Optimization of malting conditions for two landraces of West African sorghum and influence of mash bio-acidification on saccharification improvement

Keyphrases

• Leucine 100%
• Sorghum 100%
• West African 100%
• Saccharification 100%
• Branched-chain Amino Acids 100%
• Landraces 100%
• Bioacidification 100%
• Wort 75%
• Valine 50%
• Amino Acid Content 50%
• Amino Acids 25%
• Hydrolases 25%
• Free Amino Acids 25%
• Amylase 25%
• Amylase Activity 25%
• Nitrogen Content 25%
• Isobutanol 25%
• Sorghum Malt 25%
• Lactobacillus Paracasei 25%
• Protein Hydrolysis 25%
• Isoamyl Alcohol 25%
• Lactobacillus Plantarum 25%
• Sweet Sorghum 25%
• Traditional Sorghum Beer 25%
• Traditional Beer 25%
• Biological Acidification 25%
• Sorghum Seeds 25%
• Beer Aroma 25%
• Amyl Alcohol 25%

Immunology and Microbiology

• Saccharification 100%
• Landrace 100%
• Malting 100%
• Amino Acid 100%
• Valine 40%
• Amylase 40%
• Isoleucine 40%
• Leucine 40%
• Lactobacillus paracasei 20%
• Precursor 20%
• Aroma 20%
• Lactobacillus plantarum 20%
• Protein Hydrolysis 20%

Food Science

• Malting 100%
• Sorghum 100%
• Acidification 100%
• Amino Acid 50%
• Leucine 33%
• Lactobacillus 33%
• Valine 33%
• Isoleucine 33%
• Koji 33%
• Amino Acid Content 33%
• Protein Hydrolysis 16%