Effect of Leuconostoc mesenteroides on the visco-elastic properties of sour maize meal

This paper investigates the effect of Leuconostoc mesenteroides as starter culture in the fermentation of maize meal for sour maize bread production. The aim was to test and evaluate the possible beneficial role of this organism on the visco-elastic properties of fermented maize meal. 5 ml of inoculum containing 2 x 108 logcfu/ml cells of L. mesenteroides were inoculated into 50 g moistened maize meal (maize meal : water = 1 : 1w/v). All viscosity parameters recorded were significantly (p ≤ 0.05) affected by the use of L. mesenteroides as starter culture. Use of L. mesenteroides in the fermentation of maize meals increased viscosity of maize meals from 95.22 RVU to 144.00 and 169.25 RVU after 12 h and 24 h of fermentation respectively. Inclusion of L. mesenteroides in starter culture development for sour maize dough is identified as important for developing good structural properties of the dough.