From malt extract

Food colourant analysis characterisation of caramel colours and discrimination of malts from malt extracts. 

Derivation By the enzymatic action of diastase (usually obtained from malt extract) on starch. 

PowelF has drawn attention to the possibility of the extraction of a small quantity of oil from malt extract itself, present, in his opinion, to the extent of 0 2 to 0 3 per cent. By the method of Gunn and Venables, 0 09 per cent of oily residue has been obtained from a pharmaceutical malt extract. 

Erlenmeyer flasks (500 ml) containing medium (250 ml) made from malt extract (30 l), glucose (20 g/1) and peptone (3 g/l), were inoculated with spores of the fiingi previously grown on solid potato dextrose agar. The culture broth was grown without shaking at 24 C for 21 days. 

In 1830, Dubrunfaut found that malt extract could convert starch paste into sugar in a manner comparable to the action of a strong acid, as shown previously by Kirchoff (1815). In 1833, Payen and Persoz separated the active amyloclastic principle from malt extract by addition of excess of alcohol. This precipitate, the first true enzyme isolated in the crude state, they named diastase, and compared it to one of the unknown natural ferments that brought about the souring of milk or wine. The wide distribution and importance of these ferments was realised, and Berzelius introduced the term catalysis to describe the changes that they brought about. 

Hops or hops-derived products are usually boiled for 0.5 to 2.5 hours with wort. Wort is an aqueous solution of fermentable sugars (glucose, maltose, maltotriose) obtained by enzymatic hydrolysis of starch derived from malt extraction or from other sources (wheat, maize, rice). The hop boiling takes place in copper or stainless steel tanks and aims to precipitate wort proteins, to sterilize the wort, to remove volatile off-odours by steam distillation and most importantly, to transform the alpha acids into beer-soluble and bitter iso-alpha acids. 

Others. The only top-fermented beer ia Scandinavia is Hvidt Lp. it has a low alcohol content (2.6% vol), a high level of extract, and is very mildly hopped. Smoke Beer is manufactured ia Germany and Denmark. It is made entirely from malt that is dried by direct beechwood fumes. In Denmark it is called Skibs Lp. (Ships Beer) and for centuries was iatended for consumption ia the Danish Navy and Marines siace it had better keeping quahties than the ordinary beers. It is top-fermented with low alcohoHc content. 

Selection of active strains was achieved using the 20-well screening plate system discussed in Section 9.3.3. One screening plate containing 20 actinomycetes strains in malt extract medium was incubated for 2 days at 28 °C and 275 rpm. Dasatinib (2 /xLof a 100 mM solution in DMSO) was added to each well and the plate was incubated for one additional day at 28 °C. Then 1 mL of methanol was added to each well and the plate incubated at 28 °C at 150 rpm for 10 min and centrifuged at 3000 rpm for 15 min. The supernatant was analyzed by HPLC-UV-MS. LC-UV-MS data showed M20 and M24 were produced by seven strains, from which Streptomyces sp. SC15761 was selected for scale-up based on the yield of M20 (Figure 9.8). 

Very highly purified preparations of alpha amylase of malted barley give a value of approximately 4 to 1 for the ratio of their dextrinogenic to their saccharogenic activities when the measurements are made at 40° with Lintner s soluble potato starch.81 Under the same conditions approximately the same value is obtained with products precipitated by alcohol from malted barley extracts which had been treated to inactivate beta amylase.23 81 However, a constant value for these ratios is not proof that beta amylase is entirely absent. There is at present no satisfactory way of making certain that malted barley alpha amylase is not contaminated with traces of beta amylase. The crystallization of alpha amylase from malted barley has been reported since this manuscript was written.79... 

Arrow root starch, approximately 2% pH 5.3 amylase prepared from malted barley extract according to Ohlsson23 and purified by precipitation with alcohol. 

C. cassiicola DSM 62475 was taken from stock culture and incubated for 15 days at 25 °C on malt extract agar plate (consisting of 30 g malt extract, 3 g peptone and 17 g agar in 1 L distilled water adjusted to pH 5.6 with AcOH and sterilized at 121 °C for 20 min). 

Maltose, prepared from starch by treatment with barley malt extract and repeatedly recrystallized from 90 % alcohol, showed the same... 

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

Bromelain (from pineapple) has applications in milk clotting. Malt extract from barley has amylolytic enzymes used in beer brewing. 

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