Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Foszczyńska B. , Dziuba E. , Stempniewicz R. 2004. THE USE OF GEOTRICHUM CANDIDUM STARTER CULTURE FOR PROTECTION OF BARLEY AND ITS INFLUENCE ON BIOTECHNOLOGICAL QUALITIES OF MALTS , EJPAU 7(2), #04.
Available Online: http://www.ejpau.media.pl/volume7/issue2/biotechnology/abs-04.html

ABSTRACT

The influence of chemical disinfection of barley grain and addition of biomass of Geotrichum candidum in the process of steeping or germinating the grain on the enzymatic and technological quality of malt was examined. Rudzik brewing barley grain disinfected using formalin or biologically protected using G. candidum strains 1, KC3 and KB5, was used as experiment material. The starter cultures were added during steeping or at the beginning of germination. It was observed that the use of formalin negatively influenced the modification of malts and resulted in, among others, lowered Kolbach index (by 4.3% avg.). Addition of starter cultures to the first steeping water was favourable for the creation of enzymatic potential of malts. As compared to the control sample, starter malts were characterised by higher activity of beta-glucanase (by 24 U·kg^-1) and alpha-amylase (by 20 U·g^-1) and by higher diastatic power (by 20 WK-u). The best enzymatic a

Key words: brewing barley, Geotrichum candidum yeasts, malting..

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