Drug – bio-affecting and body treating compositions – Whole live micro-organism – cell – or virus containing – Fungus
Patent
1998-01-26
1999-09-21
Witz, Jean C.
Drug, bio-affecting and body treating compositions
Whole live micro-organism, cell, or virus containing
Fungus
4352541, 426 12, 426 16, 426 64, C12N 120
Patent
active
059550708
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to the use of a given micro-organism in the process of malting of cereals or other vegetables, such as wheat, barley, rice, sorghum, maize, buckwheat for the control of the growth of the microflora able to contaminate and colonize these cereals or other plants.
The present invention will find its application in the area of the malting industry and, consequently, with brewers-maltsters but also in the context of distilleries and, generally, in every industry using cereals or malted plants.
BACKGROUND OF THE INVENTION
It should be pointed out that the cereals or other plants, for example, barley, even before undergoing the different operations of treatment and transformation in a malting unit are naturally contaminated with many micro-organisms. Thus, in the particular example of barley, this latter is the natural host of a diverse and considerable flora which is composed, principally, of bacteria and yeasts as well as filamentous fungi. Indeed, this flora contaminates and colonizes the barley grain both in the field as well as during storage. The nature and number of these micro-organisms depend, of course, on the conditions of cultivation and climate, as well as on the duration and conditions of storage.
The various analyses performed on these micro-organisms derived from the fields has enabled about a hundred species to be listed. However, the most frequently encountered moulds are Alternaria, Clasdosporium and Fusarium.
Moreover, it has been observed that in the case of a late harvest or when the harvesting is done in wet weather, the grain exhibits considerable contamination with Fusarium. As for the flora which contaminates and colonizes the grain during storage, thus prior to malting, it is composed of xerophilous filamentous fungi. There again, the study of these filamentous fungi has made it possible to demonstrate that the predominant species are Aspergillus and Penicillium.
Ultimately, the problem resides in the fact that the different operations which consist in transforming the cereals, in particular, into malt, are performed under conditions which promote the growth of the microflora already present on the grain. Actually, during the malting, conditions exist, particularly in respect to moisture, temperature, nutrients or also the residence time in the various vessels, which finally allow the bacteria and yeasts to multiply on a scale ranging from 10.sup.2 to 10.sup.4 without taking in account a considerable growth of moulds.
In this connection it is worthwhile recalling the different stages of the malting process. More precisely, after preparation of the grain, the latter undergoes a steeping operation for a period of about forty hours, in order to increase the moisture content by 35 to 45%. Then follows the germination during a period of about six days at a temperature of about 16.degree.. After that, kilning of the malt is performed which consists of drying the grain at different discrete steps of temperature, increasing from about 50.degree. to 80.degree. Celsius. Then follow deculming and the storage of the malt finally obtained.
This uncontrolled growth of the microflora constitutes a drawback as far as it affects the quality of the malt and, of course, of the final product, for example the beer which is obtained from it. Indeed, it is responsible for the production of inhibitors of germination. Moreover, it results in a production of undesirable enzymes such as lipases, oxidases, proteases, etc. Some of these micro-organisms present in an overabundant quantity are also responsible for undesirable flavors. The beer finally obtained may, thus, possess a musty or even earthy or oxidized flavor.
Generally in the brewing area the phenomenon of gushing is dreaded which, as its name indicates, consists in the beer gushing out of the bottle when it is opened, owing to an instability of the carbon dioxide. Indeed, specific micro-organisms are responsible for this. Consequently, it is advisable to avoid their presence or at the very least prevent th
REFERENCES:
Marinchenko, V.A., et al.: "Effect of fungal cellulases on enzymic activity of malt"; Applied Biochemistry and Microbiology, Nov.-Dec. 1979; vol. 15, No. 6, Plenum Publishing Corporation, pp. 670-673.
Douglas, P.E., et al.; "A microbiological evaluation of barley malt production"; Journal of the Institute of Brewing; Mar.-Apr. 1988; vol. 94, pp. 85-88.
Moore-Landecker, Fundamental of the Fungi, 2d ed., 1982, Prentice-Hall, Inc., NJ, p. 432.
Boivin Patrick
Malanda M'Baka
Gollin Michael A.
Institut Francais des Boissons de la Brasserie
Witz Jean C.
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