scholarly journals The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

2021 ◽  
Vol 46 (341) ◽  
pp. 105-115
Author(s):  
Dace Klava ◽  
Iveta Poisa ◽  
Sanita Reidzane ◽  
Tatjana Kince ◽  
Jekaterina Kazantseva ◽  
...  
Keyword(s):  
Starch Content ◽  
Amino Acid Profile ◽  
Fungal Species ◽  
Plate Count ◽  
Wheat Bread ◽  
Technological Parameters ◽  
Fermentation Conditions ◽  
Sugar Amino Acids ◽  
Third Stage ◽  
Barley Grains

Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.

scholarly journals Metabolomic Analysis of The Chemical Diversity of South Africa Leaf Litter Fungal Species Using an Epigenetic Culture-Based Approach

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4262
Author(s):  
Rachel Serrano ◽  
Víctor González-Menéndez ◽  
Germán Martínez ◽  
Clara Toro ◽  
Jesús Martín ◽  
...  
Keyword(s):  
South Africa ◽  
Genome Mining ◽  
Fungal Species ◽  
Chemical Diversity ◽  
Fermentation Conditions ◽  
Metabolite Profiles ◽  
Different Populations ◽  
Fungal Genomes ◽  
Microbial Natural Products ◽  
Fermentation Media

Microbial natural products are an invaluable resource for the biotechnological industry. Genome mining studies have highlighted the huge biosynthetic potential of fungi, which is underexploited by standard fermentation conditions. Epigenetic effectors and/or cultivation-based approaches have successfully been applied to activate cryptic biosynthetic pathways in order to produce the chemical diversity suggested in available fungal genomes. The addition of Suberoylanilide Hydroxamic Acid to fermentation processes was evaluated to assess its effect on the metabolomic diversity of a taxonomically diverse fungal population. Here, metabolomic methodologies were implemented to identify changes in secondary metabolite profiles to determine the best fermentation conditions. The results confirmed previously described effects of the epigenetic modifier on the metabolism of a population of 232 wide diverse South Africa fungal strains cultured in different fermentation media where the induction of differential metabolites was observed. Furthermore, one solid-state fermentation (BRFT medium), two classic successful liquid fermentation media (LSFM and YES) and two new liquid media formulations (MCKX and SMK-II) were compared to identify the most productive conditions for the different populations of taxonomic subgroups.

scholarly journals Naked oat is promising raw material for deep grain processing

2019 ◽  
Vol 20 (5) ◽  
pp. 447-455
Author(s):  
N. R. Andreev ◽  
V. G. Goldstein ◽  
L. P. Nosovskaya ◽  
L. V. Adikaeva ◽  
E. O. Golionko
Keyword(s):  
Agricultural Research ◽  
Starch Content ◽  
Raw Material ◽  
Coarse Grained ◽  
Cellulolytic Enzymes ◽  
Technological Parameters ◽  
Naked Oat ◽  
Grain Processing ◽  
North East ◽  
The North

During the research conducted at the All-Russian Research Institute for Starch Products there has been developed a technological mode of using cellulolytic enzymes to reduce the viscosity of grain pulp obtained by grinding naked oat grains soaked in a sodium metabisulphite solution. As the experimental data had been processed, the optimum technological parameters of the process were determined: the consumption of the enzyme preparation Viscoferm was 200 g/t of grain and the dura-tion of fermentation by constant stirring for 2.5 hours at pH 4.6 and temperature 50°C. Under laboratory conditions there has been studied the possibility of starch processing of naked oat grain samples Vyatka, Percheron, 857h05, 766 h05 varieties grown in the Federal Agricultural Research Center of the North-East named N.V. Rudnitsky. Technological assessment based on grain processing in the laboratory using the “plant on the table” method has shown that the yield of coarse-grained starch A in the processing of naked oat using cellulolytic enzymes is 51.4-53.9%, i.e. higher than that of filmy oats, rye Falenskaya 4 and Vyatka 2, wheat and triticale. Low starch content in fiber (7.7-8.7% dry substances DS of fiber) was found in comparison with the results obtained from the processing of filmy oats, Falenskaya and Vyatka 2 rye varieties, wheat and triticale (11.2 - 13.9% DS of fiber). Fiber output by the processing of naked oats is 7.3 - 8.8% DS of grain, by the processing of other types of grain 10.3 - 17.5% DS of grain. The yield of small-grain starch B in the processing of the studied varieties of naked oat is 19.2 - 20.8% DS of grain, that is higher than this value obtained by processing of filmy oats and wheat, but lower than by pro-cessing of rye and triticale. Isolated carbohydrate-protein concentrate, including starch B and proteins, is recommended for use with the extract and fiber as a component for the production of feed.

Technology Development of Large-Size Bodies Manufacturing from Thick Plate Materials Based on Combined Methods of Deformation

2016 ◽  
Vol 685 ◽  
pp. 375-379 ◽  
Author(s):  
Alexander Pesin ◽  
Ernst Drigun ◽  
D.O. Pustovoytov ◽  
Ilya Pesin
Keyword(s):  
Thick Plate ◽  
Technology Development ◽  
Sheet Thickness ◽  
Technological Parameters ◽  
Asymmetric Rolling ◽  
Plastic Bending ◽  
Second Stage ◽  
Large Size ◽  
Third Stage ◽  
Three Stages

The main goal of the investigation is to determine key technological parameters, necessary for producing required curvature of sheets up to 4000 mm in width with the required mechanical properties. Investigation into dynamics of the process' main technological parameters allowed it to define its three characteristic stages: asymmetric rolling, asymmetric rolling in combination with initial unsettled plastic bending, and asymmetric rolling combined with settled plastic bending. It was found out that the intensity of the deformations changes unevenly, depending on the height of the deformation zone, on all three stages, with its highest value being in the lower part of the sheet, and with the lowest value being in its center. In the second stage, the intensity of the deformation abruptly increases, and a significant asymmetry on the sheet thickness occurs. In the third stage, the non-uniformity of the intensity deformations fields decreases. Similar results can be also observed for stress intensities. Casings on two converters were produced and installed in the oxygen-converter plant.

scholarly journals Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

2016 ◽  
Vol 70 (6) ◽  
pp. 673-683
Author(s):  
Davor Loncar ◽  
Vladimir Filipovic ◽  
Jelena Filipovic
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Grain Structure ◽  
Wheat Bread ◽  
Good Prediction ◽  
Technological Parameters ◽  
Fermentation Time ◽  
White Wheat ◽  
White Flour ◽  
Score Analysis

In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.

Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread

2017 ◽  
Vol 94 ◽  
pp. 65-71 ◽  
Author(s):  
Ana Paula Rebellato ◽  
Jéssica Bussi ◽  
Joyce Grazielle Siqueira Silva ◽  
Ralf Greiner ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Technological Parameters ◽  
Iron Compounds ◽  
Whole Wheat ◽  
Whole Wheat Bread

scholarly journals RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)

Food systems ◽  
2019 ◽  
Vol 2 (3) ◽  
pp. 29-33
Author(s):  
L. N. Krikunova ◽  
E. V. Dubinina ◽  
V. P. Osipova
Keyword(s):  
Wheat Flour ◽  
Protein Complex ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Starch Content ◽  
Production Method ◽  
Sodium Content ◽  
Raw Material ◽  
Wheat Bread ◽  
Waste Products

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

scholarly journals RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

2017 ◽  
Vol 6 ◽  
pp. 43-50 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Alexandr Alexandrov ◽  
Tetiana Lazareva ◽  
Karina Svidlo ◽  
...  
Keyword(s):  
Experimental Data ◽  
Food Supplement ◽  
Wheat Bread ◽  
Technological Parameters ◽  
Moisture Retention ◽  
Fermentation Time ◽  
Wheat Dough ◽  
Positive Effect

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough. The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".

scholarly journals The effect of a fungicide application on the yield and quality of barley grain and malt

2011 ◽  
Vol 49 (No. 10) ◽  
pp. 451-456 ◽  
Author(s):  
L. Hřivna
Keyword(s):  
Untreated Control ◽  
Starch Content ◽  
Relative Yield ◽  
Field Trials ◽  
Barley Grain ◽  
Favourable Effect ◽  
Technological Parameters ◽  
Small Plot ◽  
Malt Barley ◽  
Two Stages

In small-plot field trials conducted in 2000–2002 we studied the effect of fungicides on the yield and selected technological parameters of grain of malt barley and on malt. For the treatment we used Cerelux (active ingredients: fenpropimorph, flusilazole), Amistar (azoxystrobin) and Caramba (metconazole) applied in two stages of stand development (DC 47 and 55). Compared to the untreated control plants the yield grains ranged between 6.9 and 16.5% after the application of fungicides. The application of fungicides increased the proportion of full grains and had a favourable effect on the chemical composition of grain. After the treatment with azoxystrobin the content of N-substances decreased from 11.43 to 11.07% as compared to the controls. The highest starch content of grain was observed after the application of the active ingredient metconazole; the average content ranged between 64.44 and 64.62%. Compared to the controls the highest relative yield of malt starch (124.2–125.2%) was achieved after the application of azoxystrobin or a combination of azoxystrobin and metconazole in the DC 47 stage. The highest average attainable degree of fermentation was 78.57% and was discovered in the untreated control.

scholarly journals Characterization of Edible Film from Starch of Taro (Colocasia esculenta (L.) Schott) with Addition of Chitosan on Dodol Substituted Seaweed (Eucheuma cottonii L.)

2019 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Yuliarie Wulandari, Noor Harini Warkoyo
Keyword(s):  
Weight Loss ◽  
Water Vapor ◽  
Design Method ◽  
Starch Content ◽  
Block Design ◽  
Tensile Elongation ◽  
Storage Period ◽  
Edible Films ◽  
Edible Film ◽  
Plate Count

Abstract.Edible film is a thin layer to protect food which it can be consumed. One of the main components to make edible film is starch, which could be derived from taro tubers. Taro tubers contain high starch content about 70-80% which consists of 5.55%  of amylose and 74.45% of amylopectin with yield reach to 28.7%. However, the weakness of starch-based edible film are low resistance to water and low barrier properties to water vapor. One of the recommended hydrophobic biopolymers to improve the film characteristics of starch as well having antimicrobial activity is chitosan. The objectives of this research are to know the interaction and influence of starch concentration from taro tuber and concentration of chitosan on physical and mechanical character of edible film, including thickness, density, transparency, tensile, elongation and water vapor transmission eate (WVTR). The best treatment from  first objective will apply on dodol (food made by glutinous rice) substituted by seaweed to know the effect of its application on dodol shelf life (texture analysis, weight loss and microbiology). Therefore this research was conducted in 2 stages and 2 experimental design methods. The first stage was the process of making edible film using Randomized Block Design method and the second stage was the application of edible film using Random Design Complete method. The results of physical and mechanical analysis of edible film based on its effect on the storage of dodol showed that the best treatment was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan), P3K1 (6% of Taro starch: 1% of Chitosan) and P3K2 (6% Taro starch: 2% of Chitosan). The application of 3 types of edible films based on the best treatment of dodol substitute of seaweed  has significant effects on the value of weight loss, texture and total plate count during the storage period. Effectiveness of edible film in inhibiting damage to dodol was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan) with WVTR value equal to 0.189 g / cm2 hour, 0.170 N / mm2 of tensile strength, 0.088% of elongation, 0.160 mm of thickness, 0.151 of density and 0.000 mm-1of transparency.

scholarly journals Nutrient profiling of traditionally sun-dried Acetes

2017 ◽  
Vol 64 ◽  
Author(s):  
A. K. Balange ◽  
K. A. Martin Xavier ◽  
Sanath Kumar ◽  
B. B. Nayak ◽  
G. Venkateshwarlu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Microbiological Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Quality Analysis ◽  
Plate Count ◽  
Faecal Coliforms ◽  
Cadmium And Lead

An attempt was made to study the nutrient profile of traditionally sun-dried Acetes with respect to its proximate composition, amino acids, fatty acids, minerals and heavy metals. From the results, it was found that dried Acetes contained 19.00±0.70% moisture, 48.29 ± 0.64% crude protein, 16.05±0.52% ash and 3.62±0.09% crude fat. Biopolymer content in dried Acetes showed 10% chitin. Amino acid profile of dried Acetes confirmed that it could serve as a significant source of essential amino acids. Fatty acid profile revealed 9, 12-otadecadieonic acid (17.08%), docosahexaenoic acid (DHA) (15.69%), eicosapentaenoic acid (EPA) (13.45%) and docosanoic acid (11.75%) as the major fatty acids. Mineral profiling indicated the presence of P, Ca, K, Mg, Na and Fe. Heavy metal analysis indicated the presence of Cd, Cu, Pb and Zn. However, harmful metals like cadmium and lead were found to be low. From microbiological quality analysis of dried Acetes, the total plate count and faecal coliforms count were found to be 4.1 x 103 cfu g-1 and 35 MPN per100 ml, respectively while Staphylococcus aureus colonies were not detected. Results of the study indicated that dried Acetes was not processed properly and hygienically as revealed by its content of high moisture and faecal coliforms, respectively. Further, based on proximate composition, amino acids, fatty acids and mineral profile, it can be concluded that dried Acetes can be a good source of health beneficial nutrients.

Sign in / Sign up

Export Citation Format

Share Document