Supercritical CO2 Plant Extracts Show Antifungal Activities against Crop-Borne Fungi.

Fungal infections of cultivated food crops result in extensive losses of crops at the global level, while resistance to antifungal agents continues to grow. Supercritical fluid extraction using CO2 (SFE-CO2) has gained attention as an environmentally well-accepted extraction method, as CO2 is a non-toxic, inert and available solvent, and the extracts obtained are, chemically, of greater or different complexities compared to those of conventional extracts. The SFE-CO2 extracts of Achillea millefolium, Calendula officinalis, Chamomilla recutita, Helichrysum arenarium, Humulus lupulus, Taraxacum officinale, Juniperus communis, Hypericum perforatum, Nepeta cataria, Crataegus sp. and Sambucus nigra were studied in terms of their compositions and antifungal activities against the wheat- and buckwheat-borne fungi Alternaria alternata, Epicoccum nigrum, Botrytis cinerea, Fusarium oxysporum and Fusarium poae. The C. recutita and H. arenarium extracts were the most efficacious, and these inhibited the growth of most of the fungi by 80% to 100%. Among the fungal species, B. cinerea was the most susceptible to the treatments with the SFE-CO2 extracts, while Fusarium spp. were the least. This study shows that some of these SFE-CO2 extracts have promising potential for use as antifungal agents for selected crop-borne fungi.

Streptomyces liangshanensis sp. nov., a novel actinomycete isolated from rhizosphere soil of Fagopyrum tataricum.

A novel actinomycete strain, designated strain QMT-12T, was isolated from the rhizospheric soils of Fagopyrum tataricum and characterized using a polyphasic approach. Strain QMT-12T was found to have morphological features typical of the genus Streptomyces. The predominant fatty acids included C18:1 cis9 (35.9%), Summed feature 6 (C18:2 cis9, 12/C18:0 a or C18:0 anteiso/C18:2 c) (30.6%) and C16:0 (16.3%). The whole-cell sugars were arabinose and glucose. The whole-cell-wall amino acids included alanine, aspartate, glutamic acid, glycine and LL-diaminopimelic acid. The menaquinones were MK-9, MK-9(H2), MK-9(H4), MK-9(H6) and MK-9(H8). The diagnostic phospholipids consisted of diphosphatidyl glycerol, phosphatidylethanolamine, phosphatidyl methyl ethanolamine, phospholipids, phosphotidyl inositol, phosphotidylinositol mannosides, and phospholipids of unknown structure containing glucosamine. The full-length 16S rRNA gene sequence analysis showed that strain QMT-12T belonged to the genus Streptomyces and had 98.2, 98.1, 98.1 and ≤ 98.0% similarities to Streptomyces camponoticapitis 2H-TWYE14T, Streptomyces scopuliridis NRRL B-24574T, Streptomyces inhibens NEAU-D10T and other Streptomyces species with validly published and correct names, respectively. Phylogenetic analysis indicated that strain QMT-12T was closely related to Streptomyces inhibens NEAU-D10T. However, the average nucleotide identity value and the digital DNA-DNA hybridization value between strain QMT-12T and S. inhibens NEAU-D10T were 85.0 and 22.3%, respectively, well below 95-96% and 70% cut-off point recommended for delineating species. Based on its phenotypic and genotypic characteristics, strain QMT-12T (= CICC 11056T = JCM 33963T) represents the type strain of a novel species, for which the name Streptomyces liangshanensis sp. nov. is proposed.

Steptomyces fagopyri sp. nov., a novel actinomycete isolated from rhizospheric soil of Fagopyrum dibotrys.

A novel actinomycete, designated strain QMT-28T, was isolated from rhizosphere soil of Fagopyrum dibotrys collected from Shuangfeng, Hunan Province, PR China. Strain QMT-28T grew well on International Streptomyces Project series media and formed well-developed, branched substrate hyphae and aerial mycelium that differentiated into loose spiral spore chains consisting of cylindrical spores with smooth surfaces. The diagnostic diamino acid was ll-diaminopimelic acid and the whole-cell sugars were galactose and glucose. The predominant fatty acids were C18 : 1 cis9, summed feature 6 (C18 : 2 cis 9,12/C18 : 0 a) and C16 : 0. The polar lipids included diphosphatidylglycerol, hydroxy phospatidylethanolamine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylinositol mannosides, phospholipids of unknown structure containing glucosamine and several unidentified phospholipids. The major menaquinones were MK-9, MK-9(H2), MK-9(H4), MK-9(H6) and MK-9(H8). The genome size of strain QMT-28T was about 8.7 Mbp with a G+C content of 71.2 mol%. Phylogenetic analysis showed that the novel strain was closely related to Streptomyces olivochromogenes DSM 40451T (99.5 % similarity), Streptomyces mirabilis NBRC 13450T (98.9 %), Streptomyces kanamyceticus NBRC 13414T (98.9 %), Streptomyces kaempferi I37T (98.9 %) and Streptomyces arcticus ZLN234T (98.8 %). However, the average nucleotide identity values, the digital DNA-DNA hybridization values and the multilocus sequence analysis evolutionary distances between this strain and closely related strains showed that it belonged to a distinct species. In addition, these results were also supported by differences in the phenotypic characteristics between QMT-28T and five closely related type strains. Consequently, strain QMT-28T should represent a novel species of the genus Streptomyces, with the suggested name Streptomyces fagopyri sp. nov. The type strain is QMT-28T (=CICC 24808T=JCM 33796T).

Inducing Hairy Roots by Agrobacterium rhizogenes-Mediated Transformation in Tartary Buckwheat (Fagopyrum tataricum).

Tartary buckwheat (TB) [Fagopyrum tataricum (L.) Gaertn] possesses various biological and pharmacological activities because it contains abundant secondary metabolites such as flavonoids, especially rutin. Agrobacterium rhizogenes have been gradually used worldwide to induce hairy roots in medicinal plants to investigate gene functions and increase the yield of secondary metabolites. In this study, we have described a detailed method to generate A. rhizogenes-mediated hairy roots in TB. Cotyledons and hypocotyledonary axis at 7-10 days were selected as explants and infected with A. rhizogenes carrying a binary vector, which induced adventitious hairy roots that appeared after 1 week. The generated hairy root transformation was identified based on morphology, resistance selection (kanamycin), and reporter gene expression (green fluorescent protein). Subsequently, the transformed hairy roots were self-propagated as required. Meanwhile, a myeloblastosis (MYB) transcription factor, FtMYB116, was transformed into the TB genome using the A. rhizogenes-mediated hairy roots to verify the role of FtMYB116 in synthesizing flavonoids. The results showed that the expression of flavonoid-related genes and the yield of flavonoid compounds (rutin and quercetin) were significantly (p < 0.01) promoted by FtMYB116, indicating that A. rhizogenes-mediated hairy roots can be used as an effective alternative tool to investigate gene functions and the production of secondary metabolites. The detailed step-by-step protocol described in this study for generating hairy roots can be adopted for any genetic transformation or other medicinal plants after adjustment.

The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecological diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation analysis between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds. In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds. This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation.

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat.

In this work, 12 plant-based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human-derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermentation was studied at 30 and 37 ± 0.5 °C for 8 hr (5% CO2 ), followed by a storage period of 21 days (6 ± 0.5 °C). Although milk is the typical growth medium for lactic acid bacteria (LAB), presumably viable counts of Fresco reached levels of 108 to 109 CFU/mL (specific growth rates ranging from 1.07 to 1.40 hr-1 ) with higher counts in coculture fermentation (13%) that differed statistically significantly (P < 0.05). After storage, 194 to 4700 mg/kg lactic acid was found in the mashes, with significantly higher contents after cocultivation (11% to 96%). Based on the overall acceptance of the designed products, milk-based mashes right after the fermentation were evaluated as the most satisfactory (3.3 to 3.6). Those after the storage period (21 days) exhibited an attractive sensory acceptability (2.2 to 3.2).

Differential antagonistic responses of Bacillus pumilus MSUA3 against Rhizoctonia solani and Fusarium oxysporum causing fungal diseases in Fagopyrum esculentum Moench.

Chitinase and surfactin-mediated biocontrol of Rhizoctonia solani and Fusarium oxysporum causing wilt and root rot of Fagopyrum esculentum respectively has been studied in this communication. Bacillus pumilus MSUA3 as a potential bacterial strain strongly inhibited the growth of R. solani and F. oxysporum involving the chitinolytic enzymes and an antibiotic surfactin. Plant growth promoting attributes seem to be involved in plant growth promotion and yield attributes. The action of cell-free culture supernatant (CFCS) was found deleterious to F. oxysporum and R. solani even in the heat-treated (boiled/autoclaved) CFCS. The possible involvement of surfactin in disease control was revealed by colony PCR amplification of SrfA. Chitinolytic enzyme and antibiotic surfactin evidenced differential biocontrol of F. oxysporum and R. solani by B. pumilus MSUA3. A significant reduction in disease index under gnotobiotic conditions and productivity enhancement of F. esculentum using vermiculite-based bioformulation revealed B. pumilus MSUA3 as a successful potential biocontrol agent (BCA) and an efficient plant growth promoting rhizobacterium (PGPR) for disease management and productivity enhancement of buckwheat crop.

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.

Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids. Sourdoughs from both strains obtained upon 24 h of fermentation significantly improved the bread sensory and quality, including higher specific volume as well as lower crumb hardness. Buckwheat doughs containing isolated levan, with similar molecular size and mass compared to in situ produced levan in the sourdough at 48 h, verified the positive effect of levan on bread quality. However, the positive effects of levan were masked to a certain extent by the impact from the natural acidification during fermentations. While levan-producing acetic acid bacteria are a promising alternative for the development of clean-label gluten-free breads without the need of additives, an appropriate balance between acidification and levan production (amount and structure) must be reached.

The effect of fermented buckwheat on producing l-carnitine- and γ-aminobutyric acid (GABA)-enriched designer eggs.

BACKGROUND: The potential of fermented buckwheat as a feed additive was studied to increase l-carnitine and γ-aminobutyric acid (GABA) in designer eggs. Buckwheat contains high levels of lysine, methionine and glutamate, which are precursors for the synthesis of l-carnitine and GABA. Rhizopus oligosporus was used for the fermentation of buckwheat to produce l-carnitine and GABA that exert positive effects such as enhanced metabolism, antioxidant activities, immunity and blood pressure control. RESULTS: A novel analytical method for simultaneously detecting l-carnitine and GABA was developed using liquid chromatography/mass spectrometry (LC/MS) and LC/MS/MS. The fermented buckwheat extract contained 4 and 34 times more l-carnitine and GABA respectively compared with normal buckwheat. Compared with the control, the fermented buckwheat extract-fed group showed enriched l-carnitine (13.6%) and GABA (8.4%) in the yolk, though only l-carnitine was significantly different (P < 0.05). Egg production (9.4%), albumen weight (2.1%) and shell weight (5.8%) were significantly increased (P < 0.05). There was no significant difference in yolk weight, and total cholesterol (1.9%) and triglyceride (4.9%) in the yolk were lowered (P < 0.05). CONCLUSION: Fermented buckwheat as a feed additive has the potential to produce l-carnitine- and GABA-enriched designer eggs with enhanced nutrition and homeostasis. These designer eggs pose significant potential to be utilized in superfood production and supplement industries. © 2016 Society of Chemical Industry.

Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.

Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.

Sourdough technology is a promising approach to improve the quality of gluten-free (GF) breads. It offers replacement of currently used structure-forming commercial hydrocolloids by in situ produced exopolysaccharides (EPS). Acetic acid bacteria (AAB) can produce EPS of extremely high molecular weight, which are promising candidates for structure formation in breads. In this work, an alternative aerobic GF cereal fermentation by the levan producing AAB strains Gluconobacter albidus TMW 2.1191, Kozakia baliensis NBRC 16680 and Neoasaia chiangmaiensis NBRC 101099 was established in buckwheat doughs containing molasses as a natural source of sucrose. All three strains reached up to 109CFU/g dough at 48h and produced 16-20g/kg flour of fructans. The efficiency of EPS production was strain dependent and was additionally affected by initial molasses concentrations, inoculum sizes and dough yields, which influenced the respective bacterial growth and levan forming capabilities. G. albidus was the most competitive strain to grow in the buckwheat doughs, accordingly, the levan produced by this strain was further examined for its molecular mass and size determination. The structural analysis of levans from G. albidus in buckwheat doughs at 24 and 48h revealed the changes in particle sizes during fermentation. The ability of AAB strains to grow well and to produce high amounts of levan in situ in buckwheat-molasses doughs has opened a new possibility of using AAB doughs as a natural ingredient for quality improvement of GF baked products.

Temporal changes in fungal communities from buckwheat seeds and their effects on seed germination and seedling secondary metabolism.

Seed-associated fungal communities affect multiple parameters of seed quality at all stages of production, from seed development to post-harvest storage and germination. We therefore investigated the diversity and dynamics of fungal communities in the seeds of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) from harvest to 1 y of storage. Fungal populations in seeds were relatively stable, comprised mainly of field fungi. Incidence of fungi was most likely determined by fungal interspecies direct interactions, as well as by their synthesis of volatile organic compounds. Most prominent antagonistic interactions were seen for two plant pathogens, Alternaria alternata on Botrytis cinerea. Detrimental effects of the fungi on seed germination and seedling development were related to fungal extracellular enzyme activity, and in particular to amylase, cellulase and, polyphenol oxidase. Polyphenol and tannin concentrations in buckwheat seedlings were related to fungal growth rate and intensity of fungal cellulase activity, respectively, which suggests that physical penetration of the fungi through the host tissues is probably the stimulus for the activation of plant defence reactions in these seedlings.

Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products.

Bacillus cereus is a gram-positive, rod-shaped, spore-forming bacterium that has been isolated from contaminated fermented soybean food products and from the environment. B. cereus produces diarrheal and emetic toxins and has caused many outbreaks of foodborne diseases. In this study, we investigated whether B. amyloliquefaciens RD7-7, isolated from rice doenjang (Korean fermented soybean paste), a traditional Korean fermented soybean food, shows antimicrobial activity against B. cereus and regulates its toxin gene expression. B. amyloliquefaciens RD7-7 exhibited strong antibacterial activity against B. cereus and inhibited the expression of B. cereus toxin-related genes (groEL, nheA, nheC, and entFM). We also found that addition of water extracts of soybean and buckwheat soksungjang (Korean fermented soybean paste made in a short time) fermented with B. amyloliquefaciens RD7-7 significantly reduced the growth and toxin expression of B. cereus. These results indicate that B. amyloliquefaciens RD7-7 could be used to control B. cereus growth and toxin production in the fermented soybean food industry. Our findings also provide a basis for the development of candidate biological control agents against B. cereus to improve the safety of fermented soybean food products.

Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production.

Buckwheat (Fagopyrum spp.) is a "pseudo-cereal" of great interest in the production of healthy foods since its flour, derived from achenes, is enriched with bioactive compounds and, due to the absence of gluten, may be used in composition of celiac diets. Amongst buckwheat species, F. tataricum achenes possess a larger amount of the antioxidant flavenol rutin than the common buckwheat F. esculentum. Ongoing climate change may favor plant susceptibility to the attack by pathogenic, often mycotoxigenic, fungi with consequent increase of mycotoxins in previously unexploited feeds and foodstuffs. In particular, Aspergillus flavus, under suitable environmental conditions such as those currently occurring in Italy, may produce aflatoxin B1 (AFB1), the most carcinogenic compound of fungal origin which is classified by IARC as Category 1. In this study, the viable achenes of two buckwheat species, F. tataricum (var. Golden) and F. esculentum (var. Aelita) were inoculated with an AFB1-producing A. flavus NRRL 3357 to analyze their relative performances against fungal invasion and toxin contamination. Notably, we sought the existence of a correlation between the amount of tocols/flavonols in the achenes of buckwheat, infected and non-infected with A. flavus, and to analyze the ability of the pathogen to grow and produce toxin during achene infection. Results suggest that achenes of F. tataricum, the best producer of antioxidant compounds in this study, are less susceptible to A. flavus infection and consequently, but not proportionally, to mycotoxin contamination compared with F. esculentum. Moreover, rutin-derived quercetin appears to be more efficient in inhibiting aflatoxin biosynthesis than the parent compound.

Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures.

This study investigated the metabolic activity of 35 strains of lactic acid bacteria (LAB), which were able to grow in buckwheat sourdoughs and delivers a detailed explanation of LAB metabolism in that environment. To interpret the high-dimensional dataset, descriptive statistics and linear discriminant analysis (LDA) were used. Heterofermentative LAB showed a clear different metabolism than facultative (f.) heterofermentative and homofermentative LAB, which were more similar. Heterofermentative LAB were mainly characterized by high free SH groups and acetic acid production; they were also able to consume arabinose and glucose. Homofermenters were mainly characterized by lower free amino nitrogen content and they did not show a good capacity to consume arabinose and fructose. Except for the heterofermentative Weissella cibaria strain, only homofermentative strains showed high ornithine yields. Some f. heterofermentative strains differed from homofermentative due to the high lactic acid production as well as low glucose and arginine consumption. LAB containing more genes encoding peptidase activities and genes involved in aroma production showed a high consumption of free amino acids. Strain-dependent activities could be clearly distinguished from group dependent ones (homofermentative, f. heterofermentative and heterofermentative), e.g., some Lactobacillus paracasei and Lactobacillus plantarum strains showed the highest carbohydrate consumption. However, some microbial activities were more strain-dependent than group-dependent. Multivariate analysis of raw data delivered a detailed and clear explanation of LAB metabolism in buckwheat sourdough fermentations.

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

Enhancement of rutin production in Fagopyrum tataricum hairy root cultures with its endophytic fungal elicitors.

Tartary buckwheat (Fagopyrum tataricum) is a potentially important source of rutin, a natural bioactive flavonoid with antihyperglycemic, antioxidative, antihypertensive, and anti-inflammatory properties. This study examines the effects of endophytic fungi on rutin production in the hairy root cultures of F. tataricum. Without obvious changes in the appearance of the hairy roots, the exogenous fungal mycelia elicitors efficiently stimulated the hairy root growth and rutin biosynthesis, and the stimulation effect was mainly dependent on the mycelia elicitor species, as well as its treatment dose. Two endophytic fungal isolates Fat9 (Fusarium oxysporum) and Fat15 (Alternaria sp.) were screened as promising candidates for promoting F. tataricum hairy root growth and rutin production. With application of polysaccharide (PS) of endophyte Fat9 (200 mg/L), and PS of endophyte Fat15 (100 mg/L) to the hairy root cultures on day 25, the rutin yield was increased to 45.9 mg/L and 47.2 mg/L, respectively. That was about 3.1- to 3.2-fold in comparison with the control level of 14.6 mg/L. Moreover, the present study revealed that the accumulation of rutin resulted from the stimulation of the phenylpropanoid pathway by mycelia PS treatments. This may be an efficient strategy for enhancing rutin production in F. tataricum hairy root culture provided with its endophytic mycelia elicitors.

Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.

Redox potential and proteolysis determine protein networks in doughs and thus dough rheology as well as the structure of baked goods. Namely, gluten-free bakery products needs structural improvements but little is known about these parameters in gluten free dough systems. In this work the influence of lactic acid bacteria (LAB) on redox status and proteolysis of buckwheat sourdoughs was investigated. An increase of free thiol groups was detected as redox potential was decreasing during fermentation. Thiol content at 8 h was higher in doughs fermented with strains with high reductive activity, such as Weissella (W.) cibaria in comparison to Pediococcus (P.) pentosaceus, which exhibited a lower reducing activity. At 24 h each fermentation showed a similar content of free thiol groups. Endogenous buckwheat proteases were characterized using various protease inhibitors in buckwheat doughs. Until pH3.1 a proteolysis increase was monitored in doughs. Employed LAB didn't show any detectable extracellular proteolytic activity. Flour proteases are thus responsible for protein breakdown, and this was demonstrated comparing free amino nitrogen (FAN) values and protein electrophoretic patterns of sourdough fermentations with chemical acidified (CA) doughs. FAN content at 24 h using P. pentosaceus, proteolytic comparative strain of Enterococcus faecalis, W. cibaria, mixed culture (containing P. pentosaceus and W. cibaria), CA and CA doughs containing glutathione (GSH) reached 45.9±1.3, 42.4±1.3, 40±1, 31±2, 29±2 and 17.8±3.9 mmol kg(-1) flour, respectively. Proteolysis was mainly influenced by pH and incubation time. The addition of GSH showed a decrease of proteolysis and of free amino acids. CA doughs showed a higher total free amino acids content than sourdough fermented with LAB indicating their metabolization. Fermentations with high FAN values exhibited lower band intensity (analyzed under reducing condition) in electrophoretic patterns. These results show that dough proteases are responsible for proteolysis in buckwheat sourdoughs and this activity is influenced from LAB metabolism. Moreover, oxidation-reduction potential (ORP) changes do not show improvements of proteolytic activity in buckwheat sourdoughs.

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.

Currently hydrocolloids are applied as baking aids in order to enhance the quality of gluten-free bread. Microbial exopolysaccharides (EPS) can also have a positive impact on gluten-free baked goods. Provided that yields are sufficient, in situ produced EPS may enable clean (additive free) labels. Thus, in situ EPS optimization was conducted to achieve high amounts of EPS in gluten-free sourdoughs. The influence of flours, dough yield, cell counts, sucrose concentration and sucrose fed-batch were investigated for Lactobacillus (L.) animalis TMW 1.971, Lactobacillus reuteri TMW 1.106 and Lactobacillus curvatus TMW 1.624. Maximal yields of 17.93 g EPS kg(-1) flour were obtained with L. animalis TMW 1.971 in buckwheat core doughs, 15.69 g EPS kg(-1) with L. reuteri TMW 1.106 in quinoa, and 16.28 g EPS kg(-)(1) flour with L. curvatus TMW 1.624 in buckwheat sourdoughs. This study evidences that EPS amounts can be manifolded to reach effectual levels through optimization and corroborate the application of EPS-forming starter cultures as a promising approach to improve gluten-free baked goods.

Improved microbial quality of buckwheat using antimicrobial solutions in a fluidized bed.

Buckwheat (Fagopyrum esculentum, Moench) is a specialty crop of interest because of its numerous nutritional, health, and agronomic benefits. A high microbial load on the seed often limits its export and use in functional foods; therefore, these generally recognized as safe antimicrobial treatments were evaluated for buckwheat disinfection: ozone gas, ozonated water, acetic acid (AA), acidic calcium sulfate (ACS), and combinations thereof. The liquid treatments were sprayed on buckwheat grain in a fluidized bed and the treated buckwheat was analyzed for aerobic plate count (APC) and yeast and mold count (YMC). Ozone gas and ozonated water treatments were not significantly (P < 0.05) effective in reducing the microbial load, and AA + ozonated water had significant but low effectiveness. Electron microscopic imaging suggested that rough surfaces and crevices in the seed hull shielded microbes from ozone treatments. Effectiveness of treatments was also limited by the industry limits on the amount of moisture that can be added to buckwheat grain. The ACS (50 mL/L) treatment was most effective with 3.9-log10 reduction in APC and complete elimination of YMC. ACS (50 mL/L) caused bleaching and increased redness. Sufficient reduction of microbes could be achieved at a lower concentration of ACS, thereby reducing the effect on color.