scholarly journals The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer

2021 ◽  
Author(s):  
Valerian Kalb ◽  
Torsten Seewald ◽  
Thomas Hofmann ◽  
Michael Granvogl
Keyword(s):  
Cinnamic Acid ◽  
Phenolic Acid ◽  
Enzyme Activities ◽  
Acid Content ◽  
Aeration Rate ◽  
Kiln Drying ◽  
Beer Brewing ◽  
Low Concentrations ◽  
Germination Temperature ◽  
Brewing Process

AbstractAiming at the mitigation of the toxicologically relevant styrene formed during wheat beer brewing, different malting parameters, such as steeping temperature, germination temperature, withering and kilning temperatures applied during kiln-drying, and aeration rate, were evaluated for their suitability to reduce the content of cinnamic acid, the precursor of styrene, in malts of barley and wheat, responsible for the input of the undesired precursor into the brewing process. According to the results of the present study, higher steeping temperatures, higher germination temperatures, lower aeration rates, and lower withering temperatures during malting are beneficial for the overall reduction of cinnamic acid in wort produced with barley and wheat malts. Thereby, the withering temperature showed the highest impact among the investigated parameters, able to reduce the soluble cinnamic acid content in wort by up to 72%, followed by the germination temperature in combination with the aeration rate and the steeping temperature with reduction capacities of 52 and 16%, respectively. Additionally, a kilning temperature of 200 °C led to the absence of enzyme activities in dark malts, which might also be the main reason for the low phenolic acid contents found in the corresponding wort, finally causing the low concentrations of styrene but also to a certain extent of desired vinyl aromatics in dark wheat beers.

scholarly journals Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Lingyan Zhang ◽  
Jieying Li ◽  
Fei Han ◽  
Zhansheng Ding ◽  
Liuping Fan
Keyword(s):  
Antioxidant Activity ◽  
Cinnamic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Phenolic Content ◽  
Retention Rate ◽  
Foxtail Millet ◽  
Good Choice ◽  
Total Phenolic ◽  
The Mean

The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P< 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.

Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content

2012 ◽  
Vol 118 (3) ◽  
pp. 280-284 ◽  
Author(s):  
Katrin Juliane Schwarz ◽  
Lisa Inken Boitz ◽  
Frank-Jürgen Methner
Keyword(s):  
Cinnamic Acid ◽  
Acid Content ◽  
Beer Fermentation ◽  
Enzymatic Formation ◽  
Pitching Rate

scholarly journals Enzyme activities and gene expression in dry maize seeds and seeds submitted to low germination temperature

2016 ◽  
Vol 11 (33) ◽  
pp. 3097-3103 ◽  
Author(s):  
Costa Silva Neta Izabel ◽  
Vilela de Resende Von Pinho Edila ◽  
Maria de Abreu Viviane ◽  
Oliveira dos Santos Heloisa ◽  
Rezende Vilela Danielle ◽  
...  
Keyword(s):  
Gene Expression ◽  
Enzyme Activities ◽  
Maize Seeds ◽  
Germination Temperature

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

Correlation of phenolic acid content of maize to resistance toSitophilus zeamais, the maize weevil, in CIMMYT'S collections

1990 ◽  
Vol 16 (2) ◽  
pp. 301-315 ◽  
Author(s):  
D. Classen ◽  
J. T. Arnason ◽  
J. A. Serratos ◽  
J. D. H. Lambert ◽  
C. Nozzolillo ◽  
...  
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Maize Weevil

Enhanced pathogen removal in on-site biofiltration systems over organic filtration materials

2008 ◽  
Vol 3 (2) ◽  
Author(s):  
Marco A. Garzón-Zúñiga ◽  
Ana C. Tomasini-Ortíz ◽  
Gabriela Moeller-Chavez ◽  
Yolanda Hornelas-Uribe ◽  
Gerardo Buelna ◽  
...  
Keyword(s):  
Organic Matter ◽  
Removal Efficiency ◽  
Water Reuse ◽  
Municipal Wastewater ◽  
Natural Fibers ◽  
Aeration Rate ◽  
Treated Effluent ◽  
Low Concentrations ◽  
Colony Forming Units ◽  
Tropical Conditions

Municipal wastewater was treated in 4 biofilters packed with a mix of endemic tropical woodchips and natural fibers to evaluate the removal efficiency of organic matter and pathogen microorganisms under tropical conditions. Biofilters were operated during 400 days, with a hydraulic rate of 0.3 m3/m2.d and an aeration rate of 0.68 m3air/m2 h-1. Raw municipal wastewater presented higher concentrations, of organic matter and pathogens, than those reported for municipal wastewaters in temperate countries. However, pollutants were successfully removed: &lt;98.5% of the organic matter as BOD5 &lt; 99.99% of Faecal Coliforms (FC) and Total Colony Forming Units (TCFU), and &lt; 96.93% Helminth eggs (HE) were removed remaining only very low concentrations in the treated effluent (≤2.5 mg DBO5/L; ≤ 240 FC/100 mL; ≤ 240 TCFU /100 mL and &lt; 1.0 HE/5L). According with Mexican regulations (Nom 001-SEMARNAT, 1996) and with the EPA suggested guidelines for water reuse (U.S. EPA, 1992a) treated effluents with this quality can be safely reused for three main activities: Nonfood crop irrigation, landscape impoundments and for construction activities. The high removal efficiency of TCFU and FC may be related with a predatory activity of testate amoebas which were detected growing into the biofilters and, the most plausible hypothesis concerning HE removal is that they are retained by filtration over the organic materials.

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