International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 651-658

Optimization of Malting and Mashing Conditions of Sweet Sorghum Grains as a Brewing Source
Seema Mesta, G.S. Geeta and M. Ashwini
AICRP on EAAI (Bioconversion Technology) University of Agricultural Sciences, Dharwad – 580 005, India
*Corresponding author

Sweet sorghum grains have high starch content which can be converted to sugars by malting and mashing processes. Three sweet sorghum cultivars ‘SSV-74’, ‘SSV-84’ and ‘SSV-108’ and a sorghum cultivar ‘SSV-2’ were screened for their amylase activity and reducing sugars. Grains were soaked at three different time intervals of 8h, 12h and 16h and germinated subsequently for 2 and 3 days. The highest amylase activity (1266.10 g of protein/15 min/g of sample) was recorded in sweet sorghum cultivar ‘SSV-84’ soaked for a time interval of 16h and germinated for 3 days. Similarly, ‘SSV-84’ recorded the highest reducing sugars (33.85 mg/g) at a soaking time of 16h and a germination period of 3 days. Commercial -amylase (Palkozyme) was used at different concentrations of 0.1, 0.5 and 1 per cent at different incubation temperature and incubation period for release of maximum reducing sugars. The highest reducing sugars (78.83 mg/g) was recorded in variety ‘SSV-84)’ at an enzyme concentration of 1 per cent at 70°C for an incubation period of 24h.

Keywords: Malting, Amylase activity, Reducing sugars, Commercial enzymes, Hydrolysis, Wort

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How to cite this article:

Seema Mesta, G.S. Geeta and Ashwini, M. 2018. Optimization of Malting and Mashing Conditions of Sweet Sorghum Grains as a Brewing Source.Int.J.Curr.Microbiol.App.Sci. 7(7): 651-658. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.