Doctoral thesis (Dissertations and theses)
Use of Bacillus subtilis starter cultures during red sorghum malting
Bwanganga Tawaba, Jean-Claude
2013
 

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Keywords :
Bacillus subtilis; Mould biocontrol; sorghum malting
Abstract :
[en] Bacillus subtilis was used to inhibit mould growth during red sorghum malting. Improved conditions for achieving good malt properties were studied and mathematical models are proposed for the induction and the repression phases of α- and β-amylase synthesis. The problems associated with the hydrolysis of β-glucans and the biocontrol steeping effect on β-glucanase activities are discussed. The effect of the biocontrol treatment and that of phytohormones produced by the bacterial strain used on the synthesis of specific red sorghum enzymes are elucidated. Gibberellic acid and abscisic acid diffusion and cross-talk as factors affecting the synthesis of red sorghum malt α- and β-amylase activities are also discussed. The production of 3-indole acetic acid (IAA) by B. subtilis S499 was also a focus in this study and the determination of the conditions for improving the production of indole-3-acetic acid are determined.
Research center :
Centre de Recherche de Gembloux Agro-Bio Tech
Disciplines :
Food science
Author, co-author :
Bwanganga Tawaba, Jean-Claude ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol.
Language :
English
Title :
Use of Bacillus subtilis starter cultures during red sorghum malting
Alternative titles :
[en] Utilisation d’un starter de Bacillus subtilis lors du maltage du sorgho rouge
Defense date :
23 October 2013
Number of pages :
145
Institution :
ULiège - Université de Liège
Degree :
Docteur en Sciences Agronomiques et Ingénierie Biologique
Promotor :
Thonart, Philippe ;  Université de Liège - ULiège > Département GxABT > Microbial, food and biobased technologies
Name of the research project :
Elaboration d'une gamme de malt de sorgho utilisable en brasserie
Available on ORBi :
since 18 October 2013

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