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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 1
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Original Articles

Production of Brewing Worts from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

Johanan Espinosa-RamírezCentro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849Monterrey, N. L.México
,
Esther Pérez-CarrilloCentro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849Monterrey, N. L.México
&
Sergio O. Serna-SaldívarCentro de Biotecnología FEMSA, Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849Monterrey, N. L.MéxicoCorrespondence[email protected]
Pages 49-56 | Published online: 05 Feb 2018

Citations (12)

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Read on this site (4)

Erick Heredia-Olea, Enrique Cortés-Ceballos & Sergio O. Serna-Saldívar. (2017) Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract. Journal of the American Society of Brewing Chemists 75:2, pages 116-121.
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Enrique Cortés-Ceballos, Yazel Nava-Valdez, Esther Pérez-Carrillo & Sergio O. Serna-Saldívar. (2015) Effect of the Use of Thermoplastic Extruded Corn or Sorghum Starches on the Brewing Performance of Lager Beers. Journal of the American Society of Brewing Chemists 73:4, pages 318-322.
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Sorelle D. Nsogning, Martin Zarnkow, Thomas Becker, Alexander Merz & Sven Schönenberg. (2015) Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer. Journal of the American Society of Brewing Chemists 73:1, pages 22-28.
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Johanan Espinosa-Ramírez, Esther Pérez-Carrillo & Sergio O. Serna-Saldívar. (2013) Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase. Journal of the American Society of Brewing Chemists 71:4, pages 208-213.
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Articles from other publishers (8)

Edward D. Kerr, Glen P. Fox & Benjamin L. Schulz. (2023) Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing. Journal of Proteome Research 22:11, pages 3596-3606.
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Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco & Giuseppe Spano. (2021) Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 10:8, pages 1831.
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Drew Budner, Joseph Carr, Brett Serafini, Samantha Tucker, Elisabeth Dieckman-Meyer, Lindsey Bell & Katherine A. Thompson-Witrick. (2021) Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum. Beverages 7:3, pages 56.
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Adriana Dabija, Marius Eduard Ciocan, Ancuta Chetrariu & Georgiana Gabriela Codină. (2021) Maize and Sorghum as Raw Materials for Brewing, a Review. Applied Sciences 11:7, pages 3139.
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Gregory A. Komlaga, Caleb M. Agbale, Thomas Najah & Solomon Dowuona. (2021) Screening of Ghanaian sorghum varieties for lager style brewing. Journal of the Institute of Brewing 127:3, pages 232-237.
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Monica Rubio-Flores, Arnulfo Ricardo García-Arellano, Esther Perez-Carrillo & Sergio O. Serna-Saldivar. (2020) Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers. Bioresources and Bioprocessing 7:1.
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Nazarena Cela, Nicola Condelli, Marisa C. Caruso, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve & Fernanda Galgano. (2020) Gluten-Free Brewing: Issues and Perspectives. Fermentation 6:2, pages 53.
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Sedjro Emile Tokpohozin, Susann Fischer & Thomas Becker. (2018) Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement. LWT 90, pages 303-309.
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