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Inhibition of Microbial Fermentations by Sorghum Grain and Malt
Author(s) -
WATSON T. G.
Publication year - 1975
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1975.tb00513.x
Subject(s) - sorghum , yeast , food science , polyphenol , fermentation , tannin , chemistry , bacteria , sweet sorghum , saccharomyces cerevisiae , biochemistry , biology , agronomy , antioxidant , genetics
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.