2026-09-25T21:11:53Zhttps://orbi.uliege.be/oai/requestoai:orbi.ulg.ac.be:2268/1573012026-09-01T13:27:40Zcom_f00col_f03class_f09
doctoral thesis
http://purl.org/coar/resource_type/c_db06
info:eu-repo/semantics/doctoralThesis
open access
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info:eu-repo/semantics/openAccess
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Use of Bacillus subtilis starter cultures during red sorghum malting
Utilisation d’un starter de Bacillus subtilis lors du maltage du sorgho rouge
Bwanganga Tawaba, Jean-Claude
Thonart, Philippe
2013-10-23
145
https://orbi.uliege.be/handle/2268/157301
info:hdl:2268/157301
https://orbi.uliege.be/bitstream/2268/157301/1/Th%c3%a8se%20Bwanganga%20Jean-Claude%20.pdf
en
Bacillus subtilis
Mould biocontrol
sorghum malting
Life sciences
Food science
Sciences du vivant
Sciences des denrées alimentaires
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.
ULiège - Université de Liège
Elaboration d'une gamme de malt de sorgho utilisable en brasserie
Centre de Recherche de Gembloux Agro-Bio Tech