Malt extracts

Mix 3 g. of starch well with loml. of water in a test-tube and pour the mixture into 90 ml. of boiling water contained in a 300 ml. conical flask, stirring at the same time. Cool to about 70 and then place in a water-bath maintained at 65-70 , but not higher. Now add 2-3 ml. of the malt extract prepared as above, mix well and allow the hydrolysis to proceed. Take a series of test -tubes and in each put 10 ml. of water and 2 drops of a 1 % iodine solution. At intervals of about 4 minutes (depending upon the activity of the enzyme solution), remove 1 ml. of the reaction mixture, cool and add it to one of the test-tubes and note the colour obtained. At the beginning of the experiment the colour will be blue due to the starch alone. As the reaction proceeds, the colour gradually becomes violet, reddish, yellowish and finally colourless. 

Malt symps, which are extracts of conventional or specialty malts, are produced by three companies in the United States Breiss Malting Co., Malt Products Corp., and Crompton Knowles Corp. Malt extracts are used in a variety of food appHcations and by microbrewers and home brewers. 

Malz, n. malt, -aufgnss, m. infusion of malt, wort, -auszug, m. malt extract wort, -bot-tich, m. malt vat, malt tub. -darre, /. malt kiln, -eiweiss, n. diastase. 

Satzbrauen, n, brewing with cold malt extract, satzfrei, a. deposit-free, sediment-free. Satz-kriicke,/. (Brewing) yeaat rouaer. -mehl, n. fecola, starch fiour. -schale, /. settling dish. 

A small fermentation tank (5,000 parts by volume capacity) was charged with 3,000 parts by volume of a culture medium (pH 6.0) comprising 3% glucose, 1 % polypepton, 0.5% yeast extract and 0.5% malt extract. The medium was sterilized by heating in a conventional manner and cooled. This medium was inoculated with 150 parts by volume of a pre[Pg.1565]

Media name Soybean meal-glucose [26] Malt extract [58] Com Steep Liquor [62]... 

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). 

A 500 mL flask containing 100 mL of the malt extract medium was inoculated with 2 mL frozen stock culture of Streptomyces sp. SC 15761 and incubated for 3 days at 28 °C and 250 rpm. Then 1 mL of the resulting culture was added to each 500 mL flask (11 in total) containing 100 mL of the malt extract broth. The cultures were incubated at 28 °C and 250 rpm for 2 days. Dasatinib (200/rL of a 48.9 mg mL-1 solution in DMSO) was then added to each of the 11 flasks. The flasks were returned to the shaker and incubated for an additional 27 h at 28 °C and 250 rpm. The reaction cultures were pooled and extracted twice, once with 1000 mL of ethyl acetate and once... 

Malt extracts for biscuits are chosen according to the level of colour required. One standard item of the specification would be that the extract should be non-diastatic, i.e. that the starch splitting enzymes of the original malt have been inactivated. 

A few other cereal-based ingredients go into some biscuits. The most important is oats in the form of oatmeal or oat bran. Health claims are sometimes made regarding oat bran products. Some savoury biscuits have whole or kibbled grains of either wheat barley or oats. Barley does go into biscuits in the form of malt extract. Brewers or distillers spent... 

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

The saccharification, which should be carried out at about 40°, is accelerated by stirring and is complete in about an hour. Its course is followed by removing 5 c.c. of the solution a quarter of an hour after the malt extract has been added and determining in this sample, by the method of Willstatter and Schudel,2 the amount of maltose formed (see below). After thirty minutes more the determination is repeated. 

Malt extract (2.25 g), casitone (0.375 g) and agar (1.13 g) were dissolved in 75 mL of distilled water in, for example, a 200 mL screw-capped glass bottle. The screw cap was not completely closed and the mixture together with a magnetic bar sterilized in the steam-sterilizer for 20 min at 121 °C. 

Glucose (0.4 g), malt extract (1 g) and yeast extract (0.4 g) were dissolved with water and the volume was adjusted to 100 mL with tap water. The seed culture medium (4 mL) was placed in a 50 mL test tube. Seed culture of S. griseoplanus AC 122 was carried out for 48 h at 28 °C with reciprocal shaking (115 strokes per minute). 

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). 

Malt extract (30 g) glucose (10 g) peptone (10 g) yeast extract (30 g) spore suspension... 

Malt extract (30 g), glucose (10 g), peptone (10 g) and yeast extract (30 g) were dissolved with water and the volume was adjusted to 1.0 L with distilled water the pH was adjusted to 6.4 with AcOH. The resulting solution (MYB medium) was sterilized (121 °C, 20 min) and stored at 4 °C. 

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