[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: [compost_tea] malt vs molassaas



 Malt: grain (as barley) softened by steeping in water, allowed to germinate, 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 involves maltase, an enzyme which must be a protein(?). There are also the cell wall proteins in the  original stock.  Doc E can correct me, but it is the proteins that the fungi go for in Malts and not the sugars. Quite honestly, however, I haven't tried molasses in AH to see if it might grow fungi, too!  Some scientist, huh!
 
Cheers,
 
Jeff
 
 

To unsubscribe from this group, send an email to:
compost_tea-unsubscribe@yahoogroups.com



Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.