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Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer

✍ Scribed by J. P. Van Der Walt

Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
717 KB
Volume
7
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The three main microbiological conversions in the production of kaffir beer have been studied, viz.: the souring of the mash by lactic acid bacteria, the alcoholic fermentation of the wort by a variety of yeasts generally present on the malt used in the conversion and, finally, the spoilage due to volatile acid formation. It was found that in breweries where no temperature control was practised during souring, a very heterogeneous lactic acid microflora developed. Eight species were recognized. In the subsequent alcoholic fermentation twenty different yeast species were isolated from beers. Saccharomyces cerevisiae, Candida krusei and Kloeckera apiculata were found to be the predominant species. The spoilage due to excessive acetic acid formation was found to be caused by the development of the common malt and beer Acetobacter species.

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Kaffircorn malting and brewing studies.
Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materials
✍ M. M. von Holdt; J. C. Brand 📂 Article 📅 1960 🏛 John Wiley and Sons 🌐 English ⚖ 406 KB

## Abstract Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam __et al.__ Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different brewe