Improvement of malt modification by use of Rhizopus VII as starter culture
| Autor: | Theo Coppens, Rita Delrue, Iris Noots, Jan A. Delcour, Veerle Derycke, Chris W. Michiels |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
chemistry.chemical_classification
biology food and beverages Hordeum General Chemistry biology.organism_classification Endosperm Starter chemistry Mashing Rhizopus Biochemistry Cell Wall hemic and lymphatic diseases Xylanase Hordeum vulgare Food science General Agricultural and Biological Sciences Glucans Glucan |
| Zdroj: | Journal of agricultural and food chemistry. 49(8) |
| ISSN: | 0021-8561 |
| Popis: | The development of a selected starter culture on malting barley and its effects on malt quality aspects were studied. Application of Rhizopus sporangiospores in a malting process resulted in increased β-glucanase and xylanase contents of the malting barley and improved starchy endosperm cell-wall degradation. Activation of the sporangiospores and optimization of the inoculation procedure led to a further increase in enzyme levels and to larger and more consistent impacts on cell-wall modification. Whereas the main effect of the starter culture on β-glucan degradation was observed during malting, a further decrease in β-glucan during mashing suggests that the microbial enzymes that survived the kilning step were active during mashing. Other quality aspects that were influenced by the starter culture activity were protein modification, wort color, and wort pH. The level of microbial enzymes produced was related to the amount of barley kernels infected with the starter culture. Keywords: Barley malt; cell wa... |
| Databáze: | OpenAIRE |
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