AMYLOLYTIC POTENTIALS AND WORT FERMENTING COMPONENTS OF NIGERIAN SORGHUMS AND BARLEY

被引：10

作者：

ETOKAKPAN, OU

机构：

[1] Department of Brewing Science and Technology, University of Uyo, Uyo, Akwa Ibom State

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1992年 / 8卷 / 03期

关键词：

AMYLASES; BARLEY; DIASTATIC POWER; SORGHUM; WORT;

D O I：

10.1007/BF01201881

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The diastatic power of four 'improved' Nigerian sorghum cultivars was produced principally by alpha-amylolytic activity, unlike that of Nigerian Proctor barley which came principally from beta-amylolytic activity. Free amino nitrogen levels and extracts of the sorghums were higher than those of barley when the sorghum was mashed in a modified procedure in which the separated active wort was added to the gelatinized (and cooled) sorghum starch of the mash. The percentage fermentability of the sorghum worts ranged from 76 to 79% for the four cultivars as against 83% for Proctor barley. Maltose in the sorghum worts was about 15 mg/ml compared with 50 mg/ml in the barley wort. Maltotriose in the sorghum worts was 14 to 16 mg/ml while in barley it was 11 mg/ml.

引用

页码：287 / 289

页数：3

共 15 条

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