Premium
Schwefeldioxidaufnahme bei der Maisquellung. 3. Einfluß auf die Mikroflora
Author(s) -
Spicher G.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720241108
Subject(s) - steeping , starch , germ , centrifuge , food science , chemistry , zoology , biology , physics , microbiology and biotechnology , nuclear physics
Absorption of SO 2 During Swelling of Maize. 3. Influence on the Microflora. In order to gain insight into the micro‐biological conditions during maize starch production the change in micro‐biological germ content of the following products has been examined in three different plants: – Maize before entering the steep tanks and after the end of the steeping process, – Starch suspension before and after the hydrocyclone station as well as before entering the centrifuge, – Wet starch during its discharge from the centrifuge and before entering the drier, – Dry starch after discharge from the drier. It was shown that the number of microorganism remaining in the starch does not solely depend on piloting of the steeping process. Increase of germ number respectively infections at certain stages of production seem to be essential causes for micro‐biological contamination of maize starch. Place and degree of this increase of germ number depend on the respective technological pattern.