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Tan H, Zhou H, Guo T, Zhou Y, Wang S, Liu X, Zhang Y, Ma L. Matrix-associated mycotoxins in foods, cereals and feedstuffs: A review on occurrence, detection, transformation and future challenges. Crit Rev Food Sci Nutr 2022; 64:3206-3219. [PMID: 36205056 DOI: 10.1080/10408398.2022.2131724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Matrix-associated mycotoxins that bind with macromolecular components through covalent or non-covalent interactions easily occur in various cereals, cereal-based products, and cereal-based feedstuff. They are "masked" by macro-components, causing the underestimation of total exposure risk of mycotoxins. Most of the current reports focus on the free and modified mycotoxins, while the matrix-associated forms are ignored but still can exert toxic effects after ingestion. In this paper, current researches and future prospects of matrix-associated mycotoxins are reviewed. Especially, a focus is set on the transformation of matrix-associated mycotoxins with their free forms during metabolism and food processing. Enzymes, temperature and pH levels during food processing can induce the interconversion of matrix-associated mycotoxins with free mycotoxins. Furthermore, the analytical methods targeted on matrix-associated mycotoxins are discussed. Due to the lack of efficient methods releasing the mycotoxins from matrix, the standard analytical methods has not developed so far. Also, we further analyzed the challenges of matrix-associated mycotoxins about variety, occurrence, toxicity and transformation, exposure assessment, which contributes to establish preventive measures to control their hazards for consumers. Overall, this overview is significant for perfecting risk assessment, as well as developing effective prevention and control actions to matrix-associated mycotoxins.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing, P.R. China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Shuo Wang
- College of Food Science, Southwest University, Chongqing, P.R. China
- School of Medicine, Tianjin Key Lab Food Science and Health, Nankai University, Tianjin, P.R. China
| | - Xiaozhu Liu
- Foshan Micro Wonders Biotechnology Co., Ltd, Guangdong, P.R. China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, P.R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
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Martínez A, Zamora E, Álvarez ML, Bautista-Gallego J, Ramírez M. Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae. Front Microbiol 2022; 13:1006978. [PMID: 36274726 PMCID: PMC9583163 DOI: 10.3389/fmicb.2022.1006978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 09/22/2022] [Indexed: 11/24/2022] Open
Abstract
Non-conventional yeasts such as Torulaspora delbrueckii (Td) have been proposed for sparkling winemaking. Unfortunately, this yeast has poor efficiency in completing wine fermentation as compared to Saccharomyces cerevisiae (Sc). New mutants with increased resistance to SO2, ethanol, and high CO2 pressure were previously isolated from spore clones of Td. Although these mutants showed improved capability for base wine fermentation, there is still room for genetic improvement of Td yeasts until the fermentative capacity of Sc is achieved. As an alternative approach, yeast mixture for eventual hybridization of Td with Sc was assayed in this study. The new yeast mixture clones (Sc-mixed Td) showed an intermediate phenotype between both parent yeasts for some relevant biotechnological properties, such as resistance to SO2, ethanol, copper, high CO2 pressure, and high temperature, as well as flocculation potential. These properties varied depending on the specific Sc-mixed Td clone. Several mixture clones showed improved capability for base wine fermentation as compared to the Td parent strain, approaching the fermentation capability of the Sc parent strain. The organoleptic quality of sparkling wine was also improved by using some mixture clones and this improved quality coincided with an increased amount of acetate and ethyl esters. The genetic stability of some Sc-mixed Td clones was good enough for commercial yeast production and winery applications.
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Affiliation(s)
- Alberto Martínez
- Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Badajoz, Spain
| | - Emiliano Zamora
- Estación Enológica, Junta de Extremadura, Almendralejo, Spain
| | | | - Joaquín Bautista-Gallego
- Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Badajoz, Spain
| | - Manuel Ramírez
- Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Badajoz, Spain
- *Correspondence: Manuel Ramírez,
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253
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Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions. Foods 2022; 11:foods11193089. [PMID: 36230176 PMCID: PMC9563567 DOI: 10.3390/foods11193089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/29/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022] Open
Abstract
Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop chemical composition undergoes many physical and chemical changes that impact its quality. The main purpose of our study was to evaluate the changes occurring in hop oil content and its chemical composition during two years of storage under four different conditions (anaerobic, aerobic, cold room (4 °C), and room temperature) in the form of cones and pellets, supplied by local suppliers in Slovenia. Hop oil content and composition were determined by steam distillation and GC-FID. The greatest decrease in hop essential oil content occurred when the hops were stored under aerobic conditions and at room temperature. Monitoring of eight hop oil compounds under various conditions revealed different behaviors of the changes. The best storage conditions were anaerobic at low temperatures. Oxygen resistance was lower for pellets than for hop cones, whereas high temperature was more devastating for hop cones. In addition to the storage conditions, the hop variety and form were important factors regulating the extent of changes in hop oil content and chemical composition.
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254
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Ikhalaynen YA, Plyushchenko IV, Rodin IA. Hopomics: Humulus lupulus Brewing Cultivars Classification Based on LC-MS Profiling and Nested Feature Selection. Metabolites 2022; 12:metabo12100945. [PMID: 36295846 PMCID: PMC9609554 DOI: 10.3390/metabo12100945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/23/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022] Open
Abstract
Omics approaches in plant analysis find many different applications, from classification to new bioactive compounds discovery. Metabolomics seems to be one of the most informative ways of describing plants’ phenotypes, since commonly used methods such as liquid chromatography–mass spectrometry (LC-MS) and nuclear magnetic resonance spectroscopy (NMR) could provide a huge amount of information about samples. However, due to high efficiency, many disadvantages arise with the complexity of the experimental design. In the present work, we demonstrate an untargeted metabolomics pipeline with the example of a Humulus lupulus classification task. LC-MS profiling of brewing cultivars samples was carried out as a starting point. Hierarchical cluster analysis (HCA)-based classification in combination with nested feature selection was provided for sample discrimination and marker compounds discovery. Obtained metabolome-based classification showed an expected difference compared to genetic-based classification data. Nine compounds were found to have the biggest classification power during nested feature selection. Using database search and molecular network construction, five of them were identified as known hops bitter compounds.
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Affiliation(s)
| | | | - Igor Alexandrovich Rodin
- Chemistry Department, Lomonosov Moscow State University, 119991 Moscow, Russia
- Department of Epidemiology and Evidence-Based Medicine, Sechenov First Moscow State Medical University, 119435 Moscow, Russia
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255
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Methner Y, Magalhães F, Raihofer L, Zarnkow M, Jacob F, Hutzler M. Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Front Microbiol 2022; 13:1011155. [PMID: 36274745 PMCID: PMC9581282 DOI: 10.3389/fmicb.2022.1011155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Frederico Magalhães
- Chair of Brewing and Beverage Technology, Technical University of Berlin, Berlin, Germany
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Luis Raihofer
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
- *Correspondence: Mathias Hutzler,
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256
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Liu Y, Li X, Li H, Zhang H, Shen X, Zhang L, Han S, Pan C. Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu. PLoS One 2022; 17:e0274881. [PMID: 36194604 PMCID: PMC9531834 DOI: 10.1371/journal.pone.0274881] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Accepted: 09/06/2022] [Indexed: 11/19/2022] Open
Abstract
To study the difference between the fungal community compositional and fragrance components in medium- and high-Temperature Taorong-type Baijiu Daqu. The microbial communities and fragrance components of Taorong-type Baijiu Daqu were analyzed using high-throughput sequencing (HTS) and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). With an abundance at the phylum and genus levels ≥0.01% as the threshold, 3 phyla, Mucoromycota, Ascomycota, and Basidiomycota, were found in both medium- and high-temperature Daqu, but their abundances differed. At the genus level, 15 and 13 genera were recognized. Rhizopus (72.40%) and Thermomyces (53.32%) accounted for the most significant proportions in medium-temperature and high-temperature Daqu, respectively. Medium-temperature Daqu and high-temperature Daqu were found to have 40 and 29 fragrance components, respectively and contained the highest proportions of pyrazines (53.12%) and acids (32.68%). Correlation analyses between microbes and fragrance components showed that Aspergillus, Hyphopichia, Trichosporon, Alternaria were all highly and positively correlated with pyrazines, but the dominant fungal communities were highly correlated with only a few individual acid compounds but not with acid compounds overall. The unique Daqu -making process and environment lead to these differences.
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Affiliation(s)
- Yanbo Liu
- College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, China
- School of Life Sciences, Henan University, Kaifeng, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xin Li
- College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Haideng Li
- College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Huimin Zhang
- College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xiangkun Shen
- Henan Food Industry Science Research Institute Co., Ltd., Zhengzhou, China
| | - Lixin Zhang
- School of Life Sciences, Henan University, Kaifeng, China
| | - Suna Han
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, China
| | - Chunmei Pan
- College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- * E-mail:
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257
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Prebihalo SE, Reaser BC, Gough DV. Multidimensional Gas Chromatography: Benefits and Considerations for Current and Prospective Users. LCGC NORTH AMERICA 2022. [DOI: 10.56530/lcgc.na.zi3478f2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Two-dimensional gas chromatography (GC×GC) offers improved separation power for complex samples containing hundreds to thousands of analytes. However, several considerations must be made to determine whether multidimensional gas chromatography (MDGC) is the logical instrument choice to answer a particular scientific question, including, but not limited to, whether the analysis is targeted or non-targeted, the number of analytes of interest, and the presence of interferences that are coeluted, as well as any potential regulatory or industrial constraints. Currently, MDGC remains daunting for many users because of data complexity and the limited tools commercially available, which are critical for improving the accessibility of MDGC. Herein, we discuss considerations that may assist analysts, laboratory managers, regulatory agents, instrument and software vendors, and those interested in understanding the applicability of 2D-GC for the scientific question being investigated.
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258
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Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi. Food Res Int 2022; 160:111688. [DOI: 10.1016/j.foodres.2022.111688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 07/04/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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259
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Tan H, Li Y, Zhou H, Guo T, Zhou Y, Zhang Y, Ma L. Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing. Food Res Int 2022; 160:111721. [DOI: 10.1016/j.foodres.2022.111721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/27/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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260
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Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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261
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Peng Q, Zheng H, Meng K, Yu H, Xie G, Zhang Y, Yang X, Chen J, Xu Z, Lin Z, Liu S, Elsheery NI, Wu P, Fu J. Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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262
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Moullet O, Díaz Bermúdez G, Fossati D, Brabant C, Mascher F, Schori A. Pyramiding wheat pre-harvest sprouting resistance genes in triticale breeding. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:60. [PMID: 37309488 PMCID: PMC10248708 DOI: 10.1007/s11032-022-01327-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 09/07/2022] [Indexed: 06/14/2023]
Abstract
Pre -harvest sprouting (PHS) is an important problem in cereal production reducing yield and grain quality. After decades of improvement, triticale remains particularly susceptible to PHS but no resistance genes or QTLs were identified so far in this species. As wheat shares the A and B genomes with triticale, wheat PHS resistance genes can be introgressed into triticale genome by recombination after interspecific crosses. In this project, three PHS resistance genes have been transferred from wheat to triticale by marker-assisted interspecific crosses, followed by four backcrosses. The gene TaPHS1 from the 3AS chromosome of cultivar Zenkoujikomugi (Zen) and the TaMKK3 and TaQsd1, respectively located on the 4AL and 5BL chromosomes derived both from cultivar Aus1408, were pyramided in the triticale cultivar Cosinus. Only the TaPHS1 gene increases consistently the PHS resistance in triticale. The lack of efficacy of the other two genes, especially TaQsd1, could be the result of an imperfect linkage between the marker and the gene of interest. The introduction of PHS resistance genes did not alter agronomic nor disease resistance performances of triticale. This approach leads to two new, agronomically performant and PHS-resistant triticale cultivars. Today, two breeding triticale lines are ready to enter the official registration process.
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Affiliation(s)
- Odile Moullet
- Plant Breeding and Genetic Resources, Agroscope Changins, CH-1260 Nyon, Switzerland
| | - Gemma Díaz Bermúdez
- Plant Breeding and Genetic Resources, Agroscope Changins, CH-1260 Nyon, Switzerland
| | - Dario Fossati
- Plant Breeding and Genetic Resources, Agroscope Changins, CH-1260 Nyon, Switzerland
| | - Cécile Brabant
- Plant Breeding and Genetic Resources, Agroscope Changins, CH-1260 Nyon, Switzerland
| | - Fabio Mascher
- Plant Breeding and Genetic Resources, Agroscope Changins, CH-1260 Nyon, Switzerland
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263
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Alptekin B, Erfatpour M, Mangel D, Pauli D, Blake T, Turner H, Lachowiec J, Sherman J, Fischer A. Selection of favorable alleles of genes controlling flowering and senescence improves malt barley quality. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:59. [PMID: 37313013 PMCID: PMC10248683 DOI: 10.1007/s11032-022-01331-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 09/14/2022] [Indexed: 06/15/2023]
Abstract
Malt barley (Hordeum vulgare L.) is an important cash crop with stringent grain quality standards. Timing of the switch from vegetative to reproductive growth and timing of whole-plant senescence and nutrient remobilization are critical for cereal grain yield and quality. Understanding the genetic variation in genes associated with these developmental traits can streamline genotypic selection of superior malt barley germplasm. Here, we determined the effects of allelic variation in three genes encoding a glycine-rich RNA-binding protein (HvGR-RBP1) and two NAC transcription factors (HvNAM1 and HvNAM2) on malt barley agronomics and quality using previously developed markers for HvGR-RBP1 and HvNAM1 and a novel marker for HvNAM2. Based on a single-nucleotide polymorphism (SNP) in the first intron, the utilized marker differentiates NAM2 alleles of low-grain protein variety 'Karl' and of higher protein variety 'Lewis'. We demonstrate that the selection of favorable alleles for each gene impacts heading date, senescence timing, grain size, grain protein concentration, and malt quality. Specifically, combining 'Karl' alleles for the two NAC genes with the 'Lewis' HvGR-RBP1 allele extends grain fill duration, increases the percentage of plump kernels, decreases grain protein, and provides malt quality stability. Molecular markers for these genes are therefore highly useful tools in malt barley breeding. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01331-7.
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Affiliation(s)
- Burcu Alptekin
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
- Present Address: Department of Bacteriology, University of Wisconsin, Madison, WI 53706 USA
| | - Mohammad Erfatpour
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
- Present Address: Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Dylan Mangel
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
- Present Address: Department of Plant Pathology, Kansas State University, Manhattan, KS 66506 USA
| | - Duke Pauli
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
- Present Address: School of Plant Sciences, University of Arizona, Tucson, AZ 85721 USA
| | - Tom Blake
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
| | - Hannah Turner
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
| | - Jennifer Lachowiec
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
| | - Jamie Sherman
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
| | - Andreas Fischer
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717 USA
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264
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Wang X, Sun S, Xu H, Liu J, Wang Y, Song J, Ting P, Nie C, Zhang H. Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2111948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xiaochen Wang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Shaokang Sun
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hengyuan Xu
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jinshang Liu
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Wang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jialin Song
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Patrick Ting
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Cong Nie
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haojun Zhang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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265
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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods 2022; 11:foods11193045. [PMID: 36230121 PMCID: PMC9563716 DOI: 10.3390/foods11193045] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.
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266
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Martin-Lobera C, Aranda F, Lozano-Martinez P, Caballero I, Blanco CA. Bread as a Valuable Raw Material in Craft Ale Beer Brewing. Foods 2022; 11:foods11193013. [PMID: 36230089 PMCID: PMC9563417 DOI: 10.3390/foods11193013] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.
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Affiliation(s)
- Carlos Martin-Lobera
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Fernando Aranda
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | | | - Isabel Caballero
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Carlos A. Blanco
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
- Correspondence:
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267
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Li Y, Liu X, Cui Z, Zheng Y, Jiang H, Zhang Y, Liang Y, Li Z, Zhu S, Wu S. Treating Multi-Drug-Resistant Bacterial Infections by Functionalized Nano-Bismuth Sulfide through the Synergy of Immunotherapy and Bacteria-Sensitive Phototherapy. ACS NANO 2022; 16:14860-14873. [PMID: 36094899 DOI: 10.1021/acsnano.2c05756] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Owing to its flexibility and high treatment efficiency, phototherapy is rapidly emerging for treating bacteria-induced diseases, but how to improve the sensitivity of bacteria to reactive oxygen species (ROS) and heat simultaneously to kill bacteria under mild conditions is still a challenge. Herein, we designed a NIR light catalyst (Bi2S3-S-nitrosothiol-acetylcholine (BSNA)) by transforming •O2- into peroxynitrite in situ, which can enhance the bacterial sensibility to ROS and heat and kill bacteria under a mild temperature. The transformed peroxynitrite in situ possessed a stronger ability to penetrate cell membranes and antioxidant capacity. The BSNA nanoparticles (NPs) inhibited the bacterial glucose metabolic process through down-regulated xerC/xerD expression and disrupted the HSP70/HSP90 secondary structure through nitrifying TYR179. Additionally, the synergistic effect of the designed BSNA and clinical antibiotics increased the antibacterial activity. In the case of tetracycline-class antibiotics, BSNA NPs induced phenolic hydroxyl group structure changes and inhibited the interaction between tetracycline and targeted t-RNA recombinant protein. Besides, BSNA stimulated production of more CD8+ T cells and reduced common complications in peritonitis, which provided immunotherapy activity. The targeted and anti-infective effect of BSNA suggested that we propose a nanotherapeutic strategy to achieve more efficient synergistic therapy under mild temperatures.
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Affiliation(s)
- Yuan Li
- School of Materials Science & Engineering, Peking University, Beijing 100871, China
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Xiangmei Liu
- School of Health Science & Biomedical Engineering, Hebei University of Technology, Xiping Avenue 5340, Beichen District, Tianjin 300401, P.R. China
| | - Zhenduo Cui
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Yufeng Zheng
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Hui Jiang
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Yu Zhang
- Department of Orthopedics, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou 510080, China
| | - Yanqin Liang
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Zhaoyang Li
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Shengli Zhu
- The Key Laboratory of Advanced Ceramics and Machining Technology by the Ministry of Education of China, School of Materials Science & Engineering, Tianjin University, Tianjin 300072, P.R. China
| | - Shuilin Wu
- School of Materials Science & Engineering, Peking University, Beijing 100871, China
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268
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Nakatsu K, Okamoto A, Hayashi G, Murakami H. Repetitive Thiazolidine Deprotection Using a Thioester‐Compatible Aldehyde Scavenger for One‐Pot Multiple Peptide Ligation**. Angew Chem Int Ed Engl 2022; 61:e202206240. [DOI: 10.1002/anie.202206240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Koki Nakatsu
- Department of Biomolecular Engineering Graduate School of Engineering Nagoya University Furo-cho Chikusa-ku Nagoya 464-8603 Japan
| | - Akimitsu Okamoto
- Department of Chemistry and Biotechnology Graduate School of Engineering The University of Tokyo 7-3-1 Hongo Bunkyo-ku Tokyo 113-8656 Japan
- Research Center for Advanced Science and Technology The University of Tokyo 4-6-1 Komaba Meguro-ku Tokyo 153-8904 Japan
| | - Gosuke Hayashi
- Department of Biomolecular Engineering Graduate School of Engineering Nagoya University Furo-cho Chikusa-ku Nagoya 464-8603 Japan
| | - Hiroshi Murakami
- Department of Biomolecular Engineering Graduate School of Engineering Nagoya University Furo-cho Chikusa-ku Nagoya 464-8603 Japan
- Institute of Nano-Life-Systems Institutes of Innovation for Future Society Nagoya University Furo-cho Chikusa-ku Nagoya 464-8603 Japan
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269
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Fungal Endophytes Isolated from Elymus repens, a Wild Relative of Barley, Have Potential for Biological Control of Fusarium culmorum and Pyrenophora teres in Barley. Pathogens 2022; 11:pathogens11101097. [PMID: 36297154 PMCID: PMC9612256 DOI: 10.3390/pathogens11101097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/15/2022] [Accepted: 09/18/2022] [Indexed: 11/17/2022] Open
Abstract
Twenty-four fungal endophytes, isolated from a wild relative of barley, Elymus repens, were screened in barley against an isolate of Fusarium culmorum and an isolate of Pyrenophora teres under controlled conditions. In all experiments, the endophytes were applied individually as seed dressings. Five endophytes could significantly reduce symptoms of Fusarium culmorum (Periconia macrospinosa E1 and E2, Epicoccum nigrum E4, Leptodontidium sp. E7 and Slopeiomyces cylindrosporus E18). In particular, treatment with Periconia macrospinosa E1 significantly reduced Fusarium symptoms on roots by 29–63% in two out of four experiments. Using, a gfp transformed isolate of P. macrospinosa E1, it was possible to show that the fungus was present on roots 14 days after sowing, coinciding with the disease scoring. To test for a potential systemic effect of the seed treatment, eight endophyte isolates were tested against the leaf pathogen Pyrenophora teres. Three isolates could significantly reduce symptoms of P. teres (Lasiosphaeriaceae sp. E10, Lindgomycetaceae sp. E13 and Leptodontidium sp. E16). Seed treatment with Lasiosphaeriaceae sp. E10 reduced net blotch leaf lesion coverage by 89%, in one out of three experiments. In conclusion, specific endophyte isolates exerted varying degrees of protection in the different experiments. Nevertheless, data suggest that endophytic strains from E. repens in a few cases are antagonistic against F. culmorum and P. teres, but otherwise remain neutral when introduced to a barley host in a controlled environment.
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270
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Gribkova I, Eliseev M, Zakharov M, Kosareva O, Zakharova V. Developing colloidal structure of beer by grain organic compounds. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation.
The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016).
The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content.
The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.
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Affiliation(s)
- Irina Gribkova
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | | | - Maxim Zakharov
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Olga Kosareva
- Moscow University for Industry and Finance “Synergy”
| | - Varvara Zakharova
- All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
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271
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Dai X, Zhang F, Wu W, Xu Q, Wu L, Li Z. Changes of wort characteristic components through low thermal stress boiling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This paper systematically studied the changes of wort characteristic components under various low thermal stress boiling, and separation methods of Dimethyl-Sulfide (DMS) accumulated in wort due to low thermal stress boiling. Compared with conventional boiling, the combined boiling (boiling at 3% evaporation rate and 98 °C holding temperature for 30 min) demonstrated that the change rates of solidifiable nitrogen, iso-α-acid and color were no more than 5%, the absorbance of thiobarbituric acid (TBA) reaction mixture decreased by 13.7%, and DMS can be separated by vacuum film stripping after whirlpool. For 98 °C holding temperature boiling, the differences in absorbance of TBA reaction mixture, iso-α-acid and color were 16, 11.6 and 5%, respectively. The solidifiable nitrogen content was equivalent to the 28 mg/L limit and DMS must be removed by vacuum film stripping two times. From the perspective of application, it is necessary to improve the separation efficiency of DMS subsequently.
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Affiliation(s)
- Xiaoyong Dai
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
| | - Fan Zhang
- Department of Mechanical and Electrical Engineering , Hetao College , Bayannur 015000 , China
| | - Wei Wu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin 300222 , China
- Guangdong Intelligent Filling Technology Co., Ltd , Foshan 528137 , China
| | - Long Wu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin 300222 , China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
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272
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Penagos-Tabares F, Sulyok M, Nagl V, Faas J, Krska R, Khiaosa-Ard R, Zebeli Q. Mixtures of mycotoxins, phytoestrogens and pesticides co-occurring in wet spent brewery grains (BSG) intended for dairy cattle feeding in Austria. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1855-1877. [PMID: 36129729 DOI: 10.1080/19440049.2022.2121430] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Spent brewery grains (BSG) are the main by-product of beer production and are incorporated in rations of food-delivering animals, mainly dairy cows. Like other agricultural commodities, BSG can be contaminated by a broad spectrum of natural and synthetic undesirable substances, which can be hazardous to animal and human health as well as to the environment. The co-occurrence of mycotoxins, phytoestrogens, other fungal and plant secondary metabolites, along with pesticides, was investigated in 21 BSG samples collected in dairy farms in Austria. For this purpose, a validated multi-metabolite liquid chromatography/electrospray ionisation tandem mass spectrometry (LC/ESI-MS/MS) was employed. Metabolites derived from Fusarium, Aspergillus, Alternaria and pesticide residues, were ubiquitous in the samples. Zearalenone (ZEN), T-2 and HT-2 toxins were the only regulated mycotoxin detected, albeit at concentrations below the European guidance values for animal feeds. Ergot alkaloids, Penicillium-derived metabolites, and phytoestrogens had occurrence rates of 90, 48 and 29%, respectively. Penicillium metabolites presented the highest levels among the fungal compounds, indicating contamination during storage. Aflatoxins (AFs), ochratoxins and deoxynivalenol (DON) were not detected. Out of the 16 detected pesticides, two fungicides, ametoctradin (9.5%) and mandipropamid (14.3%) revealed concentrations exceeding their respective maximum residue level (MRL) (0.01 mg kg-1) for barley in two samples. Although based on European guidance and MRL values the levels of the detected compounds probably do not pose acute risks for cattle, the impact of the long-time exposure to such mixtures of natural and synthetic toxicants on animal health and food safety are unknown and must be elucidated.
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Affiliation(s)
- Felipe Penagos-Tabares
- Department for Farm Animals and Veterinary Public Health, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria
| | - Michael Sulyok
- Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna (BOKU), Austria
| | - Veronika Nagl
- DSM Animal Nutrition and Health - BIOMIN Research Center, Tulln an der Donau, Austria
| | - Johannes Faas
- DSM Animal Nutrition and Health - BIOMIN Research Center, Tulln an der Donau, Austria
| | - Rudolf Krska
- Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna (BOKU), Austria.,Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, University Road, Belfast, UK
| | - Ratchaneewan Khiaosa-Ard
- Department for Farm Animals and Veterinary Public Health, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria
| | - Qendrim Zebeli
- Department for Farm Animals and Veterinary Public Health, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria.,Department for Farm Animals and Veterinary Public Health, Christian-Doppler-Laboratory for Innovative Gut Health Concepts in Livestock (CDL-LiveGUT), University of Veterinary Medicine, Vienna, Austria
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273
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Shi X, Zhao S, Chen S, Han X, Yang Q, Zhang L, Xia X, Tu J, Hu Y. Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation. Front Nutr 2022; 9:1004435. [PMID: 36185663 PMCID: PMC9524422 DOI: 10.3389/fnut.2022.1004435] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022] Open
Abstract
Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because of its taste, nutritional value, and various health functions. Tetramethylpyrazine (TMP), also known as ligustrazine, is not only an important compound related to the flavor of Chinese baijiu but also has special pharmacological effects. It gives the baijiu a nutty and baked aroma and provides baijiu with important health benefits. Recently, the nutritional, drinking, and health aspects of baijiu have attracted significant attention. Therefore, the study of TMP in baijiu is an important aspect of baijiu health research. This mini novel review summarizes the formation mechanism of TMP, along with the current research progress, analytical methods used, and regulation strategies associated with TMP in Chinese baijiu in recent years.
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Affiliation(s)
- Xiaoshan Shi
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Xinglin Han
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | | | | | - Xian Xia
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
| | - Junming Tu
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
| | - Yuanliang Hu
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
- Jingpai Co. Ltd., Daye, China
- *Correspondence: Yuanliang Hu
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274
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Wang C, Zhang Z, Zhang X, Tian X, Chen K, Zeng X. Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 2022; 11:foods11182921. [PMID: 36141048 PMCID: PMC9498828 DOI: 10.3390/foods11182921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Chen
- School of Food Science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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275
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Separation of Dimethyl Sulfide from Wort by Multi-Layer Centrifugal Film Method. Foods 2022; 11:foods11182901. [PMID: 36141029 PMCID: PMC9498384 DOI: 10.3390/foods11182901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/05/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022] Open
Abstract
Installing a separation device for undesirable volatile substances represented by dimethyl sulfide (DMS) in wort boiling systems is a common way to reduce the thermal stress and maintain the beer’s flavor stability (characterized by the thiobarbituric acid (TBA) value), but most of these separation devices need to provide additional vacuum or primary thermal energy. This research shows that it can produce self-evaporation that consumes its own sensible heat when wort is in the state of turbulent film. Therefore, a new gas-liquid separation system named the multilayer centrifugal film-forming device (similar to the spinning cone column (SCC)) is proposed, which can strengthen self-evaporation through wort turbulent film and create gas phase conditions for the separation of undesirable volatile substances. The results show that up to 91.6% of the content of DMS in wort could be significantly removed by centrifugal film self-evaporation. The TBA value of wort was reduced by more than 15%, and the wort was not found to be oxidized. Compared with the traditional boiling method, the multi-layer centrifugal film-forming device can significantly save primary energy consumption and reduce energy consumption by 216.4 kJ per liter of wort during the boiling and cooling process.
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276
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Tsapou EA, Ntourtoglou G, Drosou F, Tataridis P, Lalas S, Dourtoglou V. Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts. Front Bioeng Biotechnol 2022; 10:964174. [PMID: 36177179 PMCID: PMC9513813 DOI: 10.3389/fbioe.2022.964174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 08/03/2022] [Indexed: 11/23/2022] Open
Abstract
Glycerol is the main organic by-product of the biodiesel industry and it can be a source of carbon for fermentations or a substrate for biotransformations. This work investigates a process that uses pulsed electric field (PEF) to enhance polyol and propanediols extraction from a glycerol/glucose fermentation broth. Three different commercial, non-Saccharomyces strains, Torulaspora delbrueckii Prelude (Hansen), Torulaspora delbrueckii Biodiva 291 (Lallemand) and Metschnikowia pulcherrima (Lallemand) were studied. The results revealed that PEF had a positive impact on the extraction of polyols ranging from 12 to 191%, independently of fermentation conditions. Torulaspora delbrueckii Biodiva 291 (Lallemand) was found to be more efficient at pH 7.1. An optimized chromatography-based method for the qualitative and quantitative determination of the formed products evaluated. The experiments were carried out either in flasks or in a bioreactor.
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Affiliation(s)
- Evangelia A. Tsapou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - George Ntourtoglou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Fotini Drosou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Stavros Lalas
- Department of Food Science and Nutrition, University of Thessaly, Karditsa, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
- *Correspondence: Vassilis Dourtoglou,
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277
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Xie Y, Cai G, Xu M, Han B, Li C, Lu J. The effect of barley infected with xylanase‐producing filamentous fungi on premature yeast flocculation. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ying Xie
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi 214122 China
- College of Biology and Food Engineering Jilin Institute of Chemical Technology Jilin 132022 China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi 214122 China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi 214122 China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi 214122 China
| | - Minwei Xu
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Bingxin Han
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi 214122 China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Cun Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi 214122 China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi 214122 China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi 214122 China
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278
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Ghori I, Tubassam M, Ahmad T, Zuberi A, Imran M. Gut microbiome modulation mediated by probiotics: Positive impact on growth and health status of Labeo rohita. Front Physiol 2022; 13:949559. [PMID: 36160848 PMCID: PMC9507060 DOI: 10.3389/fphys.2022.949559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Accepted: 07/07/2022] [Indexed: 11/22/2022] Open
Abstract
The current study was targeted to determine the effect of probiotics on the growth, physiology, and gut microbiology of Labeo rohita fingerlings. One hundred and twenty fishes were divided into four dietary groups, each in triplicate for a feeding trial of 90 days. These treatments included T0 (control, basal diet) used as the reference, and three probiotic-supplemented diets represented as Tbc (Bacillus cereus), Tgc (Geotrichum candidum), and Tmc (B. cereus and G. candidum). The probiotics were supplemented at a level of 1 × 109 CFU/g feed. Fishes nurtured on probiotic-added diet showed significantly high physiological improvement (p < 0.05) in terms of growth, feed utilization capacity, hematological profile, and digestive enzymes as compared to control. The fish were subjected to a challenge test after a 90-day feeding trial. The Tmc exhibited maximum fish growth when challenged by Staphylococcus aureus and showed fish survival when compared to control, in which fish mortality was examined. Fish gut microbial composition was modulated by probiotic treatments, especially in Tgc and Tmc as compared to control. The absence of opportunistic pathogens such as Staphylococcus saprophyticus and Sporobolomyces lactosus and detection of lower levels of Trichosporon and Cryptococcus in treated groups indicate the gut modulation driven by applied probiotics. The G. candidum QAUGC01 was retrieved in yeast metagenomics data, which might be due to the production of polyamines by them that facilitated adherence and consequent persistence. In conclusion, it can be suggested that the probiotic-supplemented diet could enhance fish growth and feed efficiency through community modulation and digestive enzymes, which could be a milestone in local aquaculture.
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Affiliation(s)
- Ifra Ghori
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Misbah Tubassam
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Tanveer Ahmad
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Amina Zuberi
- Fisheries and Aquaculture Laboratory, Department of Animal Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
- *Correspondence: Muhammad Imran,
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279
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Jevons AL, Quain DE. Identification of spoilage microflora in draught beer using culture-dependent methods. J Appl Microbiol 2022; 133:3728-3740. [PMID: 36073539 DOI: 10.1111/jam.15810] [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: 04/05/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022]
Abstract
AIMS To determine whether the culture-dependent spoilage microflora found in draught beer are influenced by beer style. METHODS AND RESULTS Four beer styles - lager, ale, stout, and cask ale - were sampled twice from five different public houses (accounts) in four different locations. The microbiological quality of the dispensed beers was determined by a culture-dependent method ('forcing'), measuring the increase in turbidity after incubation at 30°C. The quality of draught beer varied from 'excellent' to 'poor' with cask beer samples having a higher Quality Index (90%) with keg ale the lowest (67.5%). With PCR amplified DNA (ITS1, ITS4, 16S rRNA primers) and BLAST identification of microflora, 386 colonies from agar plates were identified with 28 different microorganisms from five genera of yeast and six of bacteria. Seven microorganisms were found in all beer styles with Brettanomyces bruxellensis, B. anomalus and Acetobacter fabarum representing 53% of the identified microorganisms. A subsequent, limited study using PALL multiplex PCR GeneDisc technology on forced samples (without selection on plates) suggests that draught beer microflora is qualitatively broader. It is noteworthy that the microflora of spoilt draught beer resembles that involved in the production of Belgian Lambic sour beers. CONCLUSIONS Draught beer was of variable quality. Culture-dependent analysis suggests that species of Brettanomyces and Acetobacter are core microflora with some microorganisms being associated with beer style. SIGNIFICANCE AND IMPACT OF THE STUDY The microbiological quality of draught beer is important both commercially and to the Consumer. Here, we report the core and diverse microflora found in different styles of draught beer using culture-dependent methods.
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Affiliation(s)
- Alexander L Jevons
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK.,Heineken UK, The Brewery, Tadcaster, North Yorkshire
| | - David E Quain
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK
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280
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Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate "Banana" Flavor Production in Yeast Reveals MDS3 as Major Causative Gene. Appl Environ Microbiol 2022; 88:e0081422. [PMID: 36073947 PMCID: PMC9499027 DOI: 10.1128/aem.00814-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
The introduction in modern breweries of tall cylindroconical fermentors, replacing the traditional open fermentation vats, unexpectedly revealed strong inhibition of flavor production by the high CO2 pressure in the fermentors. We have screened our collection of Saccharomyces cerevisiae strains for strains displaying elevated tolerance to inhibition of flavor production by +0.65 bar CO2, using a laboratory scale CO2 pressurized fermentation system. We focused on the production of isoamyl acetate, a highly desirable flavor compound conferring fruity banana flavor in beer and other alcoholic beverages, from its precursor isoamyl alcohol (IAAc/Alc ratio). We selected the most tolerant Saccharomyces cerevisiae strain, saké yeast Kyokai no. 1, isolated a stable haploid segregant seg63 with the same high IAAc/Alc ratio under CO2 pressure, crossed seg63 with the unrelated inferior strain ER7A and phenotyped 185 haploid segregants, of which 28 displaying a high IAAc/Alc ratio were pooled. Mapping of Quantitative Trait Loci (QTLs) by whole-genome sequence analysis based on SNP variant frequency revealed two QTLs. In the major QTL, reciprocal hemizygosity analysis identified MDS3 as the causative mutant gene, a putative member of the TOR signaling pathway. The MDS3Seg.63 allele was dominant and contained a single causative point mutation, T2171C, resulting in the F274S substitution. Introduction of MDS3Seg.63 in an industrial tetraploid lager yeast with CRISPR/Cas9 enhanced isoamyl acetate production by 145% under CO2 pressure. This work shows the strong potential of polygenic analysis and targeted genetic modification for creation of cisgenic industrial brewer's yeast strains with specifically improved traits. IMPORTANCE The upscaling of fermentation to very tall cylindroconical tanks is known to negatively impact beer flavor. Most notably, the increased CO2 pressure in such tanks compromises production by the yeast of the desirable fruity “banana” flavor (isoamyl acetate). The cause of the CO2 inhibition of yeast flavor production has always remained enigmatic. Our work has brought the first insight into its molecular-genetic basis and provides a specific gene tool for yeast strain improvement. We first identified a yeast strain with superior tolerance to CO2 inhibition of flavor production, and applied polygenic analysis to identify the responsible gene. We narrowed down the causative element to a single nucleotide difference, MDS3T2171C, and showed that it can be engineered into brewing yeast to obtain strains with superior flavor production in high CO2 pressure conditions, apparently without affecting other traits relevant for beer brewing. Alternatively, such a strain could be obtained through marker-assisted breeding.
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281
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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods 2022; 11:foods11172693. [PMID: 36076878 PMCID: PMC9455588 DOI: 10.3390/foods11172693] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022] Open
Abstract
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
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282
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Reglitz K, Féchir M, Mall V, Voigt J, Steinhaus M. The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Klaas Reglitz
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
| | - Michael Féchir
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
- Trier University of Applied Sciences Schneidershof 54293 Trier Germany
| | - Veronika Mall
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
| | - Jens Voigt
- Trier University of Applied Sciences Schneidershof 54293 Trier Germany
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich Lise‐Meitner‐Straße 34 85354 Freising Germany
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283
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Effects of Phenotypic Variation on Biological Properties of Endophytic Bacteria Bacillus mojavensis PS17. BIOLOGY 2022; 11:biology11091305. [PMID: 36138785 PMCID: PMC9495571 DOI: 10.3390/biology11091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/25/2022]
Abstract
Simple Summary Microorganisms play an important role in agriculture by protecting and stimulating the growth of plants. The phenotypic activities of microbial biological agents (MBA) can change under different environmental conditions. However, to adapt to these harsh conditions, genetic mutations take place in bacteria that are seen phenotypically, which might not be beneficial or less beneficial to the plants. Some adaptative mechanisms used by microorganisms, especially bacteria, to face these environmental factors lead to the appearance of subpopulations with different morphotypes that may be more adapted to survive in stressful conditions. Moreover, in favorable conditions, these subpopulations may become dominant among the overall bacterial population. In this study, Bacillus mojavensis undergoes phase variation when grown in a minimal medium, in which two colonies, opaque (morphotype I) and translucent (morphotype II), were generated. The characteristics of the generated morphotypes were determined and compared with those of their original strain. Overall, the results obtained showed that the phenotypic characteristics of morphotype I statistically differed from morphotype II. This phenomenon may be one of the factors behind the dissimilarities in the results between the laboratory and field data on the application of MBA. Abstract The use of microorganism-based products in agricultural practices is gaining more interest as an alternative to chemical methods due to their non-toxic bactericidal and fungicidal properties. Various factors influence the efficacy of the microorganisms used as biological control agents in infield conditions as compared to laboratory conditions due to ecological and physiological aspects. Abiotic factors have been shown to trigger phase variations in bacterial microorganisms as a mechanism for adapting to hostile environments. In this study, we investigated the stability of the morphotype and the effects of phenotypic variation on the biological properties of Bacillus mojavensis strain PS17. B. mojavensis PS17 generated two variants (opaque and translucent) that were given the names morphotype I and II, respectively. The partial sequence of the 16S rRNA gene revealed that both morphotypes belonged to B. mojavensis. BOX and ERIC fingerprinting PCR also showed the same DNA profiles in both morphotypes. The characteristics of morphotype I did not differ from the original strain, while morphotype II showed a lower hydrolytic enzyme activity, phytohormone production, and antagonistic ability against phytopathogenic fungi. Both morphotypes demonstrated endophytic ability in tomato plants. A low growth rate of the strain PS17(II) in a minimal medium was observed in comparison to the PS17(I) strain. Furthermore, the capacity for biocontrol of B. mojavensis PS17(II) was not effective in the suppression of root rot disease in the tomato plants caused by Fusarium oxysporum f. sp. radices-lycopersici stain ZUM2407, compared to B. mojavensis PS17(I), whose inhibition was almost 47.9 ± 1.03% effective.
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284
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Morrissy CP, Halstead MA, Féchir M, Carrijo D, Fisk SP, Johnson V, Bettenhausen HM, Shellhammer TH, Hayes PM. Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Campbell P. Morrissy
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
- pFriem Family Brewers, Hood River, OR, U.S.A.
| | - Margaret A. Halstead
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | - Michael Féchir
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Daniela Carrijo
- Department of Plant Science, Pennsylvania State University, University Park, PA, U.S.A.
| | - Scott P. Fisk
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | | | | | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Patrick M. Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
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285
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Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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286
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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287
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Kang J, Xue Y, Chen X, Han BZ. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf 2022; 21:4076-4107. [PMID: 36038529 DOI: 10.1111/1541-4337.13025] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu. This review describes the state of the art, limitations, and challenges towards the application of traditional and omics-based technology to study the Jiuqu microbiome and highlights the need for integrating meta-omics data. In addition, we review the varieties of Jiuqu and their production processes, with particular attention to factors shaping the microbiota of Jiuqu. Then, the potentials of integrated omics approaches used in Jiuqu research are examined in order to understand the assembly of the microbiome and improve the quality of the products. A variety of different approaches, including molecular and mass spectrometry-based techniques, have led to scientific advances in the analysis of the complex ecosystem of Jiuqu. To date, the extensive research on Jiuqu has mainly focused on the microbial community diversity, flavor profiles, and biochemical characteristics. An integrative approach to large-scale omics datasets and cultivated microbiota has great potential for understanding the interrelation of the Jiuqu microbiome. Further research on the Jiuqu microbiome may explain the inherent property of compositional stability and stable performance of a complex microbiota coping with environmental perturbations and provide important insights to reconstruct synthetic microbiota and develop modern intelligent manufacturing procedures for Jiuqu.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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288
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Zhao C, Tian Z, Yi J, Shi Y, Zhu J, Ji Z, Chen S, Kang Q, Lu J. Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment. Food Res Int 2022; 162:111904. [DOI: 10.1016/j.foodres.2022.111904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/27/2022]
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289
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Bahmani M, Juhász A, Broadbent J, Bose U, Nye-Wood MG, Edwards IB, Colgrave ML. Proteome Phenotypes Discriminate the Growing Location and Malting Traits in Field-Grown Barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10680-10691. [PMID: 35981222 PMCID: PMC9449971 DOI: 10.1021/acs.jafc.2c03816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
Barley is one of the key cereal grains for malting and brewing industries. However, climate variability and unprecedented weather events can impact barley yield and end-product quality. The genetic background and environmental conditions are key factors in defining the barley proteome content and malting characteristics. Here, we measure the barley proteome and malting characteristics of three barley lines grown in Western Australia, differing in genetic background and growing location, by applying liquid chromatography-mass spectrometry (LC-MS). Using data-dependent acquisition LC-MS, 1571 proteins were detected with high confidence. Quantitative data acquired using sequential window acquisition of all theoretical (SWATH) MS on barley samples resulted in quantitation of 920 proteins. Multivariate analyses revealed that the barley lines' genetics and their growing locations are strongly correlated between proteins and desired traits such as the malt yield. Linking meteorological data with proteomic measurements revealed how high-temperature stress in northern regions affects seed temperature tolerance during malting, resulting in a higher malt yield. Our results show the impact of environmental conditions on the barley proteome and malt characteristics; these findings have the potential to expedite breeding programs and malt quality prediction.
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Affiliation(s)
- Mahya Bahmani
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - James Broadbent
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
| | - Utpal Bose
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
| | - Mitchell G. Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd., SABC, Loneragan Building, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
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290
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Boniecki P, Sujak A, Pilarska AA, Piekarska-Boniecka H, Wawrzyniak A, Raba B. Dimension Reduction of Digital Image Descriptors in Neural Identification of Damaged Malting Barley Grains. SENSORS (BASEL, SWITZERLAND) 2022; 22:6578. [PMID: 36081052 PMCID: PMC9459746 DOI: 10.3390/s22176578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/27/2022] [Indexed: 06/15/2023]
Abstract
The paper covers the problem of determination of defects and contamination in malting barley grains. The analysis of the problem indicated that although several attempts have been made, there are still no effective methods of identification of the quality of barley grains, such as the use of information technology, including intelligent sensors (currently, quality assessment of grain is performed manually). The aim of the study was the construction of a reduced set of the most important graphic descriptors from machine-collected digital images, important in the process of neural evaluation of the quality of BOJOS variety malting barley. Grains were sorted into three size fractions and seed images were collected. As a large number of graphic descriptors implied difficulties in the development and operation of neural classifiers, a PCA (Principal Component Analysis) statistical method of reducing empirical data contained in the analyzed set was applied. The grain quality expressed by an optimal set of transformed descriptors was modelled using artificial neural networks (ANN). The input layer consisted of eight neurons with a linear Postsynaptic Function (PSP) and a linear activation function. The one hidden layer was composed of sigmoid neurons having a linear PSP function and a logistic activation function. One sigmoid neuron was the output of the network. The results obtained show that neural identification of digital images with application of Principal Component Analysis (PCA) combined with neural classification is an effective tool supporting the process of rapid and reliable quality assessment of BOJOS malting barley grains.
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Affiliation(s)
- Piotr Boniecki
- Department of Biosystems Engineering, Poznań University of Life Sciences, 50 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Agnieszka Sujak
- Department of Biosystems Engineering, Poznań University of Life Sciences, 50 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Agnieszka A. Pilarska
- Department of Hydraulic and Sanitary Engineering, Poznań University of Life Sciences, 94A Piątkowska Str., 60-649 Poznań, Poland
| | - Hanna Piekarska-Boniecka
- Department of Entomology and Environmental Protection, Poznań University of Life Sciences, 159 Dąbrowskiego Str., 60-594 Poznań, Poland
| | - Agnieszka Wawrzyniak
- Department of Biosystems Engineering, Poznań University of Life Sciences, 50 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Barbara Raba
- Department of Biosystems Engineering, Poznań University of Life Sciences, 50 Wojska Polskiego Str., 60-627 Poznań, Poland
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291
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Dusart A, Ryckaert JP, Collin S. Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2109380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Alexandre Dusart
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Jean-Paul Ryckaert
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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292
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Koie K, Takazumi K, Hamaguchi T, Takoi K, Itoga Y, Uemoto M, Goto M, Ogushi K, Suda N. Development of a flavor hop (Humulus lupulus L.) cultivar, 'Furano Magical', with cones rich in 4-methyl-4-sulfunylpentan-2-one. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4677-4684. [PMID: 35191042 DOI: 10.1002/jsfa.11828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 02/04/2022] [Accepted: 02/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Flavor hops (Humulus lupulus L.) are recognized as key raw materials that impart unique flavors to beer, especially in the emerging craft-beer industry. In this study the sensory evaluation of hop cone aromas using hop water extract by boiling (HWEB) was applied to develop new flavor hop cultivars in a screening from tens of varieties and breeding lines. RESULTS The sensory scores of HWEB showed a significant correlation with polyfunctional thiol content in hop cones, including substances such as 4-methyl-4-sulfunylpentan-2-one (4MSP) and 3-sulfunyl-4-methylpentan-1-ol (3S4MP), which are known to be difficult to analyze mechanically. As a result of the sensory evaluation of HWEB, a breeding line, 'K906901060' was found to have a strong fruity note. Subsequent chemical analyses revealed that this cultivar had 80-136 μg kg-1 of 4MSP in its cones, which is similar to the concentration present in current leading flavor hop cultivars, such as Citra (37-114 μg kg-1 ) and Simcoe (2-112 μg kg-1 ). Beer late-hopped with K906901060 provoked a greater tropical flavor impression than beer hopped using Nelson Sauvin hops. CONCLUSION The sensory evaluation of HWEB was indicated to be useful to search for hops containing polyfunctional thiols. The plant was registered, as 'Furano K906901060 Go' in Japan, in the EU, and in the USA, and the cultivar was given the commercial name 'Furano Magical'. This cultivar was derived from a cross performed in 1989 and had been kept as a mid-mother plant from 1997, until being selected in 2014, as described here. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Koichiro Koie
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Koji Takazumi
- Frontier Laboratories for Value Creation, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Tetsu Hamaguchi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Yutaka Itoga
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Mitsuhiro Uemoto
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Masanobu Goto
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Kensuke Ogushi
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Narushi Suda
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
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293
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López-Andreu FJ, López-Morales JA, Atenza Juárez JF, Alcaraz R, Hernández MD, Erena M, Domínguez-Gómez JA, García Galiano S. Monitoring System of the Mar Menor Coastal Lagoon (Spain) and Its Watershed Basin Using the Integration of Massive Heterogeneous Data. SENSORS (BASEL, SWITZERLAND) 2022; 22:6507. [PMID: 36080963 PMCID: PMC9459706 DOI: 10.3390/s22176507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/19/2022] [Accepted: 08/27/2022] [Indexed: 06/15/2023]
Abstract
The tool created aims at the environmental monitoring of the Mar Menor coastal lagoon (Spain) and the monitoring of the land use of its watershed. It integrates heterogeneous data sources ranging from ecological data obtained from a multiparametric oceanographic sonde to agro-meteorological data from IMIDA's network of stations or hydrological data from the SAIH network as multispectral satellite images from Sentinel and Landsat space missions. The system is based on free and open source software and has been designed to guarantee maximum levels of flexibility and scalability and minimum coupling so that the incorporation of new components does not affect the existing ones. The platform is designed to handle a data volume of more than 12 million records, experiencing exponential growth in the last six months. The tool allows the transformation of a large volume of data into information, offering them through microservices with optimal response times. As practical applications, the platform created allows us to know the ecological state of the Mar Menor with a very high level of detail, both at biophysical and nutrient levels, being able to detect periods of oxygen deficit and delimit the affected area. In addition, it facilitates the detailed monitoring of the cultivated areas of the watershed, detecting the agricultural use and crop cycles at the plot level. It also makes it possible to calculate the amount of water precipitated on the watershed and to monitor the runoff produced and the amount of water entering the Mar Menor in extreme events. The information is offered in different ways depending on the user profile, offering a very high level of detail for research or data analysis profiles, concrete and direct information to support decision-making for users with managerial profiles and validated and concise information for citizens. It is an integrated and distributed system that will provide data and services for the Mar Menor Observatory.
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Affiliation(s)
- Francisco Javier López-Andreu
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Juan Antonio López-Morales
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Joaquín Francisco Atenza Juárez
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Rosa Alcaraz
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - María Dolores Hernández
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Manuel Erena
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Jose Antonio Domínguez-Gómez
- Institute of Agricultural and Environment Research and Development of Murcia—IMIDA, Mayor Street, La Alberca, 30150 Murcia, Spain
| | - Sandra García Galiano
- Department of Mining and Civil Engineering, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
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294
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Vinje MA, Walling JG, Henson CA, Duke SH. Temporal Expression Analysis of Barley Disproportionating Enzyme 1 ( DPE1) during Grain Development and Malting. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2104060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Marcus A. Vinje
- Cereal Crops Research Unit, USDA, Agricultural Research Service, Madison, WI, U.S.A
| | - Jason G. Walling
- Cereal Crops Research Unit, USDA, Agricultural Research Service, Madison, WI, U.S.A
| | - Cynthia A. Henson
- Cereal Crops Research Unit, USDA, Agricultural Research Service, Madison, WI, U.S.A
- Department of Agronomy, University of Wisconsin- Madison, Madison, WI, U.S.A
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin- Madison, Madison, WI, U.S.A
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295
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Charnock HM, Pickering GJ, Kemp BS. The Maillard reaction in traditional method sparkling wine. Front Microbiol 2022; 13:979866. [PMID: 36090075 PMCID: PMC9459140 DOI: 10.3389/fmicb.2022.979866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.
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Affiliation(s)
- Hannah M. Charnock
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
- National Wine and Grape Industry Center, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, QLD, Australia
| | - Belinda S. Kemp
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
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296
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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8948603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.
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297
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Reid JESJ, Yakubov GE, Lawrence SJ. Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Crit Rev Food Sci Nutr 2022; 64:837-851. [PMID: 36004513 DOI: 10.1080/10408398.2022.2109585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 - 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides.
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Affiliation(s)
- Joshua E S J Reid
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Gleb E Yakubov
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Stephen J Lawrence
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
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298
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Cloud point extraction coupled with ultrasonic-assisted back-extraction for the determination of metalaxyl, fludioxonil and fenarimol in fruits by gas chromatography with flame ionization detection. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02431-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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299
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Xi X, Yang F, Chen L, Lu J, Wang L. Dynamic changes of bacteria communities in Moutai-flavor Daqu during storage analyzed by next generation sequencing. Lett Appl Microbiol 2022; 75:1486-1496. [PMID: 36000249 DOI: 10.1111/lam.13814] [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: 12/15/2021] [Revised: 07/06/2022] [Accepted: 08/21/2022] [Indexed: 11/30/2022]
Abstract
The quality of Moutai-flavor Baijiu is highly dependent on Moutai-flavor Daqu (MTDQ), which needs to be stored for six months before using. It brings abundant bacterium, which can metabolize various enzymes and favor compounds. But the reasonable storage time of MTDQ prepared in different seasons is still uncertain. To this end, the study revealed a detailed bacterial profile of storage MTDQ prepared in three different seasons (specifically, they were stored start from spring, summer and autumn) by using high-throughput sequencing approach (next generation sequencing). Results showed that major phyla of storage MTDQ were Firmicutes, Proteobacteria, Actinobacteria, Bacteroidetes, and Fusobacteria. The advantages of Firmicutes were Thermoactinomyces and Bacillaceae. Significant differences in bacterial community structures of MTDQ from different seasons and storage time were observed. Compared with summer and autumn MTDQ, the decrease of Thermoactinomyces and increase of Desmospora in spring MTDQ were the main differences and bacterial community structures of summer and autumn MTDQ were more similar. The variation trends of the bacteria community indicated the effective time of storage period were appropriately six months for spring MTDQ, two months for summer MTDQ and more than six months for autumn MTDQ. These results showed that the length of storage time was associated with the season, it's reasonable to adjust the storage time of MTDQ with the season.
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Affiliation(s)
- Xiaoli Xi
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | | | - Jianjun Lu
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Li Wang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
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300
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Xie Y, Xu M, Han B, Chen T, Cai G, Lu J. Barley Husk Degraded by Fusarium graminearum MH1 Induced Premature Yeast Flocculation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10296-10304. [PMID: 35947430 DOI: 10.1021/acs.jafc.2c03114] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Premature yeast flocculation (PYF) is one of the pivotal problems affecting beer flavor and production. PYF is induced by certain non-starch polysaccharides produced by the degradation of malted barley husks upon the growth of contaminated microorganisms, such as Fusarium graminearum. In this research, the formation mechanism of PYF was uncovered by investigating the secretome of F. graminearum MH1 inoculated to the barley husk. The polysaccharide extract of degraded husk was ultrafiltrated into four fractions and characterized by the minimum PYF concentration, molecular mass distribution, monosaccharide composition, and zeta potential. Among the four fractions, the high-molecular-weight polysaccharide fraction had the highest content of uronic acid and the most negative zeta potential, which contributed to the most severe PYF phenomenon. In addition, the PYF yeast showed a more negative zeta potential than the control yeast during the small-scale brewing process. This is aligned to the negatively charged polysaccharides potentially bonded to the surface of yeast cells through the calcium cation in the same fermentation system, which results in rapid flocculation and precipitation. Approximately 12% of the 214 proteins identified in the Fusarium graminearum MH1 secretome were hemicellulases, which substantially interpreted the mechanism of polysaccharides inducing PYF yeast during beer brewing.
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Affiliation(s)
- Ying Xie
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- College of Biology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Bingxin Han
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Tianming Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
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