ABSTRACT
Maize from the Spanish maiz, originally from taino word maisi or maiji, is a large grain plant also known as corn. Biological and archeological evidence shows that the evolution of maize has been a process that not only was natural selection but a complex combination of biological and cultural pressure. One of the first proposals for maize classification was made by Sturtevant, which is still in use, in which the chapter divides maize into six types being different by the structure of the kernel: dent, flint, floury, pop, sweet and pod. Fermentations contribute to the enrichment of the human diet not only by preserving food and making it available for long periods of time, but also bringing new flavors, aromas, and textures to food. From the fermentations classification brought in by Steinkraus, lactic acid fermentation and alcoholic fermentations are among the most important for maize products.
