Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

Peyer, Lorenzo C.; Kruijf, Marcel de; O’Mahony, Jim; Colli, Lorenzo De; Danaher, Martin; Zarnkow, Martin; Jacob, Fritz; Arendt, Elke K.

doi:10.1007/s00217-017-2847-9

Cited by 9 publications

(4 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several investigations have focused on inactivating mycotoxins by applying lactic acid bacteria (LAB) as well as their metabolites and/or enzymes. Inoculated LAB have been demonstrated to prevent the growth of Fusarium on barley during the brewing process (Peyer et al, 2017). The use of a mixture of yeasts (Kluyveromyces lactis and Saccharomyces cerevisiae) and LAB (Lactobacillus acidophilus and Bifidobacterium bifidum) inoculated in baby foods made from wheat has been shown to reduce the concentration of aflatoxins B 1 , B 2 , G 1 , and G 2 by as much as 93% (Hamad et al, 2018).…”

Section: Treatments To Reduce Mycotoxin Concentrations In Foodsmentioning

confidence: 99%

Mycotoxins in foods, from the field to the plate: a review

Barajas‐Ramírez¹,

Moncada-Abaunza²,

Gómez-Espinoza³

2021

IFRJ

View full text Add to dashboard Cite

Mycotoxins are secondary metabolites produced by some fungal species, mainly from the genera Alternaria, Aspergillus, Fusarium, and Penicillium. Mycotoxins can be found in raw materials and processed foods. High intake of mycotoxins in short time periods will generate outbreaks of mycotoxicosis distinguished by physical discomfort or even death. Chronic consumption of mycotoxins can cause several important illnesses. Due to the substantial health risk of mycotoxin intake, several organisations have recommended the maximum allowable limits in foods. Since differences in the values suggested across organisations affect the risk of populations ingesting these compounds, the criteria must be unified. Mycotoxins are generally highly thermostable. Operations commonly applied during food processing such as frying and roasting have variable effects in reducing the mycotoxin content. The use of probiotics to transform mycotoxins into minor toxic compounds is a promising alternative reduction measure. The complete elimination of mycotoxins in foods appears practically impossible. Therefore, good agronomic practices are essential to avoid the growth of mycotoxin-producing fungi in raw materials. Global climate change is a relevant issue due to the changes in rainfall, humidity, and temperature patterns worldwide could stimulate the growth of fungi in broader regions, thus increasing the risk of mycotoxin presence in foods and subsequent consumption. Therefore, increasing research and development in innovative methods for the elimination or reduction of mycotoxins in foods is essential.

show abstract

Section: Treatments To Reduce Mycotoxin Concentrations In Foodsmentioning

confidence: 99%

Mycotoxins in foods, from the field to the plate: a review

Barajas‐Ramírez¹,

Moncada-Abaunza²,

Gómez-Espinoza³

2021

IFRJ

View full text Add to dashboard Cite

show abstract

“…Lactobacillus spp.) or wort solution fermented by LAB strains have been used to reduce fungal load and improve malt characteristics ( Laitila et al, 2006b ; Oliveira et al, 2015 ; Peyer et al, 2017 ). Justé et al (2011) showed that Candida and Arthrobacter are also beneficial to the malting process by producing hydrolytic enzymes for breaking down grain macromolecules into sugar for fermentation.…”

Section: Introductionmentioning

confidence: 99%

The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada

Chen

Cheung²,

McMillan³

et al. 2022

Current Research in Food Science

View full text Add to dashboard Cite

“…Lactic acid bacteria (LAB) have attracted attention during the past decade owing to their ability to produce a wide range of active antibacterial and antifungal metabolites, making them a good biocontrol organism (19). LABs are known to perform well in various food matrices and LAB-based starter cultures have proven to be effective in the improvement of malting quality (7,18,(20)(21)(22)(23)(24)(25).…”

Section: Introductionmentioning

confidence: 99%

Management of barley-associated bacterial biofilms: a key to improving wort separation

et al. 2018

View full text Add to dashboard Cite

Several bacterial groups are associated with poor wort filtration performance. In this study we characterized the shifts within the bacterial community during malting by next‐generation sequencing. The aim was to reveal the bacterial groups involved in the decreased mash filterability caused by hus‐damaged barley. Field emission scanning electron microscopy was used to visualise biofilm formation in the outer layers of barley. This study also investigated the impacts of bacterial biofilm suppression on extract recovery. The bacterial growth was suppressed with antibacterial treatment and modified by adding Lactobacillus plantarum VTT E‐78076 (E76) starter cultures to steeping. In particular, barley‐associated Leuconostoc was associated with decreased wort filtration performance. This study showed that development of biofilm containing extracellular polymeric substances (EPS) on the kernel surface layers during malting was a crucial factor influencing wort separation. The application of L. plantarum E76 successfully controlled the bacterial community during malting and improved wort filtration. Thus, improved wort separation and higher extract recovery could be obtained by management of barley‐associated biofilms during malting. © 2018 The Institute of Brewing & Distilling

show abstract

Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

Cited by 9 publications

References 31 publications

Mycotoxins in foods, from the field to the plate: a review

Mycotoxins in foods, from the field to the plate: a review

The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada

Management of barley-associated bacterial biofilms: a key to improving wort separation

Contact Info

Product

Resources

About