The influence of selenium and copper on microbiological indicators of rye malt
2013
Antonenko, K., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kozlinskis, E., Latvia Univ. of Agriculture, Jelgava (Latvia)
Malt is a natural food product produced by germinating cereal grains. Safety of cereal grains and cereal products is a very important area. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The research object was rye malt. The purpose of the research was to investigate and compare the influence of copper and selenium on microbiological indicators of rye malt. Rye grains of 96% viability were soaked and germinated at temperature +6 ± 2 °C for 4 days, using copper(II) sulphate pentahydrate CuS04*5H2 O solutions (Cu concentration 10 mg LE-1, 50 mg LE-1, 100 mg LE-1) and for 3 days using sodium selenate Na2 SeO4 solutions (Se concentration 3 mg LE-1, 5 mg LE-1, 10 mg LE-1) then the soaked grains dried in the oven for 24 hours. The total plate count and yeast colony forming units were determined in rye malt samples. The obtained results showed that the increasing of copper and selenium concentration in solution significantly changes microflora of rye malt comparing with the control sample.
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