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The aim of the study described in this paper was to determine the effect of two strains of Geotrichum candidum , used as starter cultures in the malting process, on the quality of final malt. Results showed that the use of G. candidum resulted in a greater extract yield of the malt, a lower viscosity of the wort, but also affected adversely proteolytic modification of the malt. Having tested the grain of four barley varieties grown in Poland of low usability for malt production, we obtained best results for Mobek variety. |
