triticale (x triticosecale wittmack) is a hybrid seed plant result from wheat and secale. this seed has high amylolitic and protelytic activities, introducing it as adjuncts in mashing process. in this study, influence of malting process on physico-chemical properties variety of barley (namely sahra) and triticale and malt quality of them were investigate. malt of barley was selected as referen...

to investigate variation and detect of genomic regions controlling quality and quantity of malt extract in barely, a study was conducted using a set of 72 double haploid barley lines as well as their parents (stepto & morex) at experimental stations of university of mahabad and agricultural research center of mian'doab in rcbd with two replications during cropping season (2011-12). differe...

The objective of this study was to evaluate the effects of dietary supplementation of barley malt extract and barley malt vinegar on growth performance, jejunal morphology and meat quality of broilers. A total of 600 day-old chicks were allocated to four dietary treatments to evaluate the effect of dietary inclusion of 0.2% barley malt extract alone or along with 0.4 or 0.8% of malt vinegar as ...

A soil isolate of Actinoplanes that produces the chemically unrelated new amibiotics teichomycins A, and A2 has been proposed as a new species named Actinoplanes teichomyceticus nov. sp. (ATCC 31121). Studies of medium and fermentation conditions indicated that the highest antibiotic titers, ca 900 u/ml, are obtained in a medium containing 1 (w/v) glucose, 1 % cotton seed meal, 1 % malt extract...

Mycelial growth rates are presented for 11 strains of Lentinula edodes and six strains of Lentinula boryana cultivated on solid media: derived from malt extract (MEA); malt yeast extract (YMEA); and, YMEA plus soluble lignin derivatives (YMEA+WSLD). The results were compared with data for mycelial growth rates, of the same strains cultivated on substrates derived from wheat straw treated at dif...

in this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. sahra), wheat (var tajan) and triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery ind...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

components: Lexein (1 5 g), Difco malt extract (10 g), Cerelose (10g), soybean meal (10g), and lactose (15g) per liter of tap water; the pH was adjusted to 7.2 with 6 n NaOHprior to sterilization. Fermentations were conducted in NewBrunswick 14-liter fermenters containing 10 liters of mediumat 28°C, 250 rpm stirring speed and 2 liters/minute aeration rate, with foaming controlled by triggered a...

Aim of study: Improvement barley cultivars for malting traits suffers from narrow genetic pool in these traits. Landraces are resources that could be used this purpose. The present study was conducted to determine the variation quality within a Turkish landrace. Area undertaken Tokat, province Black Sea Region Turkey. Material and methods: Twenty-five diverse lines, out 42 unique genotypes prev...

merous than fungi, these organisms used to be suppressed by acidifying the agar medium to pH 4 to 5, but this has been made unnecessary by the addition of rose bengal to suitable media (N. R. Smith and V. T. Dawson, Soil Sci. 58:467, 1944). Counts of fungi were even higher in media containing rose bengal than in acidified media (J. P. Martin, Soil Sci. 69:215, 1960). Actinomycetes grow more slo...