Re: [compost_tea] malt vs molassaas
Malt: grain (as barley) softened by steeping in water, allowed to germinat=
e, and used especially in brewing and distilling
Molasses : the thick dark to light brown syrup that is separated from raw =
sugar in sugar manufacture; a syrup made from boiling down sweet vegetable =
or fruit juice
The malting process converts the stored starch into soluble compounds such=
as the sugar maltose and by so doing makes fermentation possible. This inv=
olves maltase, an enzyme which must be a protein(?). There are also the cel=
l wall proteins in the original stock. Doc E can correct me, but it is th=
e proteins that the fungi go for in Malts and not the sugars. Quite honestl=
y, however, I haven't tried molasses in AH to see if it might grow fungi, t=
oo! Some scientist, huh!
Cheers,
Jeff
.
Received on Sun Feb 02 2003 - 20:09:41 EST
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