Abstract The basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls proteins are broken down by enzymatic hydrolysis. Since the beginning of modern brewing process there have been empirical studies into optimum effective temperatures corresponding enzymes, mashing has carried out accordingly. resulting resting proteolysis, cytolysis amy...

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on e...

the major objectives of this study were to find out the mechanism behind the sapstaining fungal hyphae penetration into wood elements using electron microscope and to evaluate the exact role of phenolic compounds existing in wood vinegar towards the sapstaining fungal growth inhibition. to formulate the new environmental friendly wood preservative, we neutralized (to ph 7) wood vinegar with nao...

Pre-scaling up of malt barley was conducted at Kofele District West Arsi zone Oromia regional state, to increase farmers’ capacity in production and management practices. district selected due its potential for production. One “kebele” collaboration with agricultural natural resource expert purposively based on availability land cluster farming purpose. From “Kebele” 85 farmers were as team lea...

The isolation of crystalline ar-amylase has been reported in a preliminary communication (1). Details of the method of isolation, behavior of the fractions leading to crystallization, and some properties of the crystalline material are reported here. This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystall...

Among 500 barley kernels, tested singly, 1.8% (9 kernels) were positive for fecal streptococci. Among 800 malt kernels, tested singly by the same procedure, 68% (540 kernels) were positive for fecal streptococci. In unsulfured and sulfured malts, 67 and 68% of the kernels, respectively, were positive for these bacteria. Fecal streptococci were also isolated by an enrichment procedure from two b...

Barley (Hordeum vulgare L.) is one of the most important cereal crops that their grains are used in malt and forage industry. Yield quality losses occur barley due to abiotic biotic stress factors. leaf diseases caused by fungal pathogens common leading significant yield losses. Within framework environmentally-friendly integrated crop management, disease-resistant varieties should be developed...

The mashing step underpins the brewing process, during which endogenous amylolytic enzymes in malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch fermentable sugars. With barley malts, is relatively straightforward, due part malted barley’s high enzyme activity, thermostabilities, gelatinization properties. However, beers also contain glut...