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

ABSTRACT: To understand the ecology of species and promote biotechnology through beneficial strain selection for improving starch yield in maize wet-milling steeping, bacterial diversity and community structure during the counter-current steeping process in a commercial steeping system were characterized and investigated. The microbial diversity in the steeping liquor, which consisted of 16 phyla, 131 families, and 290 genera, was more abundant compared to those present on the surface of unsteeped maize. As the counter-current steeping progressed, exposing newer maize to the older steepwater, Lactobacillus dominated, replacing Rahnella, Pseudomonas, Pantoea, and Serratia. The thermophilic and acidophilic microbial consortia were enriched through adaptive evolution engineering and employed to improve

SUBMITTER: Sun Y 

PROVIDER: S-EPMC11252109 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature