Effect on yeast and lactic acid bacteria fermentation of millet starch viscosity

Natural fermentation was affected heavily by environment and microbes,it was difficult to achieve the mass production of the fermentation products.Therefore,studying natural fermentation of advantage bacterium to the effect on millet starch was necessary.Selected millet production from Inner Mongolia chifeng Huang Jinmiao as raw material,species by natural fermentation and purification of yeast and lactic acid bacteria were used for pure breed fermentation for 96 h,and compared with natural fermentation of millet starch,the changes of starch viscosity,attenuation and retrogradation value were analyzed. Using 0.2 g /100 m L Na OH solution to extract the methods of extracting 3 h after fermentation of millet starch,and the solids content in the fermented liquid,p H,the starch viscosity property,polarization cross were determined.The results showed that all of the total solids content by three methods of fermentation in the fermented liquid were increased,compared to natural fermentation,the fermentation of lactic acid bacteria and yeast fermentation liquor of p H were declined rapidly before 24 h,then changed slowly.Starch viscosity properties showed that lactic acid bacteria and yeast fermentation termination,the attenuation of the starting temperature,viscosity value,the setback were decreased compared to natural fermentation,the peak viscosity rose more than natural fermentation. Compared with natural fermentation,the final viscosity lactic acid bacteria and yeast fermentation were increased. polarization cross showed both natural fermentation of yeast fermentation and lactic acid bacteria fermentation,starch particles after the fermentation still had the polarization cross,the fermentation did not change the crystalline structure of starch.