In order to improve the processing applicability of cornmeal,an optimization was performed on cornmeal fermented with Lactobacillus rhamnosus(LCG),followed by an analysis of the nutrients in the cornmeal before and after the optimization.According to the results,the optimal cornmeal fermentation could be achieved under following conditions:34℃ fermentation temperature,96 h fermentation duration,1.6:1 material-to-liquid ratio,and 20％LCG inoculation dose.In this circumstance,the corn dough presented the highest viscosity(13.12 mJ)which was 1.73 times higher than before.After the fermentation,the contents of total flavonoids and total phenols attained 2.42 mg/g and 1.95 mg/g,the protein content was 13.5％,and the mi-cromolecular peptides content was 1.54％.Taken together,the LCG-fermented cornmeal appears to have better processing ap-plicability and richer nutrients.
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