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Effect of chemical treatments on the micro‐organisms associated with malting of sorghum grains and sorghum malt
Author(s) -
Ogundiwin J.O.,
Ilori M.O.,
Fessehatzion B.,
Babalola G.O.,
Olajuyigbe A.O.
Publication year - 1991
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.1365-2672.1991.tb02969.x
Subject(s) - sorghum , preservative , food science , chemistry , sodium benzoate , lime , nisin , contamination , agronomy , biology , antimicrobial , organic chemistry , paleontology , ecology
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.