Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains formasa production.

Microorganisms associated with fermentation ofmasa wereLactobacillus plantarum, Pediococcus acidilactici, Lactobacillus fermentum andSaccharomyces cerevisiae. During the fermentation of maize grains, the temperature and moisture increased and the pH decreased. Most amino acids decreased in concentration during fermentation, with glutamic acid being the most abundant amino acid, but he protein content of the 'masa' increased during fermentation. The bacteria played the major role in the fermentation.