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Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 2023; 12:3747. [PMID: 37893639 PMCID: PMC10606502 DOI: 10.3390/foods12203747] [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: 09/19/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.
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Affiliation(s)
- Agnieszka Salamon
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
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2
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Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI. The Phenolic Compounds' Role in Beer from Various Adjuncts. Molecules 2023; 28:molecules28052295. [PMID: 36903541 PMCID: PMC10004787 DOI: 10.3390/molecules28052295] [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] [Received: 02/10/2023] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
BACKGROUND The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. METHODS Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods-HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). RESULTS The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice-up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125-225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct's proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content-in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. CONCLUSIONS The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.
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Affiliation(s)
- Irina N. Gribkova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
- Correspondence: ; Tel.: +7(926)-249-16-20
| | - Mikhail N. Eliseev
- Academic Department of Commodity Science and Commodity Expertise, Plekhanov Russian University of Economics, 117997 Moscow, Russia
| | - Irina V. Lazareva
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Varvara A. Zakharova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Dmitrii A. Sviridov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Olesya S. Egorova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Valery I. Kozlov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
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3
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Selokar N, Vidyalakshmi R, Thiviya P, Sinija VRN, Hema V. Assessment of nutritional quality of
non‐conventional
millet malt enriched bar. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Nupur Selokar
- Food Processing Business Incubation Centre National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India
| | - Rajagopal Vidyalakshmi
- Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India
| | - Perumal Thiviya
- Food Processing Business Incubation Centre National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India
| | | | - Vincent Hema
- Centre of Excellence in Grain Science National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India
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4
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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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5
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Hu S, Deng H, Liu R, Yu W. Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances. Int J Biol Macromol 2021; 193:661-671. [PMID: 34717974 DOI: 10.1016/j.ijbiomac.2021.10.097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/18/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
In this study, the effects of starch adjuncts with different fine molecular structures obtained by size-exclusion chromatography on the mashing and fermentation efficiencies of barley malts were investigated. Following fermentation, violate compounds of freshly-fermented beer samples were determined by headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis (HS-SMPE-GC-MS). High performance liquid chromatography results showed that depending on their molecular structures, starch adjuncts addition significantly increased wort maltose and maltotriose content, whereas reducing the glucose content and thus both the ratios of glucose and maltotriose to that of the maltose. The whole fermentation by dry beer yeast was finished within the first 48 h and reached to equilibrium for the rest 72 h, represented by the stable soluble protein content. Results also showed that the addition of starch adjuncts resulted into increased alcohol content, which was mainly attributed to the altered glucose/maltose ratio. The HS-SPME-GC-MS results showed that whether or not with starch adjuncts addition, the composition of violate compounds were not significantly influenced, their content, on the contrary, were altered, represented by different peak heights. This study provides important information concerning the molecular effects of starch adjuncts on brewing performances of barley malts, and also provides a new pathway for choosing suitable types of adjuncts for making beer with better quality.
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Affiliation(s)
- Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Hutai Deng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Renhan Liu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China.
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6
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Maia C, Cunha S, Debyser W, Cook D. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1993054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Carolina Maia
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
| | - Solon Cunha
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - Winok Debyser
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - David Cook
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
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7
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Nnamchi CI, Okolo BN, Moneke AN, Nwanguma BC, Amadi OC, Efimov I. Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1939639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | | | - Anene N. Moneke
- Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | | | | | - Igor Efimov
- Department of Chemistry, University of Leicester, Leicester, United Kingdom
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8
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
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9
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Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum. BEVERAGES 2021. [DOI: 10.3390/beverages7030056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is currently an increased demand for foodstuffs that are classified as gluten-free including beer. Beer produced using gluten-free grains has a distinct flavor profile that differs greatly from that of beer produced from gluten-containing grains. The chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. Here malt sources containing gluten (barley) and malt without gluten (sorghum) were used to determine which compounds are statistically different based upon their concentrations. A total of 14 (7 barley and 7 sorghum) small-batch beers were made from malt extract. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GC-MS. As expected, the differences were not the result of unique compounds but compounds present in differing amounts. A total of 17 compounds were found to be present in beer brewed from both extracts but in amounts that were highly significantly different.
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10
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Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021; 10:1726. [PMID: 34441504 PMCID: PMC8392023 DOI: 10.3390/foods10081726] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
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Affiliation(s)
| | | | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (R.C.); (I.C.); (D.N.)
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11
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Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA, Vrhovsek U, Bond U. Packing a punch: understanding how flavours are produced in lager fermentations. FEMS Yeast Res 2021; 21:6316108. [PMID: 34227660 PMCID: PMC8310685 DOI: 10.1093/femsyr/foab040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/02/2021] [Indexed: 11/14/2022] Open
Abstract
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
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Affiliation(s)
- Claire Lin Lin
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.,Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | | | - Penghan Zhang
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Andrea Gottlieb
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Ursula Bond
- School of Genetics and Microbiology, The Moyne Institute, Trinity College Dublin, Dublin 2, Ireland
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12
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Jaeger A, Zannini E, Sahin AW, Arendt EK. Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein. Foods 2021; 10:foods10061389. [PMID: 34208463 PMCID: PMC8234785 DOI: 10.3390/foods10061389] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/24/2022] Open
Abstract
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.
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Affiliation(s)
- Alice Jaeger
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Emanuele Zannini
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Aylin W. Sahin
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Elke K. Arendt
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
- Correspondence: ; Tel.: +353-021-490-2064
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13
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Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
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14
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Rao SVR, Raju M, Nagalakshmi D, Prakash B, Paul S. Effect of supplementation of graded concentrations of xylanase and α-amylase on performance, slaughter variables, and energy digestibility in broiler chickens fed corn-soybean meal–based diet. J APPL POULTRY RES 2021. [DOI: 10.1016/j.japr.2021.100139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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15
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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16
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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. BEVERAGES 2021. [DOI: 10.3390/beverages7010004] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.
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17
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Disharoon A, Boyles R, Jordan K, Kresovich S. Exploring diverse sorghum (
Sorghum bicolor
(L.) Moench) accessions for malt amylase activity. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Andrew Disharoon
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
| | - Richard Boyles
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
| | | | - Stephen Kresovich
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
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18
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Abstract
Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.
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19
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Jin W, Wang Z, Peng D, Shen W, Zhu Z, Cheng S, Li B, Huang Q. Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization. Food Chem 2020; 331:127320. [PMID: 32562981 DOI: 10.1016/j.foodchem.2020.127320] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/12/2020] [Accepted: 06/09/2020] [Indexed: 01/29/2023]
Abstract
The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.
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Affiliation(s)
- Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhifeng Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuiyuan Cheng
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingrong Huang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States
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20
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Zdaniewicz M, Pater A, Hrabia O, Duliński R, Cioch-Skoneczny M. Tritordeum malt: An innovative raw material for beer production. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103095] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Rubio-Flores M, García-Arellano AR, Perez-Carrillo E, Serna-Saldivar SO. Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00330-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractSorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculation. Worts adjusted to 15° Plato from the sorghum malt inoculated with 1% A. oryzae yielded 21.5% and 5% more volume compared to sorghum malt and barley malt worts, respectively. The main fermentable carbohydrate in all worts was maltose. Glucose was present in higher amounts in both sorghum worts compared to barley malt worts. Sorghum–A. oryzae beer had similar specific gravity and alcohol compared to the barley malt beer. Sorghum–A. oryzae beer contained lower amounts of hydrogen sulfide, methanethiol, butanedione, and pentanedione compared to barley malt beer. Sorghum–A. oryzae lager beer had similar yield and alcohol content compared to the barley malt beer but differed in color, key volatiles and aromatic compounds.
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22
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Abstract
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
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23
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Dlamini BC, Taylor JRN, Buys EM. Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14373] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Bhekisisa C. Dlamini
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
- Department of Biotechnology & Food Technology University of Johannesburg P.O. Box 524 Auckland Park South Africa
| | - John R. N. Taylor
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Elna M. Buys
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
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24
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Rodríguez-Salinas PA, Zavala-García F, Urías-Orona V, Muy-Rangel D, Heredia JB, Niño-Medina G. Chromatic, Nutritional and Nutraceutical Properties of Pigmented Native Maize (Zea mays L.) Genotypes from the Northeast of Mexico. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2019. [DOI: 10.1007/s13369-019-04086-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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25
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De Roos J, De Vuyst L. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:25-38. [PMID: 30246252 DOI: 10.1002/jsfa.9291] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/04/2018] [Accepted: 07/25/2018] [Indexed: 05/18/2023]
Abstract
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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26
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Rošul M, Mandić A, Mišan A, Đerić N, Pejin J. Review of trends in formulation of functional beer. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901023r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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27
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Kok YJ, Ye L, Muller J, Ow DSW, Bi X. Brewing with malted barley or raw barley: what makes the difference in the processes? Appl Microbiol Biotechnol 2018; 103:1059-1067. [PMID: 30515549 DOI: 10.1007/s00253-018-9537-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 12/30/2022]
Abstract
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.
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Affiliation(s)
- Yee Jiun Kok
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Lijuan Ye
- Nestlé R&D Center (Pte) Ltd, 29 Quality Road, Singapore, 618802, Singapore
| | - Jeroen Muller
- Nestlé Research Center, Lausanne 26, CH-1000, Lausanne, Switzerland
| | - Dave Siak-Wei Ow
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Xuezhi Bi
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore.
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28
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Yan S, Wang L, Zhao L, Wang H, Wang D. Evaluation of Genetic Variation among Sorghum Varieties from Southwest China via Genome Resequencing. THE PLANT GENOME 2018; 11:170098. [PMID: 30512039 DOI: 10.3835/plantgenome2017.11.0098] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Little is known regarding genomic variation among glutinous sorghum [ (L.) Moench] varieties grown in southwest China, which are primarily used to brew the popular Jiang-flavor liquor. This study evaluated genomic variation among six representative sorghum accessions via whole-genome resequencing. The evaluation revealed 2365,363 single-nucleotide polymorphisms (SNPs), 394,365 insertions and deletions, and 47,567 copy number variations among the six genomes. Chromosomes 5 and 10 showed relatively high SNP densities, whereas whole-genome diversity in this population was low. In addition, some chromosomal loci exhibited obvious selection during the breeding process. Sorghum accessions from southwest China formed an elite germplasm population compared with the findings of other geographic populations, and the elite variety 'Hongyingzi' contained 79 unique genes primarily involved in basic metabolism. The six sorghum lines contained a large number of high-confidence genes, with Hongyingzi in particular possessing 104 unique genes. These findings advance our understanding of domestication of the sorghum genome, and Chinese sorghum accessions will be valuable resources for further research and breeding improvements.
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29
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Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
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30
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Cortés-Ceballos E, Nava-Valdez Y, Pérez-Carrillo E, Serna-Saldívar SO. Effect of the Use of Thermoplastic Extruded Corn or Sorghum Starches on the Brewing Performance of Lager Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-1002-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Enrique Cortés-Ceballos
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Yazel Nava-Valdez
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
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31
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Heredia-Olea E, Cortés-Ceballos E, Serna-Saldívar SO. Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2481-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Erick Heredia-Olea
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Enrique Cortés-Ceballos
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
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32
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Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Amerah AM, Romero LF, Awati A, Ravindran V. Effect of exogenous xylanase, amylase, and protease as single or combined activities on nutrient digestibility and growth performance of broilers fed corn/soy diets. Poult Sci 2017; 96:807-816. [PMID: 27591284 PMCID: PMC5850305 DOI: 10.3382/ps/pew297] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 07/18/2016] [Indexed: 11/20/2022] Open
Abstract
Two trials (a 42-d performance and a 21-d cohort digestibility) were conducted to evaluate the performance and nutrient digestibility of broilers fed corn diets supplemented with exogenous xylanase, amylase, and protease as single or combined activities. A nutritionally adequate, positive control (PC) diet was formulated. The negative control (NC) diet was formulated to be lower in metabolizable energy (∼86 kcal/kg diet) and digestible amino acids (1 to 2%) compared to PC. The other 4 treatments were based on the NC and they were either supplemented with xylanase (X), amylase (A), protease (P), or a combination of X, A, and P (XAP; to provide 2,000 U of X, 200 U of A, and 4,000 U of P/kg diet). All diets were marginal in AvP and Ca and contained a background of phytase (1,000 FTU/kg). In each trial, male broiler (Ross 308) chicks were allocated to the 5 treatments (10 replicates of 20 birds/pen and 9 replicates of 8 birds/cage for the performance and digestibility trials, respectively). In the digestibility trial, ileal digesta was collected on d21 for the determination of nutrient utilization. Data were subjected to one-way ANOVA and means were separated by Tukey's HSD test. Only the XAP improved (P < 0.05) AMEn compared to NC. X, A or XAP improved (P < 0.05) N digestibility and apparent ileal digestible energy (AIDE). Both P and XAP improved N retention. The relative improvement in energy digestibility due to enzyme supplementation was greater at the ileal level than that measured in the excreta. The measured changes on AIDE due to supplemental enzymes were much higher than the sum of calculated contributions from starch, fat, and protein. Supplementation of all enzymes reduced (P < 0.05) ileal flow of soluble rhamnose and mannose relative to NC. In the performance trial, both X and XAP improved (P < 0.05) weight gain (WG) and only XAP improved (P < 0.05) FCR compared to NC during the starter phase (1-21d). Over the entire period (1–42d), WG and FI were not influenced (P > 0.05) by dietary treatments. Both X and XAP had lower (P < 0.05) FCR compared to NC (1.540 and 1.509 vs 1.567, respectively). However, birds fed diet supplemented with XAP had an improved (P < 0.05) FCR compared to birds fed single activities and had similar (P > 0.05) FCR compared to PC. In conclusion, these results suggest a synergistic effect between X, A and P on broiler performance and nutrient digestibility. In the current study, AIDE measurements appeared to overestimate the enzyme response. Calculation of the energy contribution by supplemental enzymes using the improvements in the digestibility of the undigested fraction of starch, fat and protein may be a more accurate measurement for the enzyme response than the absolute response in AIDE.
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Affiliation(s)
- A M Amerah
- Danisco Animal Nutrition, DuPont Industrial Bioscience, Marlborough, SN8 1XN, UK
| | - L F Romero
- Danisco Animal Nutrition, DuPont Industrial Bioscience, Marlborough, SN8 1XN, UK
| | - A Awati
- Danisco Animal Nutrition, DuPont Industrial Bioscience, Marlborough, SN8 1XN, UK
| | - V Ravindran
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Palmerston North 4442, New Zealand
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Kerpes R, Fischer S, Becker T. The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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35
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36
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Effect of germination time and temperature on the functionality and protein solubility of sorghum flour. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.003] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Holmes CP, Casey J, Cook DJ. Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure. Food Chem 2017; 221:324-334. [DOI: 10.1016/j.foodchem.2016.10.083] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/17/2016] [Accepted: 10/19/2016] [Indexed: 11/15/2022]
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38
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Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.066] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Abuajah CI, Ogbonna AC, Sonde CU, Offia-Olua B, Owhoeke E. Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort visco. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Christian I. Abuajah
- University of Uyo; Food Science and Technology; P.M.B. 1017 Uyo Akwa Ibom 520222 Nigeria
| | - Augustine C. Ogbonna
- University of Uyo; Food Science and Technology; P.M.B. 1017 Uyo Akwa Ibom 520222 Nigeria
| | - Christopher U. Sonde
- Federal University, Ndufu-Alike; Department of Chemistry/Biochemistry/Molecular Biology; P.M.B. 1010 Abakaliki Ebonyi 480213 Nigeria
| | - Blessing Offia-Olua
- Michael Okpara University of Agriculture, Umudike; Food Science and Technology; P.M.B. 7267 Umuahia Abia 440231 Nigeria
| | - Elechi Owhoeke
- University of Uyo, Chemistry; P.M.B. 1017 Uyo Akwa Ibom 520222 Nigeria
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40
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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42
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Cortés-Ceballos E, Pérez-Carrillo E, Serna-Saldívar SO. Addition of Sodium Stearoyl Lactylate to Corn and Sorghum Starch Extrudates Enhances the Performance of Pregelatinized Beer Adjuncts. Cereal Chem 2015. [DOI: 10.1094/cchem-01-14-0017-cesi] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Enrique Cortés-Ceballos
- Centro de Biotecnología–FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey-Campus Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, Mexico
| | - Esther Pérez-Carrillo
- Centro de Biotecnología–FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey-Campus Monterrey. Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, Mexico
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Taylor JRN, Duodu KG. Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:225-237. [PMID: 24771583 DOI: 10.1002/jsfa.6713] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 03/20/2014] [Accepted: 04/18/2014] [Indexed: 06/03/2023]
Abstract
Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food-processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health-promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria-fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required.
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Affiliation(s)
- John R N Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, 0028, South Africa
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Dlamini BC, Buys EM, Taylor JRN. Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:417-22. [PMID: 24824826 DOI: 10.1002/jsfa.6739] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 04/16/2014] [Accepted: 05/08/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non-tannin versus white type II tannin) on free amino nitrogen (FAN) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C). RESULTS With grain in the absence of exogenous proteases, white non-tannin sorghum produced substantially higher levels of FAN than white type II tannin sorghum, due to the tannins in the latter. Incubating sorghum grain with neutral proteinase and amino-peptidase in combination improved FAN production. The two sorghum types produced similar FAN levels when malted and incubated in the absence of the exogenous proteases. When both sorghums were malted and incubated with neutral proteinase alone substantially more FAN yield (124-126 mg 100 g(-1)) occurred than with grains (61-84 mg 100 g(-1)). The combination of amino-peptidase and proteinase did not improve FAN further. Neither, did malting influence wort free amino acid profile. Group B amino acids constituted the highest percentage (42-47%). CONCLUSION With grain, white non-tannin sorghum plus proteinase and amino-peptidase yields the highest FAN, with malt both white non-tannin and white type II tannin sorghums plus proteinase yield the highest FAN.
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Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozzi P. Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5369-5377. [PMID: 24837876 DOI: 10.1021/jf501462a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study was conducted to produce rice malt suitable for beer brewing. An all-rice beer would be particularly appealing to individuals with celiac disease because rice does not contain gluten proteins. Furthermore, rice malt could also contribute to new beer flavors and brands. A screening of 10 rice varieties was conducted. The varieties Balilla and Centauro were found to be suitable for the production of an all-rice malt beer without the need of exogenous enzymes. They were characterized by a low diastatic power but nevertheless they saccharified well, likely due to other endogenous amylolytic enzymes such as limit dextrinase and α-glucosidase. The addition of CaCl2 and lactic acid during mashing lowered the pH value and increased saccharification. However, the Balilla variety saccharified without the need of these additives. We also show that the soluble nitrogen and free amino nitrogen content of rice malt wort can be increased by the incorporation of the acrospires and rootlets during mashing.
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Affiliation(s)
- Heidi Mayer
- Italian Brewing Research Center and ‡Department of Agricultural, Food and Environmental Science, University of Perugia , Via San Costanzo, 06126 Perugia, Italy
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Yeo HQ, Liu SQ. An overview of selected specialty beers: developments, challenges and prospects. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12488] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Hui Qi Yeo
- Department of Chemistry; Food Science and Technology Programme; National University of Singapore; Science Drive 3 117543 Singapore Singapore
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute; No. 377 Linquan Street, Suzhou Industrial Park Suzhou Jiangsu 215123 China
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Poreda A, Czarnik A, Zdaniewicz M, Jakubowski M, Antkiewicz P. Corn grist adjunct - application and influence on the brewing process and beer quality. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.115] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Agata Czarnik
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Marek Jakubowski
- Department of Food Industry Processes and Facilities; Koszalin University of Technology; ul. Racławicka 15-17 75-620 Koszalin Poland
| | - Piotr Antkiewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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