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Kaur K, Kaur P, Kumar S, Zalpouri R, Singh M. Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Satish Kumar
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Manpreet Singh
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
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2
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Shang Y, Li X, Cai G, Wang D, Li F, Lu J, Yu X. Production of recombinant barley xylanase inhibitor in
Pichia pastoris
and its inhibitory effect on premature yeast flocculation. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yueling Shang
- School of Marine and Bioengineering, Yancheng Institute of Technology 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Xiaomin Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Dujun Wang
- School of Marine and Bioengineering, Yancheng Institute of Technology 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Fengwei Li
- School of Marine and Bioengineering, Yancheng Institute of Technology 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xiaohong Yu
- School of Marine and Bioengineering, Yancheng Institute of Technology 211 Jianjun Road Yancheng Jiangsu 224051 China
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3
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Qin Q, Liu J, Hu S, Yu J, Zhang L, Huang S, Yang M, Wang L. Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2025329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
- The State Key Laboratory of Microbial Technology, Shandong University, Jinan, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Lei Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Shuxia Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Lushan Wang
- The State Key Laboratory of Microbial Technology, Shandong University, Jinan, Shandong, China
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Felšöciová S, Kowalczewski PŁ, Krajčovič T, Dráb Š, Kačániová M. Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt. PLANTS 2021; 10:plants10081655. [PMID: 34451699 PMCID: PMC8401099 DOI: 10.3390/plants10081655] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/30/2021] [Accepted: 08/10/2021] [Indexed: 11/21/2022]
Abstract
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of Alternaria. A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). Alternaria was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus Penicillium, 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of “barley to beer”.
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Affiliation(s)
- Soňa Felšöciová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949-76 Nitra, Slovakia;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
- Correspondence: (P.Ł.K.); (M.K.); Tel.: +48-61-848-7297 (P.Ł.K.); +421-37-641-715 (M.K.)
| | - Tomáš Krajčovič
- Heineken Slovakia Sladovne, a.s., Novozámocká 232/2, 947-01 Hurbanovo, Slovakia; (T.K.); (Š.D.)
| | - Štefan Dráb
- Heineken Slovakia Sladovne, a.s., Novozámocká 232/2, 947-01 Hurbanovo, Slovakia; (T.K.); (Š.D.)
| | - Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94-976 Nitra, Slovakia
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
- Correspondence: (P.Ł.K.); (M.K.); Tel.: +48-61-848-7297 (P.Ł.K.); +421-37-641-715 (M.K.)
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Bryła M, Ksieniewicz-Woźniak E, Michałowska D, Waśkiewicz A, Yoshinari T, Gwiazdowski R. Transformation of Selected Trichothecenes during the Wheat Malting Production. Toxins (Basel) 2021; 13:135. [PMID: 33670424 PMCID: PMC7918639 DOI: 10.3390/toxins13020135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 11/16/2022] Open
Abstract
The transformation of deoxynivalenol (DON), nivalenol (NIV), and their glucosides (DON3G and NIV3G) during the malting of grains of two wheat varieties was studied. The concentration of DON3G and NIV3G started to increase significantly before the concentration of DON and NIV increased. This may reflect the transformation of the parent mycotoxin forms into their glucosides due to xenobiotic detoxification reactions. After a sharp rise during the last 2 days of the process (day 6 and 7), the DON concentration reached 3010 ± 338 µg/kg in the Legenda wheat-based malt and 4678 ± 963 µg/kg in the Pokusa wheat-based malt. The NIV concentration, at 691 ± 65 µg/kg, remained the same as that in the dry grain. The concentration of DON3G in the Legenda and Pokusa wheat-based malt was five and three times higher, respectively, than that in the steeped grain. The concentration of NIV3G in the Legenda wheat-based malt was more than twice as high as that in the steeped grain. The sharp increase in the concentration of DON at the end of the malting process reflected the high pathogen activity. We set aside some samples to study a batch that was left undisturbed without turning and aeration, for the entire period of malting. The concentration of DON in the malt produced from the latter batch was 135% and 337% higher, for Legenda and Pokusa, respectively, than that in the malt produced from the batch that was turned and aerated. The NIV concentration was 22% higher in the latter batch.
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Affiliation(s)
- Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Dorota Michałowska
- Beer and Malt Laboratory, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Faculty of Forestry and Wood, Poznan University of Life Sciences, 60-625 Poznan, Poland;
| | - Tomoya Yoshinari
- Division of Microbiology, National Institute of Health Sciences, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan;
| | - Romuald Gwiazdowski
- Research Centre for Registration of Agrochemicals, Institute of Plant Protection–National Research Institute, 60-318 Poznań, Poland;
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Thomas-Popo E, Mendonça A, Misra N, Little A, Wan Z, Moutiq R, Coleman S, Keener K. Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Los A, Ziuzina D, Bourke P. Current and Future Technologies for Microbiological Decontamination of Cereal Grains. J Food Sci 2018; 83:1484-1493. [PMID: 29799123 DOI: 10.1111/1750-3841.14181] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/07/2018] [Accepted: 04/10/2018] [Indexed: 11/26/2022]
Abstract
Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.
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Affiliation(s)
- Agata Los
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Dana Ziuzina
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Paula Bourke
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
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9
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Peyer LC, Axel C, Lynch KM, Zannini E, Jacob F, Arendt EK. Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Šafránková I, Marková J, Vejražka K, Hübschová J, Ehrenbergerová J, Vaculová K. Mycoflora of the spring barley grains especially Fusarium spp. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200755010165] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Nieuwoudt M, Lombard N, Rautenbach M. Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt. Food Chem 2014; 157:559-67. [PMID: 24679818 DOI: 10.1016/j.foodchem.2014.02.076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 01/23/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
Abstract
In beer brewing, brewers worldwide strive to obtain product consistency in terms of flavour, colour and foam. Important proteins contributing to beer foam are lipid transfer proteins (LTPs), in particular LTP1 and its lipid-bound isoform LTP1b, which are known to transport lipids in vivo and prevent lipids from destabilising the beer foam. LTP1 and LTP1b were successfully purified using only five purification steps with a high purified protein yield (160 mg LTP1 and LTP1b from 200 g barley). Circular dichroism of LTP1 and LTP1b confirmed that both proteins are highly tolerant to high temperatures (>90 °C) and are pH stable, particularly at a neutral to a more basic pH. Only LTP1 exhibited antiyeast and thermo-stable lytic activity, while LTP1b was inactive, indicating that the fatty acid moiety compromised the antimicrobial activity of LTP1. This lack in antiyeast activity and the positive foam properties of LTP1b would benefit beer fermentation and quality.
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Affiliation(s)
- Melanie Nieuwoudt
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa; Department of Food Science, Faculty of AgriScience, University of Stellenbosch, South Africa
| | - Nicolaas Lombard
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa
| | - Marina Rautenbach
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa.
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12
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Seed mycoflora of malting varieties and lines of spring barley in localities Kroměříž and Žabčice. KVASNY PRUMYSL 2010. [DOI: 10.18832/kp2010019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Lodolo EJ, Kock JLF, Axcell BC, Brooks M. The yeast Saccharomyces cerevisiae- the main character in beer brewing. FEMS Yeast Res 2008; 8:1018-36. [PMID: 18795959 DOI: 10.1111/j.1567-1364.2008.00433.x] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.
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