Fungal flora of malting of Zea mays Linn.
Article first published online: 19 OCT 2006
Copyright © 1989 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 33, Issue 1, pages 1–7, 1989
How to Cite
Fapohunda, S. O. (1989), Fungal flora of malting of Zea mays Linn. Nahrung, 33: 1–7. doi: 10.1002/food.19890330102
- Issue published online: 19 OCT 2006
- Article first published online: 19 OCT 2006
- Manuscript Revised: 21 JAN 1988
- Manuscript Received: 30 JUN 1987
Malting is a vital stage before fermentation of Zea mays to produce alcoholic beverages. Due to the raising of moisture level the grains are often associated with some moulds. Two of these fungi, i.e. Aspergillus flavus and Aspergillus terreus were isolated by the dilution plate technique. They reduced the percentages of oil, protein and carbohydrates of malted mays grains and increased the ash and fibre contents. Investigation on some cultural conditions indicated that alkaline pH enhanced the growth of A. terreus, and both species exhibited luxuriant mycelia growth and sporulation when incubated under an alternating light and dark regimes (at 24 h regular interval).