Article
Biotechnology & Applied Microbiology
Bingxuan Wang, Kainan Yin, Choufei Wu, Liang Wang, Lianghong Yin, Haiping Lin
Summary: Gibberellin is a widely used plant growth regulator in agricultural production, but its application is hindered by low yield. This study utilized response surface methodology to optimize the fermentation conditions, resulting in a 4.32-fold increase in GA4 production within 48 hours. The results demonstrate the effectiveness of the mathematical model in predicting GA4 production.
FERMENTATION-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Upiragibe V. Pinheiro, Joao H. C. Wancura, Michel Brondani, Camila M. da Silva, Marco A. Mainardi, Rafaela M. Gai, Sergio L. Jahn
Summary: This research investigated the use of raw rice bran and barley malt residue as substrates for GA(3) production. The best conditions for high yield were found, and it was discovered that higher concentrations of NH4NO3 favor GA(3) formation. Kinetic investigation showed an increasing trend in GA(3) production, reaching a peak on the seventh day.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2023)
Article
Biochemical Research Methods
Rakhi Panda
Summary: Currently, there are no available methods for accurately quantifying gluten in fermented or hydrolyzed foods. This study developed a new method using gluten-incurred yogurt as a calibrant and a multiplex-competitive ELISA to quantitate gluten in fermented dairy products. The method was successfully validated and showed high sensitivity and accuracy.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Microbiology
Dajara M. B. Moreira, Omar C. Gomez, Daniela B. Hirata, Jaine H. H. Luiz
Summary: Lasiodiplodia endophytes have antimicrobial and antifungal activities and provide a reliable approach for the production of high-value bioactive molecules. The yield of EtOAc extract can be improved by optimizing cultivation conditions.
CURRENT MICROBIOLOGY
(2022)
Article
Polymer Science
Liping Yang, Houfang Zhang, Biao Huang, Shimian Hao, Songnan Li, Peiyan Li, Haibing Yu
Summary: Potato flour is rich in health-promoting compounds and can improve the nutritional benefits of food products when mixed with wheat flour. However, the addition of potato flour may affect the processing characteristics and quality properties of the products.
Article
Nutrition & Dietetics
Peng-hui Zhao, Yin-Chen Hou, Zhen Wang, Ai-Mei Liao, Long Pan, Jie Zhang, Yu-Qi Dong, Zhe-Yuan Hu, Ji-Hong Huang, Xing-Qi Ou
Summary: In this study, Bacillus subtilis was used to ferment gluten and the effects of fermentation on the physicochemical, microstructure, and antioxidant properties of gluten were assessed. The results showed a significant change in the structure of gluten, with a decrease in alpha-helix structures and an increase in beta-sheet structures. The fermentation process also led to the degradation of glutenin into small molecular peptides and an increase in the content of free amino acids. Additionally, fermented gluten exhibited higher free radical scavenging activity and iron reduction capacity.
FRONTIERS IN NUTRITION
(2023)
Article
Plant Sciences
Sais-Beul Lee, Namgyu Kim, Sumin Jo, Yeon-Jae Hur, Ji-Youn Lee, Jun-Hyeon Cho, Jong-Hee Lee, Ju-Won Kang, You-Chun Song, Maurene Bombay, Sung-Ryul Kim, Jungkwan Lee, Young-Su Seo, Jong-Min Ko, Dong-Soo Park
Summary: This study identified a novel quantitative trait locus (QTL), qBK1(z), from an indica variety Zenith that confers resistance to bakanae disease in rice. The QTL was located on chromosome 1 and accounted for a significant portion of the total phenotypic variation. Introducing qBK1(z) or pyramiding with other previously identified QTLs could be an effective genetic control strategy for bakanae disease in rice.
Article
Microbiology
Lauriane Mietton, Marie-Francoise Samson, Therese Marlin, Teddy Godet, Valerie Nolleau, Stephane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Summary: This study assessed the impact of wheat varieties and leavening agents on bread quality. The results showed that sourdough breads had lower sugar and organic acids contents, higher soluble proteins content, and specific aroma profiles compared to yeast breads. Additionally, significant nutritional and organoleptic quality differences were found among different sourdough breads.
Article
Food Science & Technology
Xiaofan Jin, Huirong Yang, Teodora Emilia Coldea, Yingchao Xu, Haifeng Zhao
Summary: The combination supplementation of wheat gluten hydrolysates (WGH) and KCl significantly improves yeast growth, glucose utilization, ethanol production, as well as membrane integrity and mitochondrial functionality of brewer's yeast during very high gravity (VHG) fermentation process. The presence of active nitrogen metabolism and stress resistant substances in WGH may contribute to the enhancement of growth and fermentation performances in brewer's yeast by nutrient supplementation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Huirong Yang, Teodora Emilia Coldea, Yingjie Zeng, Haifeng Zhao
Summary: The study demonstrated that wheat gluten hydrolysates (WGH) had significant effects on yeast biomass, fermentability, and ethanol yield in very-high-gravity (VHG) worts, with the 40% ethanol elution fraction showing the most positive impact.
BIORESOURCES AND BIOPROCESSING
(2021)
Article
Microbiology
Yesim Egerci, Pervin Kinay Teksur, Ayse Uysal Morca
Summary: This study analyzed and detected the pathogenicity of Fusarium andiyazi, a member of the Fusarium fujikuroi species complex, on rice plants in Turkey. The results showed that F. andiyazi can cause Bakanae disease in rice, leading to inhibited seed germination and abnormal plant elongation.
CURRENT MICROBIOLOGY
(2022)
Article
Food Science & Technology
Xin Jiang, Xin Liu, Hongjian Xu, Yukun Sun, Yonggen Zhang, Yan Wang
Summary: Solid state fermentation with LAB and acid protease improved the nutritional value and antioxidant capacity of corn gluten meal, while also enhancing bioavailability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shuoyu Chen, Fanxin Zhang, Edwin Ananta, Jeroen Andre Muller, Youyun Liang, Yuan Kun Lee, Shaoquan Liu
Summary: This study investigated the flavor impact of fermented wheat-gluten using different strains of microbes. It was found that the production of lactic acid and certain amino acids varied depending on the strain used. Different volatile compounds were also detected in samples fermented with different strains, suggesting the potential to produce sauces with different flavor profiles.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Silvia Grassi, Mariolina Gulli, Giovanna Visioli, Alessandra Marti
Summary: The study demonstrates that gluten aggregation properties can be a reliable indicator for differentiating the quality of durum wheat cultivars. Through Principal Component Analysis, it was found that gluten aggregation characteristics can effectively separate wheat varieties of different quality classes, making it a useful tool for assessing durum wheat semolina quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xu Meng, Tingting Li, Jiajia Zhao, Mingcong Fan, Haifeng Qian, Yan Li, Li Wang
Summary: This study investigated the effects of triticale bran pretreatments on the rheological and functional properties of triticale whole-wheat flour (TWWF). It was found that solid-state fermentation pretreatment had the most significant improvement on TWWF.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)