Preservation of High-Moisture Corn by Microbial Fermentation

Abstract

High-moisture corn samples (27% moisture) were inoculated with Lactobacillus plantarum and/or Propionibacterium shermanii and stored in sealed containers or under carbon dioxide atmosphere for 60 d at 26°C. Growth of the inoculated organisms was observed in the corn, and the final pH of inoculated samples was significantly lower than the final pH of uninoculated samples. Mold growth was prevented in all samples, and the initial yeast population was drastically reduced in those samples inoculated with P. shermanii. Inoculation with L. plantarum accelerated acid production in the early stages of the fermentation. Flushing with carbon dioxide did not alter the fermentation but resulted in a slightly lower final moisture content.