis and Enterobacter cloacae1

Abstract

Fermentation of corn meal by Bacillus licheniformis strain 6 significantly (P<0.05) increased the percent relative nutritive value (%RNV). Both B. licheniformis strain 6 and Enterobacter cloacae strain 18 significantly (P<0.05) increased the methionine and tryptophan content. Only E. cloacae increased the lysine content. Both bacteria increased total folacin significantly (P<0.05). A pH of 7–8, a temperature of 35°C, and a fermentation time of 4–6 days resulted in higher yields of total folacin than other combinations of conditions. Mixed cultures of the two bacteria increased lysine, methionine, tryptophan, and total folacin (P<0.05) when compared to nonfermented corn meal.