Degradation of Starchy Endosperm Cell Walls in Nongerminating Sterilized Barley by Fungi
| ISSN: | 1520-5118 0021-8561 |
|---|---|
| DOI: | 10.1021/jf001045m |
| Přístupová URL adresa: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ae5759402c8cf97a816d7983340fd74 https://doi.org/10.1021/jf001045m |
| Přírůstkové číslo: | edsair.doi.dedup.....2ae5759402c8cf97a816d7983340fd74 |
| Autor: | J De Keersmaeker, Kurt Cornelis, Theo Coppens, Jan A. Delcour, Veerle Derycke, Christiaan Michiels, Rita Delrue, Iris Noots |
| Rok vydání: | 2001 |
| Předmět: |
beta-Glucans
Starch Geotrichum Endosperm Cell wall chemistry.chemical_compound Cellulase Rhizopus Cell Wall Botany Food science Glucans biology Fungi food and beverages Hordeum General Chemistry biology.organism_classification Aspergillus chemistry Solid-state fermentation Mucor Food Irradiation Seeds Fermentation Hordeum vulgare General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 49:975-981 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf001045m |
| Popis: | Strains of fungi from different origins, including isolates of the natural microflora of barley, were screened for their ability to modify barley starchy endosperm cell walls in situ. In an initial step, fungi were selected that degrade the major component of the cell walls, that is, (1-->3),(1-->4)-beta-D-glucan, in vitro on artificial media. Nongerminating, sterilized barley, obtained by gamma-irradiation, was inoculated with such fungi and subjected to solid state fermentation under conditions resembling those of a traditional malting process. For some strains of fungi, a clear correlation between the production of endo-beta-glucanase and the friability of the treated kernels was found. Image analysis of Calcofluor stained longitudinal sections of barley kernels fermented with the endo-beta-glucanase producing strains showed that starchy endosperm cell walls were modified. As malt quality is inversely related to its (1-->3),(1-->4)-beta-D-glucan content, the selected strains have high potential to be used as starter cultures during malt production, contributing to the processing quality of the final product. |
| Databáze: | OpenAIRE |
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