Effects of thermophilic and acidophilic microbial consortia on maize wet-milling steeping

Abstract

Characterization of bacterial diversity in a commercial steeping system.

Adaptation of a thermophilic and acidophilic microbial consortium for maize steeping.

Development of an environmentally friendly strategy for maize steeping.

Consortium combining SO₂ leads to 66.4% increase in starch yield.

Novel strategy disrupts protein matrix making starch granules to aleurone layer.

Keywords

Maize steeping / Microbial consortium / Thermophilic and acidophilic / Protein matrix / Adaptive evolution engineering

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Funding

National Key Research and Development Program of China(2021YFD2101000/2021YFD2101002)