Inhibition of Microbial Fermentations by Sorghum Grain and Malt
- 1 April 1975
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 38 (2), 133-142
- https://doi.org/10.1111/j.1365-2672.1975.tb00513.x
Abstract
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.Keywords
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