International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

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.2017.6(11): 3541-3551

Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo
P. Diakabana1-3, 5*, M.G. Dzondo1,4,5, J.E. Moussounga1,4, A.W.G. Sompila Tamba1,4, A.B. Madiélé Mabika1,4, L. Messo1,4, S.C. Kobawila5 and D. Louembé5
1Centre de Recherche et d’Initiation des Projets de Technologie, Délégation Générale à la Recherche Scientifique et Technologique, Brazzaville
2Institut Supérieur de Technologie Agroalimentaire et d’Agronomie,Université Libre du Congo, Brazzaville
3Ecole Supérieure de Technologie des Cataractes, Brazzaville
4Ecole Nationale Supérieure Polytechnique, Université Marien NGOUABI, Brazzaville
5EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville
*Corresponding author

In the pursuit of our work on the traditional process of malting of corn, study of smothering phase consists to appreciate the evolution of degree of softening of grains of the malt in relationship with the cell density of yeast. In the course of steeping process the humidified corn acidify oneself spontaneously (initial acidity: 0.5 ml of 0.1 N NaOH solution and final acidity: 1.2 ml of NaOH) and sustains a germination process which the stopping is assured by smothering the germinated grains. This supplementary phase of malting process unrolling in the anaerobic conditions and hot (from 35°C at 50°C) spontaneously, killing the germ of the grains, is observed at the end of germination stage. The results of the test at the water reveal a good degree of softening of the grains of malt when the corn used in the malting originates from a long period of post-harvest stocking (from 4.2 at 8 months). The cell density of population of developed yeast in the heart of grains malt of corn increases with the duration of the post-harvest stocking of corn grains of whom they originate (250x106 CFU cells of yeast by gram of dry malt for 3 months of stocking of corn in comparison with 510x106 CFU cells of yeast/gram for 8 months).

Keywords: Smothering stage of malting process, Diver grains, Cell density of yeast, Quality of malt searched.

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How to cite this article:

Diakabana, P., M.G. Dzondo, J.E. Moussounga, A.W.G. Sompila Tamba, A.B. Madiélé Mabika, L. Messo, S.C. Kobawila and Louembé, D. 2017. Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo.Int.J.Curr.Microbiol.App.Sci. 6(11): 3541-3551. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.