Optimizing red sorghum malt quality when Bacillus subtilis is used during steeping to control mould growth

Journal of the Institute of Brewing

Volumn 118, Issue 3, 2012, Pages 295-304

  Tawaba, Jean Claude Bwanganga ^a,b   Béra, François ^a   Thonart, Philippe ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF KINSHASA   (Congo)

Author keywords

Amylases; Bacillus subtilis; Biocontrol; Malt quality; Mould reduction; Red sorghum

Indexed keywords

AMYLASES; BACTERIOLOGY; MOLDS; SODIUM HYDROXIDE;

ALKALINE TREATMENT; ALPHA-AMYLASE ACTIVITY; AMYLASE ACTIVITY; BACILLUS SUBTILIS; HYDROLYTIC ENZYME; OPTIMAL TEMPERATURE; RED SORGHUM; STEEPING MEDIUMS;

BIOCONTROL;

EID: 84878167062     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.36     Document Type: Article

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