Optimization of Lactic Acid Bacteria Fermentation Process for Grain Beverages
In this study,corn,rice and millet were used as raw materials,and Lactobacillus plantarum was used as the fermentation strain,and the optimal fermentation process of grain beverage was determined by through single factor experiments and response surface optimization experiments to be in accordance with 5%inoculum and fermented for 25 h under the condition of 30℃,under which the grain beverage made under these conditions was uniform in color and color,with strong grain flavor,sweet and sour,with less delamina-tion,and no bitter taste.
GrainsLactic acid bacteriaFermentationGrain based beverages
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