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Suo B, Dong Z, Huang Y, Guan P, Wang X, Fan H, Huang Z, Ai Z. Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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2
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Amylolytic lactic acid bacteria as starter cultures for malt quality improvement. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04178-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Alfeo V, De Francesco G, Sileoni V, Blangiforti S, Palmeri R, Aerts G, Perretti G, Todaro A. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103997] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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4
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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Yang S, Shan CS, Xu YQ, Jin L, Chen ZG. Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature. Food Res Int 2020; 140:109980. [PMID: 33648215 DOI: 10.1016/j.foodres.2020.109980] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 02/06/2023]
Abstract
Shelf life, storage stability and microbial growth of wet starch noodles during storage were investigated, and spoilage microbiota was also analyzed to further reveal the decisive factor shaping the microbial community. Sensory analysis and microbiological results indicated that starch noodles treated with sodium dehydroacetate and stored at 4 °C could effectively delay the moldy decay and extend the shelf-life to 50 days, as compared to control and other treatments. In wet starch noodles, molds were found to have a higher spoilage potential than bacteria and yeasts. 16S rDNA sequencing revealed that preservatives, rather than temperature, could cause the significant difference (PERMANOVA p = 0.001) of spoilage bacterial community among samples and sodium dehydroacetate could markedly reduce the bacterial diversity. ITS rDNA sequencing results demonstrated that temperature was the decisive factor in shaping fungal spoilage microbiota (Mantel test r = 0.413, p = 0.002). Besides, Spearman correlation analysis illustrated that the abundance of some microorganisms such as Pseudomonas, Aspergillus and Penicillium were found to be significantly correlated with pH or temperature. These findings provide guiding information in the selection of preservatives and environmental condition for this high-moisture starch noodles.
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Affiliation(s)
- Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yong-Qiang Xu
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Lu Jin
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Kawtharani H, Snini SP, Heang S, Bouajila J, Taillandier P, Mathieu F, Beaufort S. Phenyllactic Acid Produced by Geotrichum candidum Reduces Fusarium sporotrichioides and F. langsethiae Growth and T-2 Toxin Concentration. Toxins (Basel) 2020; 12:E209. [PMID: 32224845 PMCID: PMC7232515 DOI: 10.3390/toxins12040209] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/20/2020] [Accepted: 03/24/2020] [Indexed: 12/13/2022] Open
Abstract
Fusariumsporotrichioides and F. langsethiae are present in barley crops. Their toxic metabolites, mainly T-2 toxin, affect the quality and safety of raw material and final products such as beer. Therefore, it is crucial to reduce Fusarium spp. proliferation and T-2 toxin contamination during the brewing process. The addition of Geotrichum candidum has been previously demonstrated to reduce the proliferation of Fusarium spp. and the production of toxic metabolites, but the mechanism of action is still not known. Thus, this study focuses on the elucidation of the interaction mechanism between G.candidum and Fusarium spp. in order to improve this bioprocess. First, over a period of 168 h, the co-culture kinetics showed an almost 90% reduction in T-2 toxin concentration, starting at 24 h. Second, sequential cultures lead to a reduction in Fusarium growth and T-2 toxin concentration. Simultaneously, it was demonstrated that G. candidum produces phenyllactic acid (PLA) at the early stages of growth, which could potentially be responsible for the reduction in Fusarium growth and T-2 toxin concentration. To prove the PLA effect, F. sporotrichioides and F.langsethiae were cultivated in PLA supplemented medium. The expected results were achieved with 0.3 g/L of PLA. These promising results contribute to a better understanding of the bioprocess, allowing its optimization at an up-scaled industrial level.
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Affiliation(s)
| | | | | | | | | | - Florence Mathieu
- Laboratoire de Génie Chimique, UMR 5503, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France; (H.K.); (S.P.S.); (S.H.); (J.B.); (P.T.)
| | - Sandra Beaufort
- Laboratoire de Génie Chimique, UMR 5503, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France; (H.K.); (S.P.S.); (S.H.); (J.B.); (P.T.)
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7
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Improvement of barley (Hordeum vulgare L.) germination by application of biochar leacheate in steeping solution to upgrade malt quality. Biotechnol Lett 2019; 42:305-311. [PMID: 31820283 DOI: 10.1007/s10529-019-02781-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 12/03/2019] [Indexed: 10/25/2022]
Abstract
OBJECTIVE To investigate an improvement of barley germination by application of biochar leacheate in the steeping solution for upgrading malt quality. RESULTS Barley germination was improved when biochar leacheate was used in the steeping water during the first steeping cycle. A clear decrease in the time to reach 50% of final germination percentage was detected due to an addition of biochar leacheate, but no significant difference was observed in the percent germination at the end of germination. Hydrolase activities including α-amylase, proteinase and β-glucanase in barley grains were maximally increased during the malting process when 10% biochar leacheate was added to the first steeping water. The wort yielding indexes including both glucose and maltose content and the free amino nitrogen content were significantly increased but the β-glucan content was significantly decreased at a level of p < 0.05 when 10% biochar leacheate was added to the steeping water. CONCLUSIONS Biochar leacheate could be used as a stimulator in the steeping solution during the first steeping cycle to improve barley germination and so upgrade malt quality.
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Postulkova M, Rezanina J, Fiala J, Ruzicka MC, Dostalek P, Branyik T. Suppression of fungal contamination by Pythium oligandrum
during malting of barley. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Michaela Postulkova
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
- Department of Multiphase Reactors; Institute of Chemical Process Fundamentals, Czech Academy of Sciences; Rozvojova 135 165 02 Prague Czech Republic
| | - Jan Rezanina
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
| | - Jaromir Fiala
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
- Research Institute of Brewing and Malting; Lipova 15 120 44 Prague Czech Republic
| | - Marek C. Ruzicka
- Department of Multiphase Reactors; Institute of Chemical Process Fundamentals, Czech Academy of Sciences; Rozvojova 135 165 02 Prague Czech Republic
| | - Pavel Dostalek
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
| | - Tomas Branyik
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
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9
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Alfeo V, Jaskula-Goiris B, Venora G, Schimmenti E, Aerts G, Todaro A. Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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10
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Tsitko I, Manninen J, Smart K, James S, Laitila A. Management of barley-associated bacterial biofilms: a key to improving wort separation. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Irina Tsitko
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
| | - Jenny Manninen
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
| | | | - Sue James
- SABMiller Ltd, ABInBev House, Woking; UK
| | - Arja Laitila
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
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Lan W, Wang W, Yu Z, Qin Y, Luan J, Li X. Enhanced germination of barley (Hordeum vulgare L.) using chitooligosaccharide as an elicitor in seed priming to improve malt quality. Biotechnol Lett 2016; 38:1935-1940. [DOI: 10.1007/s10529-016-2181-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 07/20/2016] [Indexed: 10/21/2022]
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