Optimization of malting conditions for two landraces of West African sorghum and influence of mash bio-acidification on saccharification improvement
| Autor: | Susann Fischer, Thomas Becker, Sedjro Emile Tokpohozin |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Hydrolyzed protein biology food and beverages Free amino nitrogen 04 agricultural and veterinary sciences Sorghum biology.organism_classification Isoamyl alcohol 040401 food science 01 natural sciences Biochemistry chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology chemistry Mashing Valine Food science Leucine 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Cereal Science. 85:192-198 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2018.12.011 |
| Popis: | Traditional sorghum beer processing based on uncontrolled malting and mashing conditions limits significant saccharification. We optimized the amylase activity of west African sorghum to improve saccharification. Furthermore, we bio-acidified the mash with Lactobacillus plantarum (ND-32, ND-130), Lactobacillus paracasei ND-34, and studied its impact on wort nitrogen, especially the branched amino acid content. The β-amylase content of the red sorghum malt used for traditional beer processing was 261 U/g of dried malt when sorghum seeds were steeped to 42% and germinated at 27 °C for 5 days. Despite the optimization of hydrolases, protein hydrolysis was still limited. Sorghum mash pre-heating and bio-acidification increased the wort free amino nitrogen content up to 27%. The contents of several amino acids, including the branched amino acids valine, leucine, and isoleucine, were highly improved. Our new approach based on mash pre-heating and biological acidification helped to increase the wort branched amino acid content by up to 50%. The branched amino acids valine, isoleucine, and leucine are respective precursors for isobutanol, amyl alcohol, and isoamyl alcohol, all of which are critical components of beer aroma. |
| Databáze: | OpenAIRE |
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