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首页> 外文期刊>Journal of the Institute of Brewing >Optimizing red sorghum malt quality when Bacillus subtilis is used during steeping to control mould growth
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Optimizing red sorghum malt quality when Bacillus subtilis is used during steeping to control mould growth

机译：在浸泡过程中使用枯草芽孢杆菌控制霉菌生长时，可优化红色高粱麦芽品质

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摘要

Previous work has shown that Bacillus subtilis-S499-based biocontrol treatments applied without aeration at the steeping stage of red sorghum malting offer good mould reduction, but yield malts with low levels of key hydrolytic enzymes. Thus we attempted to raise these levels by aerating the steeping liquor, varying the steeping time (from 8 to 40 h) and temperature (from 25 to 35 ℃), and combining a biocontrol treatment with prior steeping in 0.2% NaOH. Aeration proved particularly important whenever 6. subtilis cells were present in the steep liquor. The optimal temperatures for α- and β-amylase were 30 and 25 ℃, respectively. By increasing the steeping time, it was possible to improve the α-amylase activity, but the β-amylase activity peaked sharply between 16 and 20 h, depending on the steeping medium. A good compromise was steeping in a biocontrol medium for 14-16h at 30 ℃. Combination steeping treatments (0.2% NaOH for 8 h followed by biocontrol for 8 h) yielded malts of a quality approaching that afforded by dilute alkaline treatment.
机译：以前的工作表明，在红色高粱麦芽制的浸泡阶段不使用通气的枯草芽孢杆菌-S499生物防治方法可很好地减少霉菌，但产生的麦芽中关键水解酶含量低。因此，我们尝试通过给浸泡液充气，改变浸泡时间（从8到40小时）和温度（从25到35℃）以及将生防处理与事先浸泡在0.2％NaOH中的方法相结合来提高这些水平。每当浸泡液中存在枯草杆菌细胞时，通气就显得尤为重要。6。 α-淀粉酶和β-淀粉酶的最佳温度分别为30和25℃。通过增加浸泡时间，可以提高α-淀粉酶的活性，但β-淀粉酶的活性在16到20h之间急剧上升，具体取决于浸泡介质。一个很好的折衷办法是在30℃下在生物防治培养基中浸泡14-16h。混合浸泡处理（0.2％NaOH处理8小时，然后进行生物防治8小时）产生的麦芽品质接近于稀碱处理所提供的麦芽品质。

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  • 来源
    《Journal of the Institute of Brewing》 |2012年第3期|295-304|共10页
  • 作者

    Jean-Claude Bwanganga Tawaba; Francois Bera; Philippe Thonart;

  • 作者单位

    Department of Food Technology, Gembloux AgroBioTech, University of Liege, Passage des Deportes 2, B-5030 Gembloux, Belgium,Department of Bioindustries, Gembloux AgroBioTech, University of Liege, Passage des Deportes 2, B-5030 Gembloux, Belgium,University of Kinshasa, Agricultural Faculty, BP 14071 Kinshasa 1, Democratic Republic of Congo;

    Department of Food Technology, Gembloux AgroBioTech, University of Liege, Passage des Deportes 2, B-5030 Gembloux, Belgium;

    Department of Bioindustries, Gembloux AgroBioTech, University of Liege, Passage des Deportes 2, B-5030 Gembloux, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    red sorghum; biocontrol; mould reduction; malt quality; amylases; bacillus subtilis;

    机译：红高粱生物防治减少霉菌麦芽品质;淀粉酶枯草芽孢杆菌;

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