Patent ID: 11959113
Assignee: JIANGNAN UNIVERSITY
Field: Biotechnology (Chemistry)
Classification: CPC C  A | IPC A  C

Claim 0:
1. A method of preparing fermented tapioca starch for baking, comprising:
mixing a carbon source with water to prepare a fermentation medium, wherein the carbon source is molasses, and wherein an initial mass concentration of the carbon source in the fermentation medium 1.0 g/100 g to 2.0 g/100 g;
sterilizing the fermentation medium at a temperature of from 115° C. to 121° C. and a pressure of from 0.1 MPa to 0.3 MPa;
adding tapioca starch to form tapioca starch milk; and
fermenting the tapioca starch milk by adding an inoculum of Lactobacillus plantarum (L. plantarum) CCTCC M2017138 to the tapioca starch milk,
wherein the inoculum comprises at least 4.2×109 CFU/mL L. plantarum, 
wherein the tapioca starch milk is first added to the inoculum in an amount of 50% of a mass of the fermentation medium, and then an inoculum size of 10% to 15% by mass of the tapioca starch milk is added to the tapioca starch milk.