1.
J Appl Bacteriol
; 71(2): 139-43, 1991 Aug.
Article
in English
| MEDLINE
| ID: mdl-1917723
ABSTRACT
The effect of five chemical preservatives on the micro-organisms associated with sorghum grain and malts was investigated. Sorbic acid, sodium benzoate, nisin, formaldehyde and lime at concentrations up to 500, 100, 1000, 1500 and 2000 ppm, respectively did not adversely affect the malting properties of sorghum grain. Only HCHO and Ca(OH)2, each of which prevented bacteria and mould growth at 500 and 2000 ppm, respectively, were sufficiently effective at maximum practicable concentrations to control microbial contamination during malting.
Subject(s)
Bacteria/drug effects , Edible Grain/microbiology , Food Microbiology , Food Preservatives/pharmacology , Fungi/drug effects , Benzoates/pharmacology , Benzoic Acid , Calcium Hydroxide/pharmacology , Formaldehyde/pharmacology , Nisin/pharmacology , Sorbic Acid/pharmacology
2.
East Afr Med J
; 60(11): 783-8, 1983 Nov.
Article
in English
| MEDLINE
| ID: mdl-6671440