Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth

Tawaba, J.B. and Béra, F. and Thonart, P. (2012) Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth. Journal of Cereal Science. pp. 1-21.

[img] PDF (In Press, Accepted Manuscript )
Restricted to ICRISAT researchers only

Abstract

Steeping in dilute alkaline (0.2% NaOH) followed by resteeping in biocontrol (starters of Bacillus subtilis S499) has been used during red sorghum malting. The effect of steeping and germination conditions has been described using 2 functions: a Weibull 4-parameter model combined with a General Linear Model with Logarithm Link with significant goodness. Steeping conditions (combined use of NaOH and Bacillus subtilis S499) affects the synthesis capacity of grain: when Bacillus subtilis culture used in the steeping step is diluted, lnα increases, suggesting a loss of treatment efficacy. The germination temperature affects the β-amylase synthesis rate during the induction phase: the germination temperature increase is accompanied by a decrease of the β-amylase synthesis rate. During the repression phase of β-amylase synthesis, the effect of malting conditions was found to taper.

Item Type: Article
Uncontrolled Keywords: β-amylase; Sorghum malting; Bacillus subtilis; Weibull 4-parameter model
Author Affiliation: University of Liege, Passage des Déportés 2, B-5030 Gembloux (Belgium), University of Kinshasa, Agricultural Faculty, BP 14071 Kinshasa 1 (D.R.Congo
Subjects: Plant Protection
Postharvest Management
Social Sciences > Postharvest Management
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 17 Nov 2012 08:23
Last Modified: 17 Nov 2012 08:23
Official URL: http://dx.doi.org/10.1016/j.jcs.2012.10.004
URI: http://eprints.icrisat.ac.in/id/eprint/8795

Actions (login required)

View Item View Item