Recent advancements in the breeding of sorghum crop: current status and future strategies for marker-assisted breeding

Sorghum is emerging as a model crop for functional genetics and genomics of tropical grasses with abundant uses, including food, feed, and fuel, among others. It is currently the fifth most significant primary cereal crop. Crops are subjected to various biotic and abiotic stresses, which negatively impact on agricultural production. Developing high-yielding, disease-resistant, and climate-resilient cultivars can be achieved through marker-assisted breeding. Such selection has considerably reduced the time to market new crop varieties adapted to challenging conditions. In the recent years, extensive knowledge was gained about genetic markers. We are providing an overview of current advances in sorghum breeding initiatives, with a special focus on early breeders who may not be familiar with DNA markers. Advancements in molecular plant breeding, genetics, genomics selection, and genome editing have contributed to a thorough understanding of DNA markers, provided various proofs of the genetic variety accessible in crop plants, and have substantially enhanced plant breeding technologies. Marker-assisted selection has accelerated and precised the plant breeding process, empowering plant breeders all around the world.

RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS

The aim of this study is to make buckwheat sourdough with three different lactic acid bacteria (LAB) strains and to determine its quality on wheat bread. After 24 hours fermentation, microbiological count, pH and TTA values and viscoelastic properties of buckwheat sourdoughs were examined. While the Limosilactobacillus fermentum 29GT-19 strain providing the highest value (109 CFU / g) in microbiological count, it was not observed in the chemically acidified control buckwheat dough. pH values changed from 3.8 to 4.6. The elastic modulus (G´) of all sourdoughs was found to be higher than the viscous modulus (G´´) and a positive correlation was found between rheology graph with increase acidity. The prepared buckwheat doughs were then added to wheat flour as 10% and 20% (w / w).  At the same time, commercial yeast bread was made as control bread. In the chemical composition of the breads, Levilactobacillus brevis KCO-48 (dough with 20% buckwheat) sourdough bread had the highest ash content (1.26%) and moisture content. But mostly, the ash content of the breads was low, and the amount of moisture was higher than commercial yeast bread. The breads were generally found to have high crumb hardness (from 11.48 N to 31.34 N). As the concentration of buckwheat sourdough increased, the hardness of the bread increased. The lowest hardness (5.21 N) was determined in commercial yeast wheat bread. The results of this study have had a positive effect on the quality of wheat bread of buckwheat sourdough.