Re: [compost_tea] malt vs molassaas

From: Jeff Lowenfels <jeff_at_gardener.com>
Date: Sun, 2 Feb 2003 16:00:48 -0600

 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




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Received on Sun Feb 02 2003 - 20:09:41 EST

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