The effect of five chemical preservatives on the micro-organisms associated with sorghum grain and malts was investigated. Sorbic acid, sodium benzoate, nisin, formaldehyde and lime at concentrations up to 500, 100, 1000, 1500 and 2000 ppm, respectively did not adversely affect the malting properties of sorghum grain. Only HCHO and Ca(OH)2, each of which prevented bacteria and mould growth at 500 and 2000 ppm, respectively, were sufficiently effective at maximum practicable concentrations to control microbial contamination during malting.
Cocoa beans infected by Botryodiplodia theobromae produced proteins which possessed proteolytic activity. The enzyme was partially purified by ammonium sulphate precipitation followed by molecular exclusion and ion‐exchange chromatography. The Mr was approx. 80000. The enzyme exhibited maximum activity at pH 8.0 and 35°C, and possessed an apparent Km of approx. 8.3 mg/ml for casein. Activity of the enzyme was stimulated by Ca2+ and Mg2+ but inhibited by mercuric chloride, EDTA, iodoacetic acid and 2,4‐dinitrophenol.
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