Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth-Reference-Cited by-同舟云学术

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Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

Published:2012-09-10 Issue:3 Volume:118 Page:295-304
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Tawaba Jean-Claude Bwanganga,Béra François¹,Thonart Philippe²

Affiliation:

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

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

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.36/fullpdf

Reference47 articles.

1. Inhibition of the growth of yeasts in fermented salads;Bonestroo;Int J Food Microbiol.,1993

2. Mold spoilage of bread: the problem and some solutions;Legan;Int. Biodeterioration Biodegradation,1993

3. The influence of raw material contamination with mycotoxins on alcoholic fermentation indicators;Kłosowski;Bioresource Technol.,2010

4. Influence of cultural conditions on sensitivity of brewing yeasts growth to Fusarium mycotoxins zearalenone, deoxynivalenol and fumonisin B1;Boeira;Int. Biodeterioration Biodegradation,2002

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional properties of optimal sample;Journal of Agriculture and Food Research;2022-09

2. Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract;Journal of the American Society of Brewing Chemists;2017-04

3. Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α ‐ and β ‐amylases;Starch - Stärke;2015-06-05

4. Effect of cold shock on the enhancement ofβ-amylase activity during malting and malt processability for a red sorghum intended for brewing use;Journal of the Institute of Brewing;2015-03-19

5. Suitability of the Weibull four-parameters model to predict the induction phase ofα-amylase production during red sorghum malting when a steep in dilute NaOH is used prior to a re-steep in aBacillus subtilis-S499 based treatment;Journal of the Institute of Brewing;2013-09-18

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