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Dormancy in barley has been thoroughly studied and shown to negatively impact malt quality, resulting in selection against dormancy. However, reduced dormancy coincides with increased preharvest sprout (PHS) risk, thus sparking a new interest in integrating dormancy back into American barley lines if the negative effects of dormancy on malt quality can be overcome. We evaluated the dormancy and hydration index (HYI) in a biparental mapping population to determine the genotypes that would protect against PHS but have good malt quality. We found 4 HYI QTLs and 4 dormancy QTLs, one of which was near the well‐described SD2 QTL. The HYI QTLs were pleiotropically related to seed size (1H), dormancy (5H) and malt quality (2H). Lines with dormancy (5H) and increased HYI (2H and 3H) had malt quality similar to nondormant lines while maintaining PHS resistance, suggesting improvements in HYI could be the key to overcoming the negative effects of dormancy in malting. [ABSTRACT FROM AUTHOR]

An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of choice has been sorghum. These new gluten-free beers have a unique flavor and aroma, which previous research has shown is the result of differences in concentration for key chemical compounds, including ethyl butyrate, butyl acetate, isoamyl acetate, ethyl caproate, hexyl acetate, 1-octanol, nonanal, ethyl octanoate, and ethyl decanoate. This study focused looked at the influence different strains of yeast had on the concentration of these key compounds. Beer was brewed using either barley or sorghum malt extract. The concentrations of these key volatile compounds were determined using Solid Phase Microextraction (SPME) with Gas Chromatography and Mass Spectral (GC-MS) detection. Overall, it was found that the concentrations of these compounds were statistically different in the beers brewed from these two grain types. However, the yeast strain had no significant impact on the concentrations. [ABSTRACT FROM AUTHOR]

Background: The presence of API2/MALT1 fusion in gastric mucosa-associated lymphoid tissue (MALT) lymphoma predicts poor response to Helicobacter pylori (Hp) eradication therapy. This study aimed to assess the correlation between endoscopic morphology of MALT lymphoma and API2/MALT1 fusion and evaluate treatment response to Hp eradication based on morphological subtypes. Methods: A retrospective review was conducted on patients diagnosed with gastric MALT lymphoma between January 2011 and December 2022. Endoscopic morphology was categorized as superficial, non-superficial, or mixed type. The superficial type was further classified into gastritis superficial lesion and localized superficial lesion based on border clarity. Logistic regression models evaluated the impact of clinical and endoscopic characteristics on anti-Hp therapy effectiveness. Results: Among the 114 patients included, 93 (81.6%) were Hp-positive, and API2/MALT1 fusion was detected in 58 (50.9%) cases, The superficial type was the predominate morphology (73/114, 64%). The regular arrangement of collecting venules (RAC) sign was noted in 21 (18.4%) cases. In superficial subtypes, the RAC signs were more frequently observed in localized lesion than gastritis lesion (35.6% vs. 7.1%, p = 0.01). and the superficial localized lesion was more common in individuals with positive API/MALT1 fusion than negative ones (76.9% vs. 44.1%, p = 0.01). Following Hp eradication, the remission rate for localized lesion was 34.3%, significantly lower than for gastritis lesion (66.7%, p = 0.01). Both endoscopic morphology (OR = 0.26, 95% CI 0.09–0.75) and API2-MALT1 fusion (OR = 14.29, 95% CI 4.19–48.67) impacted the efficacy of anti-Hp therapy. However, multivariate analysis identified API2-MALT1 fusion as the only independent predictor of treatment outcome (OR = 12.18, 95% CI 3.49–42.55, p < 0.001). Conclusion: Gastric MALT lymphomas with superficial-type morphology, particularly those with defined borders resembling early gastric cancer, were associated with API2/MALT1 fusion and a lower remission rate after Hp eradication therapy. This suggests that endoscopic morphology, along with API2/MALT1 fusion status, could help predict the therapeutic response, with API2/MALT1 fusion serving as a critical indicator of treatment resistance. [ABSTRACT FROM AUTHOR]

The ocular surface and orbit constitute unique microenvironments in the human body. Current advances in molecular research have deepened our understanding of tumor development in these regions. Tumors exhibit greater heterogeneity compared to normal tissues, as revealed by pathological and histological examinations. The tumor microenvironment (TME) plays a crucial role in the proliferation and progression of cancer cells. Factors from the external environment or the body's own inflammation and microcirculation interact within the TME, maintaining a delicate balance. Disruption of this balance, through uncontrolled signal pathway activation, can transform normal or benign tissues into malignant ones. In recent years, various systemic immunotherapies have been developed for cancer treatment. This study reviews the epidemiology of ocular surface and orbital tumors include squamous cell carcinoma, basal cell carcinoma, sebaceous carcinoma and lymphoma in conjunction with their occurrence, growth, and underlying mechanisms. We propose that by examining clinical histopathological images, we can identify specific and shared microscopic features of tumors. By collecting, classifying, and analyzing data from these clinical histopathological images, we can pinpoint independent diagnostic factors characteristic of tumors. We hope this study provides a basis for future exploration of the mechanisms underlying different ocular diseases. [ABSTRACT FROM AUTHOR]

Background: Malt is a vital ingredient in the brewing and food industries, as it influences the sweetness, flavor, and color of the final products. The quality and soluble solids content of barley-derived malt depends on temperature, enzyme type, and grinding roller interval. This study aimed to determine the optimal conditions for maximizing the soluble solids in Iranian malt. Methods: Malt samples were treated at 57 and 72 °C, employing glucan maltohydrolase (GMH) and glucohydrolase (GH) enzymes, and grinding roller intervals of 0.6, 0.8, and 1 mm. The malt samples were then subjected to chemical analyses, including Brix measurement, iodine test, and pH determination. Results: The results showed that higher temperatures increased the Brix value and decreased the pH value of the malt samples. No significant differences in Brix and pH were observed between the GMH and GH enzymes. Smaller grinding roller intervals (0.6 mm) increased the Brix value and decreased the pH. The optimal conditions for maximizing the soluble solids content were 72 °C with the GMH enzyme and a 0.6 mm roller interval (Brix = 7.8 g/100 cc, pH = 5.32). The temperature significantly influenced the iodine test, confirming starch hydrolysis into sugar at 72 °C. Conclusion: This study recommends reducing the grinding roller interval from 0.8 to 0.6 mm and increasing the temperature from 57 to 72 °C to significantly enhance the malting process. Therefore, using a 72 °C temperature and 0.6 mm roller gap is advised for better malting efficiency. [ABSTRACT FROM AUTHOR]

Starch degradation in malted barley produces yeast-fermentable sugars. In this study, we compared the amylolytic enzymes and composition of the malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar established in Japan) and Kitanohoshi (the currently used cultivar for beer production). Hokudai 1 malt contained lower activity of amylolytic enzymes than Kitanohoshi malt, although these cultivars contained α-amylase AMY2 and β-amylase Bmy1 as the predominant enzymes. Malt starch hydrolysate of Hokudai 1 contained more limit dextrin and less yeast-fermentable sugars than that of Kitanohoshi. In mixed malt saccharification, a high Hokudai 1 malt ratio increased the limit dextrin levels and decreased the maltotriose and maltose levels. Even though Kitanohoshi malt contained more amylolytic enzymes than Hokudai 1 malt, addition of Kitanohoshi extract containing the amylolytic enzymes did not enhance malt starch degradation of Hokudai 1. Hokudai 1 malt starch was less degradable than Kitanohoshi malt starch. [ABSTRACT FROM AUTHOR]

The production of barley cultivars with malting and brewing quality characteristics is subject to strict grading and technical standards for the end-use market. Environmental and management factors can significantly alter grain quality, and the qualities required for malting. Crop and kernel uniformity are critical factors where variability can exceed the tolerance for meeting malt quality. A practice to address variations in crop maturity is the application of pre-harvest glyphosate. Pre-harvest glyphosate applications can, however, alter malting characteristics in barley, and, if mis-timed, can also reduce yield. A 4-year study at five locations in Alberta and Saskatchewan from 2013 to 2017 was conducted to determine the effects of pre-harvest glyphosate applications on malting barley characteristics. Glyphosate was applied at 900 and 1125 g ae ha−1 on malting barley cultivars 'CDC Meredith' and 'AC Metcalfe' malting barley at soft dough, hard dough, and physiological maturity growth stages. Yield reductions of up to 12% were observed from glyphosate applications at soft dough, and yield was maximized with applications at physiological maturity. Glyphosate application, at two rates, reduced percentage plump kernels, but did not affect kernel weight or protein concentration. The growth stage of barley plants did not provide an accurate indicator of seed moisture levels at the time of application, which motivated our conclusion that glyphosate applications can be mistimed by inaccurate indicators. The results motivate our questioning of the utility of pre-harvest glyphosate applications, given the adverse effects to barley yield and quality observed, even when applied according to the label instructions. [ABSTRACT FROM AUTHOR]

Abstract Background The presence of API2/MALT1 fusion in gastric mucosa-associated lymphoid tissue (MALT) lymphoma predicts poor response to Helicobacter pylori (Hp) eradication therapy. This study aimed to assess the correlation between endoscopic morphology of MALT lymphoma and API2/MALT1 fusion and evaluate treatment response to Hp eradication based on morphological subtypes. Methods A retrospective review was conducted on patients diagnosed with gastric MALT lymphoma between January 2011 and December 2022. Endoscopic morphology was categorized as superficial, non-superficial, or mixed type. The superficial type was further classified into gastritis superficial lesion and localized superficial lesion based on border clarity. Logistic regression models evaluated the impact of clinical and endoscopic characteristics on anti-Hp therapy effectiveness. Results Among the 114 patients included, 93 (81.6%) were Hp-positive, and API2/MALT1 fusion was detected in 58 (50.9%) cases, The superficial type was the predominate morphology (73/114, 64%). The regular arrangement of collecting venules (RAC) sign was noted in 21 (18.4%) cases. In superficial subtypes, the RAC signs were more frequently observed in localized lesion than gastritis lesion (35.6% vs. 7.1%, p = 0.01). and the superficial localized lesion was more common in individuals with positive API/MALT1 fusion than negative ones (76.9% vs. 44.1%, p = 0.01). Following Hp eradication, the remission rate for localized lesion was 34.3%, significantly lower than for gastritis lesion (66.7%, p = 0.01). Both endoscopic morphology (OR = 0.26, 95% CI 0.09–0.75) and API2-MALT1 fusion (OR = 14.29, 95% CI 4.19–48.67) impacted the efficacy of anti-Hp therapy. However, multivariate analysis identified API2-MALT1 fusion as the only independent predictor of treatment outcome (OR = 12.18, 95% CI 3.49–42.55, p

The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.

In order to explore the differences of volatile organic compounds (VOCs) in different malts, roasted malt and biscuit malt were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) respectively. The results showed that more than 90 kinds of VOCs in both roasted and biscuit malt were identified by GC-MS, and 48 kinds of VOCs had relative amounts greater than 0.01%, which mainly included 9 ketones, 14 aldehydes, 4 esters, 4 alcohols, 2 acids, 10 pyrazines and 5 heterocyclic substances. The relative content of aldehydes and acids in roasted malt and biscuit malt were much higher than other compounds, including 2-mmethylbutanal, iso-valeraldehyde and acetic acid. The pyrazines in biscuit malt were richer than roasted malt, especially 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. 135 kinds of VOCs in malt were detected by GC-IMS, and 80 kinds of compound were identified, which concentrated on alcohols, ketones, aldehydes and esters with smaller molecule. The types of pyrazine and heterocyclic substances in malt were not abundant. The results from GC-MS and GC-IMS showed that types of VOCs in roasted malt and biscuit malt were similar, while the contents had significant differences. The esters, alcohols and aldehydes were richer in roasted malt, while the biscuit malt had higher contents of pyrazines and ketones. The principal component analysis (PCA) and fingerprint similarity analysis showed that both GC-MS and GC-IMS technique could distinguish between roasted and biscuit malt effectively. In conclusion, the combination of GC-MS and GC-IMS techniques could provide a comprehensive approach to analyze the composition of VOCs, and offers strong technical support for VOCs researches in malt.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cancer research has extensively explored various factors contributing to cancer development, including chemicals, drugs, smoking, and obesity. However, the role of bacterial infections in cancer induction remains underexplored. In particular, the mechanisms underlying H. pylori-induced B-cell lymphoma, a potential consequence of bacterial infection, have received little attention. In recent years, there has been speculation about contagious agents causing persistent inflammation and encouraging B-lymphocyte transition along with lymphomagenesis. MALT lymphoma associated with chronic H. pylori infection, apart from two other central associated lymphomas - Burkitt's Lymphoma and DLBCL, is well studied. Owing to the increasing colonization of H. pylori in the host gut and its possible action in the development of B-cell lymphoma, this review aims to summarize the existing reports on different B-cell lymphomas' probable association with H. pylori infections; also emphasizing the function of the organism in lymphomagenesis; including its interaction with the host, pathogen and host-specific factors, and tumor microenvironment. [ABSTRACT FROM AUTHOR]

Summary: In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phenol and flavonoid quantities of the barley, soaked barley and dried barley samples were recorded to be between 58.49 (dried barley) and 69.10 mgGAE/100 g (soaked barley) to 145.22 (dried barley) and 157.75 mgQE/100 g (soaked barley), respectively. The total phenol content of green malt and dried‐roasted malt were recorded to be between 115.85 (3rd day) and 237.80 mgGAE/100 g (7th day) to 111.83 (3rd day) and 346.04 mg GAE/100 g (7th day), respectively. While catechin amounts of barley samples are registrated between 5.83 (dried barley) and 10.29 mg/100 g (soaked barley), catechin amounts of green and dried‐roasted malt samples were identified between 5.20 (malt for 3rd day) and 56.42 mg/100 g (malt for 7th day). In general, an increase in the phenolic components of green and dried‐roasted malt samples was observed with germination. [ABSTRACT FROM AUTHOR]

Fusarium head blight (FHB) is a devastating disease in barley, causing significant losses for the malting and brewing industries. We hypothesized that the variation observed in Fusarium‐related issues during malting may be partially attributable to differences among Fusarium graminearum strains. Field trials in 2019–2021 used barley cultivars with different FHB resistance: Newdale (intermediate) and AAC Goldman (moderately resistant). Barley plants were grown under disease‐conducive conditions, and plots were inoculated with conidial suspensions of each of seven different F. graminearum monoclonal isolates plus a noninoculated control. Disease severity (as a percentage of symptomatic spikelets) significantly differed among years (2020 > 2019 > 2021). F. graminearum density in barley varied significantly across years (2019 > 2021 > 2020). Pathogen strain identity and cultivar (Newdale > AAC Goldman) had significant effects on F. graminearum density in barley grain. The harvested barley was micromalted. The deoxynivalenol (DON) content in barley and malt significantly differed among years and cultivars, with the highest levels in 2019 and in Newdale. Pathogen strain identity significantly influenced DON content in barley and malt. F. graminearum density in malt showed significant variation among years (2021 > 2019 > 2020) and was influenced by the pathogen strain identity, while cultivar did not significantly affect F. graminearum density in malt. Gushing varied significantly across years but was not affected by cultivar or pathogen strain identity and was independent of F. graminearum density. Our finding that F. graminearum strain identity altered impact in barley grain and malt may explain the variability of FHB impacts. [ABSTRACT FROM AUTHOR]

Simple Summary: Birds are highly exposed to pathogens leading to high risk of low egg production, high mortality rates and high costs of veterinary care. Moreover, the intense breeding of avian species for desirable production traits causes immunosuppressive stress. Therefore, line selection requires thorough knowledge not only of genetics but also of the immunology of poultry. The function of secondary (peripheral) lymphoid organs is to activate the immune response through the accumulation of antigens for the activation of naive B and T cells. This review aims to present the morphological characterization of chickens' secondary immune organs along with the latest and more outstanding scientific discoveries and their relevance not only in veterinary medicine but also in human medicine. The authors hope that this review will represent a useful source of information for the design of future experiments with animal models in terms of more tailored protocols and heightened awareness. Recent discoveries have indicated the importance of developing modern strategies for vaccinations, more ethical research models, and effective alternatives to antibiotic treatment in farm animals. Chickens (Gallus gallus) play a crucial role in this context given the commercial and economic relevance of poultry production worldwide and the search for analogies between the immune systems of humans and birds. Specifically, chicken secondary lymphoid tissues share similar features to their human counterparts. Chickens have several secondary or peripheral lymphoid tissues that are the sites where the adaptive immune response is initiated. The more general classification of these organs divides them into the spleen and skin-, pineal-, or mucosa-associated lymphoid tissues. Each of these tissues is further subdivided into separate lymphoid structures that perform specific and different functions along the animal's body. A review summarizing the state of the art of research on chicken secondary lymphoid organs is of great relevance for the design of future studies. [ABSTRACT FROM AUTHOR]

Background: The majority of existing industries in Ethiopia discharge untreated effluents into nearby water bodies, streams and open land. The wastewater generated by Gondar malt factory (GMF) was disposed freely and join a natural wetland implemented for the treatment of the wastewater. The objective of the study was to analyze and characterize wastewater from GMF and to evaluate the effectiveness of the wetland for the treatment purpose. Methods: Different Physicochemical quality indicators (color, turbidity pH, temperature, Total Dissolved solids, Total Suspended solids, total solid, conductivity, alkalinity, hardness, nitrate, phosphate, sulfate, free chlorides, heavy metals-(Cd, Cr, Fe, Mn, and Pb)and Biological Oxygen Demand were measured according to the standard procedures. Data was analyzed using Statistical Package for Social Sciences (SPSS-25). Analysis of Variance (ANOVA) was used to find whether significant differences existed in the different sampling stations for the parameters studied. P value less than 0.05 was considered to show significant difference. Results: The results of this study revealed that most of the quality indicators were improved in value after the water passed through the wetland except for alkalinity M, sulfite, Mn, temperature and pH. From ANOVA result, it was noted that there was a significant mean difference between the stations except for chromium, manganese and lead. The result showed that the wetland plays a great role in the removal of pollutants where the best performance was obtained at removal efficiency of 96.188% PO4HR,75.63% Nitrate,>99% Cl2, ammonia and nitrite 99.99%, 92.77% sulfate,84.36% Total hardness,87.43% color, and for others it is ranged between 30 and 60%. Conclusion: the study concluded that GMF wetland was almost effective and had potential in treatment of the wastewater from the discharging facilities (especially for nutrients, alkalinity P, hardness, color and chloride). It is recommended that wetlands should be conserved and used as wastewater treatment facility. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the food and beverage industry, the presence of mycotoxins in cereals has driven the development of procedures to ensure the safety and quality of the final product. However, at the national level, this aspect has not yet been addressed in microbreweries. This research focused on determining the presence and concentration of deoxynivalenol (DON) in malt used for craft beer production, as well as the effect of pasteurization and ohmic heating on this mycotoxin. The study was conducted in two stages. In the first stage, the presence of DON in the malt was analyzed using the ELISA analytical technique with a detection level of 0,25ppm/5,0. Subsequently, in the second stage, wort was prepared using this malt, and the effects of pasteurization, as a traditional method, and ohmic heating, as an alternative method, on the mycotoxin were evaluated. For this purpose, an experimental ohmic heating equipment was developed, in which time and voltage parameters were established. The results showed a slight reduction in one of the wort batches when ohmic heating was applied to the mycotoxin, with a concentration of 0.057 µL, compared to pasteurization, where the concentration remained the same at 0.058 µL. These findings suggest that pasteurization maintains stable mycotoxin concentration levels; however, the combination with ohmic heating may be effective in mitigating the presence of mycotoxins in the wort base of craft beer, thereby contributing to its safety. [ABSTRACT FROM AUTHOR]

To achieve malt grade and receive full price, barley (Hordeum vulgare L.) crops must meet standards for certain quality traits including percent plump and protein. Terminal drought stress reduces quality and is projected to worsen in barley cultivation areas, underscoring the need for varieties that maintain good malt production with unreliable precipitation. The stay‐green trait extends the grain fill phase between heading and maturity and has been linked to stable quality under dry conditions. However, this relationship can be inconsistent and is not well understood. To effectively leverage a longer grain fill phenotype for drought adaptation, a better grasp of its genetics and environmental interaction is needed. Stay‐green root system differences have been observed and could be at play. We performed correlation and quantitative trait locus (QTL) analysis on grain fill duration, grain quality, and seminal root traits using a recombinant inbred line (RIL) population segregating for stay‐green. Agronomic data were collected in four field trials at two distinct semiarid locations, and roots were measured in a greenhouse assay. Earlier heading and later maturity led to improved quality in both locations and more consistent quality between locations. Earlier heading had a greater influence on quality in the drier environment, while later maturity was more impactful in the less dry environment. We observed co‐locations of seminal root trait QTLs with grain fill duration and grain quality. These QTLs lay the groundwork for further investigation into root phenotypes associated with stay‐green and the deployment of these traits in breeding for drought adaptation. Core Ideas: Extended grain fill improved and stabilized barley plump and protein quality for malting.Grain quality was more affected by heading in the drier location and by maturity where there was more moisture.Extended grain fill, early root development, and grain quality co‐located at multiple QTLs.Seminal root‐to‐shoot length ratio co‐located with a gene (HvNAM1) that affects protein, plump, and maturity. [ABSTRACT FROM AUTHOR]

Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects. [ABSTRACT FROM AUTHOR]

for the manuscript for the manuscript JCIS-24–2223 "Biochar from olive tree twigs and spent malt rootlets as electrodes in Zn-air batteries", by Kottis et al. [Display omitted] Biochars, i.e. porous carbons obtained by pyrolysis of biomass, can act as electrocatalysts for oxygen evolution and oxygen reduction reaction. In the present work, two biochars have been prepared by using materials of completely different biomass origin: olive-tree twigs and spent malt rootlets (brewery wastes). Both biomass species were subjected to pyrolysis under limited oxygen supply and then they were activated by mixing with KOH and pyrolysis again. The obtained biochars were characterized by several techniques in order to determine their structural characteristics and the composition of their active components. Despite their different origin, the two biochars demonstrated similar structural and compositional characteristics thus highlighting the importance of the pyrolysis and activation procedure. Both biochars were used as electrocatalysts in the operation of rechargeable Zn-air batteries, where they also demonstrated similar electrocatalytic capacities with only a small advantage gained by olive-tree-twigs biochar. Compared to bare nanoparticulate carbon (carbon black), both biochars demonstrated a marked advantage towards oxygen evolution reaction. [ABSTRACT FROM AUTHOR]

Background: Malting is the controlled germination of cereal grains, typically barley or sorghum, followed by appropriate drying to yield a usable extract. Malt extract from germinated cereal seeds leaves a residue of shoots and roots known as malted sprouts. Methods: Experimental animals (n=20) were equally divided into four groups of five animals each (average body weight 10.75±0.27 kg). C was control group fed conventional concentrate mixture, T1 group fed with concentrate containing 10% malt sprouts, T2 group fed with concentrate containing 20% malt sprouts and T3 group fed with concentrate containing 30% malt sprouts in addition to green fodder for 74 days including an adaptation period of 14 days. The body weight was recorded at fortnightly interval. Metabolic trial of 7 day duration was conducted towards the end of growth study using standard protocol. Result: The DM intake (g/d) in T1 and T2 groups was similar to C group, however, it was lowest(P<0.05) in T3 group. The digestibility of nutrients (DM, OM and NDF) was higher (P<0.05) in T1 and T2 groups having 10% and 20% malt sprouts in the concentrate mixture than T3 group (30% malt sprouts) while N balance was similar in all the groups. The average final body weight at the end of study and average daily gain (ADG) were highest (P<0.05) in T1 group (10% malt sprouts) and FCR was also marginally better in T1 group. [ABSTRACT FROM AUTHOR]

The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the current study, we investigated mycotoxin accumulation and hyphal localization in single kernels from Fusarium head blight infected barley and malt samples which showed an aberrant behavior of deoxynivalenol increases during malting. While deoxynivalenol levels in these bulk barley samples already ranged from <0.20 to 1.27 µg/g, they further increased on average by approximately 500% after malting, along with Fusarium growth. In addition, deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol levels increased from <0.20 µg/g to the mean levels of 2.47 µg/g and 1.03 µg/g in the bulk malt, respectively. In the investigation of single kernels, results showed that only 7% of barley single kernels (n = 385) had deoxynivalenol >1.00 μg/g, with the maximum level of 35.97 μg/g. However, 31% of malt single kernels contained deoxynivalenol >1.00 μg/g and up to 255.43 μg/g. Deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol were found in 40% of malt single kernels. Fungal hyphae were observed in the aleurone layer and embryo of barley kernels with deoxynivalenol >10.00 μg/g, in addition to the husk and vascular bundles of kernels with deoxynivalenol <1.00 μg/g. Hyphae spread largely in these tissues following malting, and even into the endosperm and pericarp cavities of extremely high deoxynivalenol kernels (i.e., >100.00 μg/g). [ABSTRACT FROM AUTHOR]

The conversion of raw grains to malt is a pivotal step in the beer production process. By germination, the grains produce enzymes necessary for the conversion of starch into sugars during the mashing process, but also cell wall constituents are broken down which aids in wort filtration. Further, storage proteins are converted into soluble peptides and amino acids important for yeast nutrition during fermentation. However, the performance of the malting process and the quality of malt produced is also significantly influenced by the active microbial communities that naturally colonise the barley grains. These diverse microbial communities have the potential to produce extracellular enzymes, phytohormones, mycotoxins, and exopolysaccharides, and also compete with the grains for oxygen. While microbes can contribute positively to the break-down of cell wall β-glucans and arabinoxylans, they can also negatively impact the final malt quality by production of gushing precursors, compounds leading to premature yeast flocculation (PYF) and mycotoxins. This review provides an overview of the current knowledge on the different microbial communities interacting with the barley grain on the field and during malt production, their influence on the quality of produced malt, and the brewing process. Further, current strategies to control the proliferation of detrimental microbial species during malting are presented, including a summary on recent techniques to identify, quantify and functionally characterise the barley malting microbiome. [ABSTRACT FROM AUTHOR]

Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration. [ABSTRACT FROM AUTHOR]

The frequency of antibodies to Ku varies in various autoimmune diseases. In 2019, Spielmann et al. identified two types of anti-Ku syndrome based on a hierarchical clustering analysis. Sjögren's syndrome occurs both in the first type of anti-Ku syndrome and in the second type. Despite the fact that increased tissue expression of Ku proteins was noted in lymphocytic cells with focal sialoadenitis of the minor salivary glands in patients with primary Sjogren's syndrome, only 49 cases of a combination of anti-Ku antibodies and manifestations of Sjogren's syndrome have been described in the literature. Some researchers examined patients for the presence of Sjogren's syndrome only if they had anti-Ro or anti-La antibodies, although in the literature, there are descriptions of Sjogren's syndrome in the presence of only isolated anti-Ku antibodies, as in our case. Literature data on glandular and extraglandular manifestations of Sjögren's syndrome in anti-Ku-positive patients are limited. Below, we present the first case of Sjögren's syndrome in combination with the first type of anti-Ku syndrome complicated by the development of mucosa-associated lymphoid tissue (MALT) lymphoma. The article also provides a systematic review of the literature on the association of Sjögren's syndrome with anti-Ku antibodies. [ABSTRACT FROM AUTHOR]

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat malt endo‐1,4‐β‐xylanase is a key enzyme for arabinoxylan degradation, but its wheat‐derived arabinoxylan degradation pattern is unclear. RESULTS: Water‐extractable arabinoxylan (WEAX) of 300–750 kDa and 30–100 kDa were the two components with the highest degradation efficiency of wheat malt endo‐1,4‐β‐xylanase, followed by > 1000 kDa WEAX, but 100–300 kDa WEAX showed the lowest degradation efficiency. The main enzymatic products were the 5–30 kDa WEAX, which accounted for 57.57%, 68.15%, and 52.28% of WAXH, WAXM, and WAXL products, respectively. The enzymatic efficiency of wheat malt endo‐1,4‐β‐xylanase was relatively high, and the continuity of enzymatic efficiency was good, especially since the enzymatic reaction was the most intense in 1–3 h. WEAX of > 300 kDa was highly significant and positively correlated with viscosity. In comparison, WEAX of < 30 kDa was highly significant and negatively correlated with viscosity. As the enzymatic degradation proceeded, there were fewer and fewer macromolecular components but more and more small molecule components, and the system viscosity became smaller and smaller. CONCLUSION: In this study, it was found that wheat malt endo‐1,4‐β‐xylanase degraded preferentially 300–750 kDa and 30–100 kDa WEAX, not in the order of substrate size in a sequential enzymatic degradation. Wheat malt endo‐1,4‐β‐xylanase was most efficient within 3 h, primarily generating < 30 kDa WEAX ultimately. The main products were highly significantly negatively correlated with the system viscosity, so that the system viscosity gradually decreased as the enzymatic hydrolysis proceeded. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

'Top Shelf' (Reg. no. CV‐380, PI 704478), experimental designation DH162310, is a two‐row winter barley (Hordeum vulgare L.) released by Oregon Agricultural Experiment Station in 2023. It is a malting cultivar that is known to be a non‐producer of glycosidic nitrile (GN0). GN0 is the precursor to a regulated compound (ethyl carbamate) in distilled spirits and thus, the GN0 trait is becoming a requisite for malting cultivars geared toward distilling. While GN0 spring cultivars have been available for over 20 years, Top Shelf is the first winter GN0 cultivar to be released in North America, and only the second globally. In addition to its GN0 status it exceeds contemporary agronomic and malt quality expectations. Over 5 years of field trials in Oregon it performed equal to or better than the check entries. It shows high yields, plump grains, and test weights. It also has good resistance to scald (caused by Rhynchosporium commune) and preliminary data suggest resistance to barley stripe rust (Puccinia striiformis f. sp. hordei). Results were confirmed in field trials in southern Idaho, a major malting barley production region, and a target environment for this cultivar. Under standard malting protocols Top Shelf meets the guidelines for malt and all‐malt and/or grain distilling, and has high extract, enzymatic activity, and free amino nitrogen. When malted under optimized conditions, mimicking commercial distilling malt production, it produced even better results. As one of only a handful of GN0 cultivars available in the United States with potential for mainstream production, Top Shelf provides an important option for the distilling supply chain. Core Ideas: 'Top Shelf' is a non‐producer of glycosidic nitrile.'Top Shelf' is the first GN0 winter barley released in the United States.'Top Shelf' is well adapted to the Pacific Northwest (Idaho, Oregon, Washington).'Top Shelf' produces exceptional malt quality for distilling purposes. [ABSTRACT FROM AUTHOR]

Introduction and Purpose: Gastric sleeve surgery is an effective intervention for the treatment of severe obesity and associated diseases. Most people with obesity will experience pain in the front of the knee over time. Thus, conducting more studies on the effect of the results of surgery to reduce BMI (Body Mass Index) on anterior knee pain caused by factors such as patellar maltracking and patellar chondromalacia will be useful for better determining appropriate treatment protocols in the future. Therefore, in this study, we will investigate the effect of sleeve surgery. Materials and Methods: This study was conducted as a prospective cohort. The study population includes patients with high BMI who simultaneously had symptoms of anterior knee pain caused by patella chondromalacia, and in the second half of 2011, they referred to Baqiyat Elah Azam Hospital and underwent sleeve surgery. Sampling was done by census. Information such as age, gender, BMI at the time of surgery, comorbidities (rheumatoid arthritis, osteoarthritis, preoperative fractures and dislocations) and medications were collected from the patient records and recorded in the relevant checklist. Before the operation and six months after the operation, the patients underwent an examination of the lower limbs and knees in the clinic, and the patients were examined in terms of maltracking of the patella. Chondromalacia patella was also investigated by taking history and clinical examination before surgery and six months after surgery. The range of motion of the knee was measured before the operation and six months after the operation in the clinic using an orthopedic goniometer and reported according to degrees. Before the operation, axial patellar view radiographs were taken from the patients, and six months after the operation, the radiograph was repeated again and reported by a radiologist to investigate the changes related to tilt patella and the effect of surgery on it. Also, in this study, the quality of life of the patients before and six months after the operation was evaluated using a 36-question quality of life questionnaire. Finally, the obtained information was analyzed using SPSS vs. 24 statistical software. Results: 35 patients participated in this study. The average age of the patients was 40.8 years ± 10.14 years. 11 people (31.4%) men, 24 women (68.6%) participated in this study. Only 1 patient (2.9%) had alcohol and smoking. 16 patients (45.7%) had an underlying disease, and 12 patients (34.4%) were taking medication. The average body mass index of the patients before the operation is 39.2 and six months after the operation is 30.7. The study showed that patellar mal-trecking was present in 24 patients (68.6%) before the intervention, and this number was reported in 22 patients (62.9%) after the intervention, and this difference was not significant (p>0.05). Anterior knee pain caused by chondromalacia patella based on the VAS criterion before the intervention is 7.11 ± 0.75 and after the intervention is 5.6 ± 0.69, and we saw a significant decrease in the anterior knee pain score caused by chondromalacia patella in patients after the intervention (p<0.05). The average knee range of motion before the intervention was 102.1 ± 1.26 and after the intervention this value increased by 117.68 ± 2.09 and this increase was statistically significant (p<0.05). Before the intervention, 42.9% of people had tilt patella, and after the intervention, 37.1% of people had tilt patella. Surgical intervention had no effect on the significant reduction of tilt patella (p>0.05). 6 months after the intervention, there was a significant difference in the reduction of the VAS score after the intervention (p<0.05). Conclusion: The result of our study showed that gastric sleeve surgery can reduce anterior knee pain caused by patellar chondromalacia and increase the range of motion of the knee joint and improve the quality of life. It also has a significant effect on patellar maltracking and patellar tilt. [ABSTRACT FROM AUTHOR]

The requirements placed on the foundry industry are mainly related to the need to maintain an appropriate quality–price ratio of the product and to maintain an appropriate production regime that takes into account modern legal solutions related to environmental protection. This work is part of the trend of searching for new or previously unused materials from renewable sources in moulding sand technology. This article concerns the possibility of using barley malt in moulding material technology as a binding material. The presented work contains the results of research on the release of gases during casting, where high temperatures cause the decomposition of chemical substances. The tests confirmed that moulding sands with barley malt as a binder do not cause excessive emissions of harmful gaseous products when pouring moulds with liquid casting alloy. The volume of gases formed was smaller than that of commonly used moulding sands with other binders. The total volume of gases produced and the kinetics of their release indicate that casting in this type of moulding sand did not cause any technological inconvenience or casting defects of gaseous origin. This was confirmed by research involving obtaining iron castings in industrial conditions using barley malt as a binder in moulding sand technology, which were then subjected to visual assessment and roughness analysis. [ABSTRACT FROM AUTHOR]

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties - Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties - Bojos and Sebastian (2005) were evaluated. These beers have been flavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties - Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression. [ABSTRACT FROM AUTHOR]

The operating parameters chosen for the small-scale mash to determine malt quality are critical in defining malt quality. These key malt quality parameters include extract, attenuation, Kolbach Index (KI), wort FAN, viscosity, β-glucan, colour etc. The Congress mash (45°C -- 30 min, 0.2 mm grist grind, 1:4 grist : water, ramp to 70 °C (1 °C/min), rest 25 -- 60 min, lautering at 1:9 G:W ratio, RT) is currently the industry agreed small-scale mashing protocol for malt quality analysis. The Congress protocol appears to have its origins from a German Brewers Convention in Vienna in 1815, later formalized in 1907. As such, the Congress mash was developed to assess the malts of the time that were less modified and homogenous than before the innovations of malting engineers Nicholas Galland and Charles Saladin (c1870 -- 1890) that ushered in modern pneumatic malting production. Prof Martina Gastl (TUM, Germany) concluded that the Congress mash favours cytolytic (and proteolytic) modification compared to modern mashing practice that mash in at 60 -- 65 °C which favours amylolytic modifi- cation. Prof Barry Axcell (South African Breweries Ltd., RSA), among others, critiqued malt quality analysis for providing brewers with inferior practical information with respect to high gravity brewing, lautering, attenuation, foam, flavor and colloidal stability. Central to improving malt quality analysis was a complete revaluation of the small scale mashing protocol. This review sequentially considers what the likely optimum parameters are. The review concludes that potential starch hydrolysis into fermentable sugars is best determined by mashing in at 65 °C for 60 min (compromise between starch gelatinization and DP enzyme thermostability), a grist grind of 0.7 mm (possibly 0.4 mm), addition of 1.4 mM Ca2+ (56 ppm Ca2+), a 1:3 grist:water ratio (higher gravity) and mash out temperature of 78 °C which is broadly in line with modern commercial brewing practice. For small-scale practical convenience and efficiency, 'lautering' at 1:9 G:W ratio and at RT, as with the Congress mash was preserved. Comparison of this style of mash shows broad agreement (correlation) with the Congress mash for extract, attenuation, wort FAN, KI, β-glucan and protein, however the ranking of samples is substantially different. This perspective is important for brewers, but critical for malting barley breeders whose selection indices between candidate breeding lines are largely based on agronomic and quality rank to provide improved resolution between high malting quality progeny. [ABSTRACT FROM AUTHOR]

In this work, quinoa (Chenopodium quinoa Wild) seed malt extract was obtained using a combination of ultrasonic and bain-marie methods. The ultrasonic time (5–50 min) and bain-marie time (20–180 min) were optimized based on the maximum percentage of antioxidant. The bain-marie temperature was considered between 40 and 45 °C. The effect of various parameters, including the ratio of solvents, bain-marie temperature, and extraction temperature with selected ultrasonic and bain-marie times were considered on the properties of malt extract. The maximum DPPH value was assigned to the time of 5 min (47.7%) and 120 min (40.4%) for ultrasonic and bain-marie methods, respectively. Quinoa malt extract revealed good antioxidant activity with a lower amount of IC50 equal to 19.11 mg/mL. The total phenol content (TPC) and total flavonoid content (TFC) were ranged from 534.35 to 2793.49 mg GAE/100 g and 0.12 to 3.22 mg QE/100 g, respectively. The high protein content (2.37%) was obtained with ethanol: water (25%:75%), ultrasonic time of 15 min, bain-marie time of 120 min, bain-marie temperature of 40–45◦C, and extraction temperature of 25◦C. Vitamin B6 (pyridoxine) and vitamin B9 (folic acid) content were in the range of 0.8 to 2.76 mg/100 g and 2.34 to 2.59 mg/100 g, respectively. The highest content of minerals containing Ca, Mg, P, and Fe in malt extract was 49.46, 74.89, 115.75, and 5.49 mg/100 g, respectively. The best anticancer effect on HT29 cell lines with cell viability of 98.31% followed by 94.42% with a concentration of quinoa malt extract of 31.25 µg/mL was observed. This malt extract as a source of functional foods can play an important role in the cancer chemoprevention. [ABSTRACT FROM AUTHOR]

Barley is one of the world’s most important crops. Barley is used for both food and feed and is important for the production of malt. Malt quality is a complex function of barley genetics, environmental conditions during barley growth, and the technological aspects of the malting process. Due to the high heritability of more than half of the malting parameters, barley can be bred for malting quality. Marker-assisted selection (MAS) is a good way to speed up the breeding process. In this study, nine molecular markers were used to screen 115 barley varieties and breeding lines over a four-year period. The results were compared with malting quality parameters. Multicomponent correlation analysis showed a good correlation (R = 0.63; P ≤ 0.01) between marker screening results and malting quality parameters. In 93 genotypes (80.9%), agreement was found between molecular marker prediction and malting quality determination. Differences between molecular marker screening and malt quality parameters and possible improvements are discussed. The use of molecular markers in MAS is highly appreciated by barley breeders. [ABSTRACT FROM AUTHOR]

Over the last 25 years, the Latin American beer sector has undergone important changes. The growth in beer production, consumption, and trade has been accompanied by a greater demand for malt and barley produced and traded in the region, displacing other traditional export countries of these inputs. Based on these facts, we studied the long-term relationship between this increase in beer production and the prices of imported inputs. In addition, we estimated the elasticities of demand of imported inputs of the main Latin American brewing countries. This allows us to infer about Latin America's competitive position as a supplier of its own beer inputs. [ABSTRACT FROM AUTHOR]

Lymphomas are a diverse group of malignant proliferations that arise as discrete tissue masses. The most widely accepted taxonomy for lymphoma is the World Health Organization classification of tumours of haematopoietic and lymphoid tissues, the 5th edition of which was released in June 2022. Most (85% to 90%) lymphoid neoplasms are of B cell origin. Mature B-cell neoplasms are a heterogeneous group of malignancies with similar disease courses and treatment paradigms. This review focuses on the various mature B-cell lymphomas in Malaysia, including Hodgkin lymphoma. A literature search was performed in various bibliographic databases. A total of 64 papers were included in this review. We found 15 papers on Hodgkin lymphoma, 14 on follicular lymphoma, 12 on Burkitt lymphoma, 5 on mucosa-associated lymphoid tissue (MALT) lymphoma, 4 on plasmablastic lymphoma, 3 on mantle cell lymphoma, 1 each on primary mediastinal large B-cell lymphoma, B-lymphoblastic lymphoma, and 3 on other unspecified B-cell lymphomas. The site, age, distribution, prognostic markers, and the various subclassification of B cell lymphomas were studied from these papers. Prognostic genetic markers in B-cell lymphomas include C-MYC, BCL2 and BCL6 as they are the most prevalent mutations in this condition. Anecdotal outcomes range from rapid fatality to unexplained spontaneous remission. This review adds to the existing literature on lymphoma in Malaysia by compiling the evidence that may lead to further research on the diagnosis and treatment of lymphoma in Malaysia and worldwide. [ABSTRACT FROM AUTHOR]

This study investigates the use of a barley-associated Erwinia gerundensis strain as a biocontrol agent for the protection of malt against fungal development and mycotoxin production during the malting of barley. First, the antifungal activity of E. gerundensis was studied via simultaneous co-cultures in Yeast Malt broth and on barley kernels artificially infected with Fusarium tricinctum. Then, the effect of E. gerundensis on the fungal load and mycotoxin content of malt obtained from naturally contaminated barley was studied by applying different doses of the bacterial strain at the steeping step of the malting process. Mycotoxin concentrations were determined using the technique of liquid chromatography coupled to the mass spectrometry detector in tandem (LC-MS/MS). Also, the effect of E. gerundensis on the technological quality of the final malt was evaluated using European Brewery Convention standard methods. The bacterial strain reduced the production of enniatin (ENN) by 97.7–99.8% and 38–68% in the liquid medium and on barley kernels, respectively, along with 0–82% Fusarium tricinctum growth reduction on barley kernels. Application of E. gerundensis at the beginning of the steeping step reduced the fungal load of the final malt by 67–72% and its ENN and deoxynivalenol (DON) contents by 32–50% and 15–33%, respectively, depending on the treatment dose. Barley malts treated with E. gerundensis showed no degradation in their technological quality, thus making E. gerundensis a potentially interesting biocontrol agent for the malting and brewing industries. Further investigation should be focused on improving the bioprotective capability of the proposed biocontrol agent. [ABSTRACT FROM AUTHOR]

Preliminary research was conducted on the analytical and flavor profiles of beers brewed (small-scale) with roasted specialty malts and raw malts as adjuncts. Beers were characterized by physico-chemical, sensory, and GC-MS analysis. From the beers produced, 79 volatile compounds were identified, and these were grouped into different categories. Alcohols and esters were found to be the most prevalent volatile compounds in the beers. Principal component analysis, as well as cluster analysis, was applied in order to investigate the similarities and distinctions between the various types of adjuncts and no adjunct beers. The volatile chemicals present in the beers showed that the nature and quantity of these compounds would have an effect on the flavor and quality of the beers. Beers prepared with the roasted wheat malt addition were characterized by the highest number of volatile compounds. Moreover, the beers with roasted wheat malt addition were characterized by higher bitterness (higher than the control beer), high antioxidant activity (equal to the control beer), and a high tannin content (but less than the control beer). Beers were evaluated by a sensory panel that concluded that the adjunct beers had a preferred flavor to the beers without adjunct addition. The highest-rated beer in the appearance, flavor, mouthfeel, and overall acceptability criteria was the adjunct beer with roasted wheat malt incorporated. This preliminary experimentation will help guide where future research is needed and where scale-up experiments with trained taste panels should focus. [ABSTRACT FROM AUTHOR]

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt

Mashing is one of the key operations in beer brewing. Together with polyphenolic compounds it can affect the quality and stability of beer. In our pilot brewing trials of pale lager (200 L), malts of three barley varieties were compared using either infusion or double decoction mashing. Total polyphenols, anthocyanogens and flavanoids were determined in sweet and hopped wort. Free phenolics were measured by HPLC coupled with coulometric detection. Antiradical power was determined by RC-DCPI, ARA-DPPH and ESR-T150 methods. In this way the influence of mashing method and barley variety on polyphenols and antiradical activity of sweet wort was demonstrated showing that the effect of mashing was stronger (ANOVA). The results showed significantly higher, i.e. by tens of per cent, levels of all polyphenols studied in both the decoction sweet wort and hopped wort. The decoction process resulted in higher levels of the antiradical power, ARA-DPPH (37–47%) and RC-DCPI (25–60%). A cluster analysis partitioned 28 free phenolic compounds in sweet wort primarily by variety and secondarily by mashing. The Malz malt showed a greater increase in polyphenols, free phenolic compounds and antiradical power in the decoction process compared to the Bojos and Sebastian malts. Decoction mashing introduces higher levels of phenolic antioxidants into the beer with the potential to improve the sensory stability of the beer and provide health benefits to the consumer. The different behaviour of malts and barley varieties needs to be better elucidated in further research.

Different malt samples with various total acid content were used to brew beer. The organic acid content in both the malt and the brewed beer was measured by using high-Performance liquid chromatography (HPLC) to establish the correlation between the total acid content in malt and the organic acid content in the beer. Additionally, gas chromatography-mass spectrometry (GC-MS) was used to detect the components of volatile compounds in the beer, and sensory evaluation was employed to assess the brewed beer's qualities. The results indicated that as the total acid content in malt increased, the pH value gradually decreased, and the content of succinic acid, malic acid, lactic acid, and acetic acid increased. There was a significant positive correlation between the total acid content in malt and the total acid content, malic acid content, and lactic acid content in the beer, with correlation coefficients of 0.94, 0.94, and 0.92, respectively. Different malt samples with varying total acid content demonstrated different characteristic aroma compounds in the brewed beer, contributing to differences in sensory attributes. As the total acid content in malt increased, the perceived acidity score of the brewed beer increased, while the scores for hop/fruit aroma, phenolic aroma, and alcohol perception decreased.

An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of choice has been sorghum. These new gluten-free beers have a unique flavor and aroma, which previous research has shown is the result of differences in concentration for key chemical compounds, including ethyl butyrate, butyl acetate, isoamyl acetate, ethyl caproate, hexyl acetate, 1-octanol, nonanal, ethyl octanoate, and ethyl decanoate. This study focused looked at the influence different strains of yeast had on the concentration of these key compounds. Beer was brewed using either barley or sorghum malt extract. The concentrations of these key volatile compounds were determined using Solid Phase Microextraction (SPME) with Gas Chromatography and Mass Spectral (GC-MS) detection. Overall, it was found that the concentrations of these compounds were statistically different in the beers brewed from these two grain types. However, the yeast strain had no significant impact on the concentrations.

The goal of this study was to analyse, whether malting technique (consisting of seed hydration, germination and drying) can be used to modify concentration of various isoflavonoids in soybean seeds. Seeds of three soybean varieties were germinated by different lengths of time (from 24 to 120 h) and dried by two different methods, typically used to produce so-called 'light' and 'caramel' malts. It was determined, that malting decreases concentration of 7-O-β-D-glucosides such as daidzin, genisitin and glycitin, while at the same time increasing concentration of aglycones (daidzein, genistein and glycitein). Increasing time of the germination period increased concentration of aglycones. 'Caramel' type malts were characterised with higher concentration of most of the isoflavonoids (daidzin, daidzein, genistin, genistein and glycitein) than 'light' type malts. Results of this study suggest that soybean malts can be an interesting substrate in the production of various food products with increased aglycone content. [ABSTRACT FROM AUTHOR]