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OfflineStopGo
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Maltodextrin for LC?
    #5909488 - 07/28/06 04:29 PM (17 years, 6 months ago)

Will maltodextrin work in place of dextrose when combined with LME to make an LC. For some reason I grabbed a bag of maltodextrin instead of dextrose when I went to the store.


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InvisibleTippinthru
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Re: Maltodextrin for LC? [Re: StopGo]
    #5909492 - 07/28/06 04:33 PM (17 years, 6 months ago)

I believe that is made from mostly corn starch, rather than corn sugar.

I would think, it would be to cloudy for LC.

But, I don't know, having never tried it.


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OfflineStopGo
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Re: Maltodextrin for LC? [Re: Tippinthru]
    #5909503 - 07/28/06 04:37 PM (17 years, 6 months ago)

Well I answered my question by doing a simple search.  Man what an amateur :rolleyes:


Edited by StopGo (07/28/06 04:41 PM)


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Invisiblefastfred
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Re: Maltodextrin for LC? [Re: StopGo]
    #5909827 - 07/28/06 07:26 PM (17 years, 6 months ago)

What did you find?

I assume it would work just fine. It's going to be almost the same as dextrose I think, so it should work exactly the same.

I would also use powdered malt instead of liquid. Liquid should work fine, but the solid is easier to weigh out and you don't have to guess about the water content in it.


-FF


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InvisibleOmnicracker
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Re: Maltodextrin for LC? [Re: fastfred]
    #5909846 - 07/28/06 07:39 PM (17 years, 6 months ago)

In brewing, you use maltodextrin, and other "unfermentables", to adjust body and foam. this is because it cannot be broken down by the fermentation or respiration cycles of beer yeast.

what fungal culture needs is sucrose, found in malt, honey, maple syrup, molasses and corn syrup. dextose is added by some (myself included) for one reson or another that maybe no one remembers, but it works fine.

judging by the similarity of LC ingredients with yeast or myc., i would say that its not a good idea. it might work, but there are far more digestable sugars out there.


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Edited by Omnicracker (07/28/06 07:47 PM)


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Invisiblefastfred
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Re: Maltodextrin for LC? [Re: Omnicracker]
    #5909966 - 07/28/06 08:21 PM (17 years, 6 months ago)

Sucrose (table sugar) is a poor sugar to use for myc cultures. Myc digests starch well unlike yeasts. Maltodextrin is just starch that's been broken down a bit.

Dextrose is corn sugar and is highly preferred by myc. Malt extract is about 40% maltose, 10-15% maltotriose, and 30% higher saccharides with a small amount of glucose (<10%), sucrose(<3%), and fructose(<2%).

Maltose is the best sugar to use for liquid cultures, followed by dextrose and glucose. Sucrose will result in little, if any, growth.


-FF


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OfflineBeefSupremeJr
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Re: Maltodextrin for LC? [Re: fastfred]
    #25803935 - 02/10/19 02:46 PM (4 years, 11 months ago)

I hate to bump old threads and I apologize, but did anyone ever try this?  I have a ton of this stuff.  (It’s a nutritional weight gainer).  I’m running low on me for plates.


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