Changes in Lactobacillus fabifermentans Population and Biochemical Changes during The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced

@inproceedings{Sukainah2019ChangesIL,
  title={Changes in Lactobacillus fabifermentans Population and Biochemical Changes during The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced},
  author={Andi Sukainah and Ratnawati Fadilah and Amirah Mustarin and Reski Praja Putra and Nur Anny Suryaningsih Taufieq},
  year={2019}
}
This study aims to determine changes in population Lactobacillus fabifermentans (L. fabifermentans) and biochemical changes during controlled corn flour fermentation. The research is divided into two stages. The first stage was the making of starter by adding 48 hours culture on 50 g corn flour which was added 100 ml distilled water (1: 2), then incubation for 48 hours. The second stage is the application of a starter. The 48-hour starter was applied to cornstarch suspension (1: 2) by… CONTINUE READING