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The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and functional properties (water hydration properties). These sprouted flours were included in a gluten-free bread formulation at a level of 5% and the impact on dough (temperature-dependent rising behaviour, pasting and rheological properties) and bread quality parameters (volume, crumb structure and texture) was evaluated. Factors such as the method of germination and the botanical origin influenced the chemical composition of the applied raw material. The functional properties of the different malts and sprouts are affected by the chemical composition of the individual grains. The differences in functional properties were, in turn, found to affect the dough properties and the quality parameters of the baked gluten-free breads. However, statistical analysis showed no correlation between the various factors. Based on this, effects on dough and bread properties were hypothesised to be caused by a combination of multiple factors. All bread formulations containing sprouted flour had significantly improved bread quality parameters in comparison to the control (without sprouted flour). The addition of amaranth sprouted flour, however, resulted in the highest loaf volume and the softest breadcrumb, suggesting its potential for further investigations in further studies. [ABSTRACT FROM AUTHOR]

Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products. This study is the first evaluation of different yeasts coming from the baking and brewing industry in a gluten-free system. Five different yeast strains (US-05, WB-06, T-58, S-23 and baker's yeast) of the species Saccharomyces cerevisiae were evaluated for their suitability to leaven gluten-free dough. A wide range of dough quality characteristics such as the time and temperature-dependent rising behaviour, the chemical composition of the dough and the pH were determined. In addition to this, the bread quality attributes like, volume, texture, structure, aroma and flavour were evaluated. Obtained results indicated different activity levels between the selected yeast strains. Doughs prepared with US-05 showed a slower dough rise during proofing and a decreased height, in comparison to the baker's yeast control. The application of WB-06 and T-58, however, resulted in a faster dough rise and increased dough height with greater gas cells (p < 0.05). These observations were also found in the baked breads, where these two yeasts reached a higher specific volume and a softer breadcrumb than the baker's yeast bread (p < 0.05). Statistical analysis revealed strong correlations (p < 0.05) between activity level, dough properties and bread properties. Results obtained showed that the selected yeast strains reached different level of activity due to diverse preferences in temperature, time and sugars. Yeast strains which originated from the brewing industry were found to be suitable for gluten-free bread making. [ABSTRACT FROM AUTHOR]

Aims This study explored an effective biological control agent based on lactic acid bacteria culture or culture supernatant, which was effective against fungicide-resistant Zymoseptoria tritici, which causes septoria tritici blotch (STB). Methods and Results Three lactic acid bacteria strains which exhibited broad antifungal activity were investigated for their potential to control Z. tritici. Plate assays, liquid culture growth inhibition assays and STB biocontrol seedling tests were employed. Lactobacillus brevis JJ2P and Lactobacillus reuteri R2 caused significant fungal inhibition as observed by large mycelium clearing on modified MRS agar. Cell-free culture supernatants of Lact. brevis JJ2P and Lact. reuteri R2 showed antifungal activity against Z. tritici, as observed by mycelial radial growth inhibition and liquid culture growth inhibition. Cell-free supernatants of these anti- Z. tritici LAB strains were assessed in vivo for their abilities to inhibit STB development in seedling tests. Lact. brevis JJ2P was capable of inhibiting disease development and significantly reduced the diseased leaf area covered with pycnidia. Conclusions Biological control accomplished by beneficial micro-organisms such as Lact. brevis JJ2P may represent an alternative control strategy for reducing STB. Significance and Impact of the Study Globally, STB is regarded as one of the most important diseases of wheat. Control of Z. tritici is heavily reliant on fungicide application. The recent emergence of resistance or reduced sensitivity to fungicides among Z. tritici populations has urgently called for the development of new control strategies. [ABSTRACT FROM AUTHOR]

Aims The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase in traditional lactic acid bacteria fermentation research. In particular, this research aims to address the organoleptic modulation of beverages using in situ-produced bacterial polysaccharides. Methods and Results Weissella cibaria MG1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose-supplemented barley-malt-derived wort fermentation. Up to 36·4 g l−1 of dextran was produced in an optimized system, which improved the rheological profile of the resulting fermentate. Additionally, small amounts of organic acids were formed, and ethanol remained below 0·5% (v/v), the threshold volume for a potential health claim designation. Conclusions The results suggest that the cereal fermentate produced by W. cibaria MG1 could be potentially used for the production of a range of novel, nutritious and functional beverages. Significance and Impact of the Study Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease. [ABSTRACT FROM AUTHOR]

Aims: Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for selection of suitable starter cultures or adjuncts. Methods and Results: Preliminary characterization with morphological and biochemical assays were undertaken for 112 Gram-positive and catalase-negative isolates. Unequivocal identification of the isolates was obtained through restriction analysis of the amplified 16S rRNA gene and sequencing of 360–380 bp amplicons. Fifty-nine isolates belonging to LAB species generally recognized as safe and potentially utilized as starters or flavour-producing adjuncts were preselected and tested for their acidifying, proteolitic and autolytic activities. Fifty-five of these isolates were also subject to RAPD (randomly amplified polymorphic DNA) fingerprinting and unweighted pair-group method with arithmetic averages (UPGMA) cluster analysis for the estimation of genotypic intra-species variation. As a result, in Pecorino cheese, a heterogeneous lactic acid bacteria population, which includes strains with metabolic characteristics of technological interest, was characterized. Conclusions: The polyphasic approach proposed allows the bacterial ecology of Pecorino cheese to be investigated and allows to assess the potential role of autochthonous LAB strains for the dairy industry. Significance and Impact of the Study: The great economic importance of Pecorino cheese encouraged a deeper knowledge of its microbiota, which is known to influence the peculiar sensory properties of this cheese, also in view of its exploitation. [ABSTRACT FROM AUTHOR]

Aims: Investigation of the autochthonous lactic acid bacteria (LAB) population of the raw milk Protected Designation of Origin Canestrato Pugliese cheese using phenotypic and genotypic methodologies. Methods and Results: Thirty phenotypic assays and three molecular techniques (restriction fragment length polymorphism, partial sequencing of the 16S rRNA gene and recA multiplex PCR assay) were applied to the identification of 304 isolates from raw milk Canestrato Pugliese cheese. As a result, 168 of 207 isolates identified were ascribed to genus Enterococcus, 25 to Lactobacillus, 13 to Lactococcus and one to Leuconostoc. More in details, among the lactobacilli, the species Lactobacillus brevis and Lactobacillus plantarum were predominant, including 13 and 10 isolates respectively, whereas among the lactococci, Lactococcus cremoris subsp. cremoris was the species more frequently detected (seven isolates). Conclusions: Except for the enterococci, phenotypic tests were not reliable enough for the identification of the isolates, if not combined to the genotype-based molecular techniques. The polyphasic approach utilized allowed 10 different LAB species to be detected; thus suggesting the appreciable LAB diversity of the autochthonous microbial population of the Canestrato Pugliese cheese. Significance and Impact of the Study: A comprehensive study of the resident raw milk Canestrato Pugliese cheese microbial population has been undertaken. [ABSTRACT FROM AUTHOR]