Effect of chemical treatments on the micro-organisms associated with malting of sorghum grains and sorghum malt.
The effect of five chemical preservatives on the micro-organisms associated with sorghum grain and malts was investigated. Sorbic acid, sodium benzoate, nisin, formaldehyde and lime at concentrations up to 500, 100, 1000, 1500 and 2000 ppm, respectively did not adversely affect the malting properties of sorghum grain. Only HCHO and Ca(OH)2, each of which prevented bacteria and mould growth at 500 and 2000 ppm, respectively, were sufficiently effective at maximum practicable concentrations to control microbial contamination during malting.
Ogundiwin
J O
JO
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria.
Ilori
M O
MO
Fessehatzion
B
B
Babalola
G O
GO
Olajuyigbe
A O
AO
D001419:Bacteria / Q000187:drug effects*; D001565:Benzoates / Q000494:pharmacology; D019817:Benzoic Acid; D002126:Calcium Hydroxide / Q000494:pharmacology; D002523:Edible Grain / Q000382:microbiology*; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D005557:Formaldehyde / Q000494:pharmacology; D005658:Fungi / Q000187:drug effects*; D009561:Nisin / Q000494:pharmacology; D013011:Sorbic Acid / Q000494:pharmacology
D001565:Benzoates; D005520:Food Preservatives; D009561:Nisin; D005557:Formaldehyde; D019817:Benzoic Acid; D002126:Calcium Hydroxide; D013011:Sorbic Acid