Inhibition of Microbial Fermentations by Sorghum Grain and Malt

Watson, T.G. (1975) Inhibition of Microbial Fermentations by Sorghum Grain and Malt. Journal of Applied Microbiology, 38 (2). pp. 133-142.

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A birdproof sorghum cultivar studied, contained substances inhibitory to the growth and fermentation of Lactobacillus leichmannii and Saccharomyces cerevisiae. The bacterial inhibitor is located in the pericarp fraction and is probably of a polyphenolic nature. Inhibition is through the energy metabolism of the bacteria and is completely relieved by the tannin complexing agents PVP and Triton X205. The yeast inhibitor occurs only in malted sorghum and is not polyphenolic in nature. Inhibition may be relieved partially by prior conversion of malt suspensions before introduction of the yeast

Item Type: Article
Author Affiliation: National Chemical Research Laboratory, Council for Scientific and Industrial Research, P.O. Box 395, Pretoria, Republic of South Africa
Subjects: Soil Science and Microbiology > Microbiology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 04 Oct 2012 05:10
Last Modified: 04 Oct 2012 05:10
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