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

Aiming 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.

Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms

This study aimed to investigate the optimal hypoxic and monosodium glutamate (MSG) stress conditions for the enrichment of γ-Aminobutyric acid (GABA) in germinating adzuki beans and to reveal the potential underlying molecular mechanisms of GABA accumulation. Using single-factor experiments and response surface model, we investigated the effects of germination time, germination temperature, vacuum time, and MSG concentration on GABA contents, and further explored the activity and gene expression of glutamate decarboxylase (GAD) and polyamine oxidase (PAO) critical rate restriction enzymes during GABA synthesis. The optimal soaking temperature, soaking time, and pH conditions were 35°C, 16 h, and 5, respectively. Furthermore, the optimal germination conditions for optimal GABA enrichment were 48 h, 1.99 mg/ml MSG concentration, germination temperature of 31.49°C, and vacuum time of 15.83 h. Under such conditions, the predicted GABA concentration was 443.57 ± 7.18 mg/100 g, with no significant difference between the predicted and experimental data. The vacuum + MSG (FZM) treatment has a maximum contribution rate of GABA to 38.29%, which significantly increase GABA content, and the increase was associated with increased GAD and PAO activity. In addition, MSG in combination with vacuum treatment could significantly induce VaGAD4 and VaGAD6 genes in 2 days germination of adzuki beans. According to the results of the present study, vacuum + MSG treatment is an effective approach to enhancing GABA accumulation in germinating adzuki beans, which could be employed in enhancing the functional quality of germinating adzuki beans.

Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

Maize endosperm consists of about 70 % starch, which makes it an excellent substrate for fermentation. However, due to its low diastatic power, it is used in brewing as an adjunct, mainly. In order to include both red and blue maize as an enzyme source in the brewing process, the effect of temperature and time germination on the diastatic power of malts was studied. The research consisted in a completely randomized three-factor experimental design where the involved factors were colour of maize (blue and red), germination temperature (15, 20, and 25 °C), and germination time (3, 4, 5, 6, 7, 8, and 9 days). The response variables were germination percentage, acrospire length, malting yield, and diastatic power. Data was analysed through Analysis of variance and Comparison Multiple Tukey’s Test. Results showed that both temperature and germination time encouraged the acrospire length, which had a negative effect on malting yield. Regarding to diastatic power, it maintained an increase from third to seventh germination day, at the three tested temperatures. Additionally, as the germination temperature increased, the diastatic power also increased. The highest diastatic power for blue and red maize malts were 39 and 42 °L, respectively, and it was reached when these malts were germinated for 7 days at 25 °C. It was concluded that, by germinating both blue and red maize under the resulting optimum conditions, the obtained malts would be capable of converting their own starch.

Germination of Cenchrus ciliaris, Pennisetum divisum, and Panicum turgidum is seasonally dependent

Knowledge of optimal conditions for germination facilitates more efficient practices, such as fodder production and restoration. We assessed seeds of three grass species harvested in winter and summer 2018. Germination ability was assessed under two night/day temperature regimes (15 °C/20 °C, 20 °C/30 °C) and two photoperiod regimes (0, 12 h light per day). Winter-maturing seeds had a slightly lower mass and reduced germination. Temperature and light requirements for optimal germination were dependent on species and harvest-time. Summer-maturing seeds of all three species had higher germination rates regardless of germination temperature. Interactions among treatment temperatures and species were 0.7- to 5.4-times higher than the control, as shown by heatmaps. Therefore, attention to these factors will improve the efficiency of seedling establishment for rehabilitation work.

Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat

Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (D) function. Phenolics were determined by HPLC-DAD-ESI-MS. In vitro biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone C-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (D = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.

The influence of germination temperature and ultra-low doses of benzotriazole on morpho-physiological parameters of onions of different species in model experiments

The adaptation of plants is manifested in the preservation of their physiological functions when exposed to various extreme environmental factors. In model experiments, we examined the influence of the combined action of such factors as alcohol solutions of benzotriazole in low concentrations (0,00001; 0,0001; 0,001 mg/ml) and contrasting positive temperatures (+12C and +22C) on germinating ability and growth processes of three species of onions ( Allium sulphur , Allium fistulosum and Allium schoenoprasum ) differing in various adaptive capabilities. It was found that, regardless of the germination temperature, with an increase in the concentration of benzotriazole solutions in a selected concentration range, stimulation of seed germination is observed for all studied species compared to the control. Benzotriazole had the maximum stimulating effect at a concentration of 0,001 mg/ml when germinating seeds at a temperature of +12C. The effect on growth processes was determined by the average length of the roots of onions on the fifth day of growth. It was found that the length of the roots of onions of all studied species when germinating in benzotriazole solutions at a temperature of +12C does not significantly differ from that in the control. When germinating seeds at +22C, the root length of only two species ( Allium cepa , Allium fistulosum ) was higher than in the control. Possible mechanisms of the observed phenomenon are discussed.