Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value

There was no significant difference in % relative nutritive value, lysine or tryptophan levels between natural lactic fermentations of Costa Rican corn meal fermented with tap water of pH 7.2 and 5.3 However, the fermented values were all significantly (P<0.05) higher than nonfermented values. Most of the increase in % relative nutritive value occurred in the first 48 hr. Free essential amino acids increased and the amino acid balance changed during typical fermentations. Proteolytic bacteria decreased after 3 days of the fermentation and declined to a few cells per ml by the 4th day. Proteolysis decreased by the second day of natural lactic fermentation.