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Uwe Meyer - One of the best experts on this subject based on the ideXlab platform.
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Breeding progress, genotypic and environmental variation and correlation of quality traits in Malting barley in German official variety trials between 1983 and 2015
Theoretical and Applied Genetics, 2017Co-Authors: Friedrich Laidig, Dirk Rentel, Thomas Drobek, Hans-peter Piepho, Uwe MeyerAbstract:Key messageEvaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and Malting quality were considerably improved during the last 33 years, and that genetic effects of protein concentration and Malting traits were not associated.AbstractBased on historical data, this study aimed to investigate yield potential and Malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983–2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha−1) in VCU trials and 35% (14.0 dt ha−1) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4–24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with Malting traits. The observed positive phenotypic relation between grain yield and Malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and Malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of Malting quality were achieved despite of their weak to moderate negative genetic dependence.
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breeding progress genotypic and environmental variation and correlation of quality traits in Malting barley in german official variety trials between 1983 and 2015
Theoretical and Applied Genetics, 2017Co-Authors: Friedrich Laidig, Dirk Rentel, Thomas Drobek, Hans-peter Piepho, Uwe MeyerAbstract:Evaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and Malting quality were considerably improved during the last 33 years, and that genetic effects of protein concentration and Malting traits were not associated. Based on historical data, this study aimed to investigate yield potential and Malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983–2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha−1) in VCU trials and 35% (14.0 dt ha−1) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4–24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with Malting traits. The observed positive phenotypic relation between grain yield and Malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and Malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of Malting quality were achieved despite of their weak to moderate negative genetic dependence.
Liang Dong - One of the best experts on this subject based on the ideXlab platform.
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Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during Malting
Journal of The Institute of Brewing, 2017Co-Authors: Yan Chen, Zhe Zhou, Kai Xu, Han Zhang, Megan T. Thornton, Zhenyu Wang, Xianbing Xu, Liang DongAbstract:Fusarium graminearum is the most important filamentous fungi in the Malting process, and greatly affects Malting performance and malt quality. Analysis of the emitted volatiles from F. graminearum mycelium was used to evaluate the malt flavour contaminated by F. graminearum during Malting based on solid-phase microextraction combined with gas chromatography–mass spectrometry. GC–MS analysis of different mycelium samples revealed a broad spectrum of volatile compounds including aldehydes, ketones, alcohols, organic acids and aromatics, which were highly similar to those of barley and malt. Statistical assessment of the data via principal component analysis demonstrated that the major contributors to the time-dependent dynamic changes in the volatiles were the volatile aldehyde, alcohol and ketone fractions in the contaminated Malting process. The results showed that volatile concentration was modulated by the -metabolism of the green malt and F. graminearum. Volatile compounds from green malt were influenced by F. graminearum fungi contamination during Malting, although some were probably generated by this fungus. Copyright © 2017 The Institute of Brewing & Distilling
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analysis of volatile compounds from a Malting process using headspace solid phase micro extraction and gc ms
Food Research International, 2013Co-Authors: Liang Dong, Yongzhe Piao, Xiao Zhang, Changxin ZhaoAbstract:Abstract The aroma of malt is one of the most crucial factors that influence the flavor of beer. To better understand the behavior of aroma during Malting process, we identified the volatile compounds from barley, green malt and malt by using headspace solid phase microextraction (SPME) and gas-chromatography/mass spectrometry. A total of 47 volatiles, comprising aldehydes, ketones, alcohols, acids, and furans, were identified during the complete Malting process. In particular, the dynamics of 2-methyl-propanal 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal and 2-nonenal, commonly considered as key odorants in barley and malt, was highlighted during the process. Among these compounds, the amounts of 2-methyl-propanal, 3-methylbutanal, 2-methylbutanal, and 2-nonenal increased during the roasting stage, and the ones of hexanal, 2-hexenal conversely decreased in the same stage. As to compounds of ketones, alcohols, organic acids and furans, there is no forming regularity for them, which they formed at different stages of the whole Malting process. Meanwhile benzaldehyde, benzeneacetaldehyde, 1-hexanol and ethyl acetate were considered as possible key odorants during the whole Malting process. Base on the results above suitable manipulation of the Malting conditions could be supplied in an industrial scale.
Malcolm Glennie Holmes - One of the best experts on this subject based on the ideXlab platform.
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STUDIES ON THE Malting POTENTIAL OF BARLEY AND MALT WITH THE FALLING NUMBER APPARATUS
Journal of The Institute of Brewing, 1995Co-Authors: Malcolm Glennie HolmesAbstract:The Falling Number Apparatus was investigated as a possible technique for the identification of barleys and malts with high Malting potential. The FN method was not as accurate or as rapid as that based on Pearling Resistance. The effect of increasing times of Malting on the Falling Times of malts was also investigated to determine whether the progress of Malting could be monitored, as was the effect of different cultivars. Testing under conditions inhibitory to amylolytic activity was found necessary to give useful results. Some comparisons with the Rapid Visco Analyser (RVA) are presented.
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STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [IV] AMYLOCLASIS, AMYLOLYSIS AND CYTOCLASIS OF MALT AND Malting QUALITY
Journal of The Institute of Brewing, 1995Co-Authors: Malcolm Glennie HolmesAbstract:During investigations into viscometric methods for the assessment of quality potential of barley crossbreds from a breeding programme, unexpected positive relationships between the Peak Area of the viscogram and Malting potential suggested that “viscometrically-resistant” starch was correlated with high Malting quality. Further anomalous viscometric results from malts of the cultivar Schooner were used to explain its high Malting potential, despite its known poor development of Diastatic Power, and to account both for the positive relationship between logPA and extract, mentioned above, and to explain the poor relationship between viscogram and extract data across cultivars.
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STUDIES ON COLD WATER EXTRACT OF MALTS: SOLUBLE PROTEIN AND Malting BEHAVIOUR
Journal of The Institute of Brewing, 1992Co-Authors: Malcolm Glennie HolmesAbstract:Modification of the IoB method for Cold Water Extract (CWE) allowed the determination of the CWE and Cold-Water-Soluble (CWS-) protein in 96 micromalts per day by a single operator. The method was used to follow the changes in CWS-protein of malts of four cultivars of barley with increasing modification. Malting and non-Malting cultivars were shown to have different patterns of protein solubilisation during Malting. The equivalent of a Kolbach determination carried out on Cold Water Extracts of malts of more than three days modification sharply differentiated between Malting and non-Malting cultivars. Cold-Water-measurable proteolysis was shown not to be the cause of an unexpectedly high Malting potential shown by a variety with low Diastatic Power.
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COLD WATER EXTRACT OF MALTS: SOLUBLE CARBOHYDRATE AND Malting BEHAVIOUR
Journal of The Institute of Brewing, 1991Co-Authors: Malcolm Glennie HolmesAbstract:A rapid and simple method for the determination of the carbohydrate fraction of the Cold Water Extract of malts is described. The extraction is preceded by treatment of the malt with barium hydroxide, which is then removed by precipitation with zinc sulphate. This both deactivates enzymes and prevents solubilization of protein. The method was modified so that it was both faster and used smaller samples. A sustainable rate of 80 samples per day can be tested by one operator. This method was used to follow the pattern of modification through malted grain by analysis of pearler residues. Malting and non-Malting cultivars differed in the localization of modification through the grain, with modification confined to the outer layers in non-Malting cultivars. The method was also used to measure the proportion of soluble carbohydrate formed during Malting with increasing modification. The proportion of extract solubilized during Malting by Malting cultivars was less than that solubilized by feed cultivars.
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STUDIES ON Malting POTENTIAL AND PHYSICAL ATTRITION OF MALT AND BARLEY
Journal of The Institute of Brewing, 1990Co-Authors: Malcolm Glennie HolmesAbstract:Sequential pearling, pearlography and small-scale flour milling of malts and barleys were investigated as means of better predicting Malting potential. Sequential pearling was used to describe varietal differences in rates of modification during Malting. Sequential pearling gave no better prediction of Malting potential than simple pearling. Malts which had been “stewed” during kilning could be recognized by their behaviour during sequential pearling. A barley pearler was modified to measure the torque required to pearl samples of barley and malt, giving pearlograms of torque versus time. Many barley varieties had characteristic pearlograms, but malt pearlograms did not retain the distinctive features of their parent barleys. The pearlograms of malt were highly correlated with Malting potential, whereas those from barley were not. The millability of malt correlated highly with coarse hot water extract and coarse fine difference. Both the quantity and extractability of the flour differed substantially between malts made from Malting and feed varieties and were related to Malting potential. The millability of the parent barley, in contrast, was not correlated with the coarse hot water extract of the malt. Although offering extra information for the description of Malting quality, neither sequential pearling, pearlography nor millability offered sufficient advantage over the simple pearling method for prediction of Malting potential of barleys or micromalts from a breeding programme.
Friedrich Laidig - One of the best experts on this subject based on the ideXlab platform.
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Breeding progress, genotypic and environmental variation and correlation of quality traits in Malting barley in German official variety trials between 1983 and 2015
Theoretical and Applied Genetics, 2017Co-Authors: Friedrich Laidig, Dirk Rentel, Thomas Drobek, Hans-peter Piepho, Uwe MeyerAbstract:Key messageEvaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and Malting quality were considerably improved during the last 33 years, and that genetic effects of protein concentration and Malting traits were not associated.AbstractBased on historical data, this study aimed to investigate yield potential and Malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983–2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha−1) in VCU trials and 35% (14.0 dt ha−1) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4–24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with Malting traits. The observed positive phenotypic relation between grain yield and Malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and Malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of Malting quality were achieved despite of their weak to moderate negative genetic dependence.
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breeding progress genotypic and environmental variation and correlation of quality traits in Malting barley in german official variety trials between 1983 and 2015
Theoretical and Applied Genetics, 2017Co-Authors: Friedrich Laidig, Dirk Rentel, Thomas Drobek, Hans-peter Piepho, Uwe MeyerAbstract:Evaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and Malting quality were considerably improved during the last 33 years, and that genetic effects of protein concentration and Malting traits were not associated. Based on historical data, this study aimed to investigate yield potential and Malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983–2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha−1) in VCU trials and 35% (14.0 dt ha−1) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4–24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with Malting traits. The observed positive phenotypic relation between grain yield and Malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and Malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of Malting quality were achieved despite of their weak to moderate negative genetic dependence.
Arja Laitila - One of the best experts on this subject based on the ideXlab platform.
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Yeasts in Malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)
Antonie van Leeuwenhoek, 2011Co-Authors: Arja Laitila, Tuija Sarlin, Mari Raulio, Annika Wilhelmson, Erja Kotaviita, Timo Huttunen, Riikka JuvonenAbstract:Malted barley is a major raw material of beer, as well as distilled spirits and several food products. The production of malt (Malting) exploits the biochemical reactions of a natural process, grain germination. In addition to germinating grain, the Malting process includes another metabolically active component: a diverse microbial community that includes various types of bacteria and fungi. Therefore, Malting can be considered as a complex ecosystem involving two metabolically active groups. Yeasts and yeast-like fungi are an important part of this ecosystem, but previously the significance of yeasts in Malting has been largely underestimated. Characterization and identification of yeasts in industrial processes revealed 25 ascomycetous yeasts belonging to 10 genera, and 18 basidiomycetous yeasts belonging to 7 genera. In addition, two ascomycetous yeast-like fungi belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Several ascomycetous yeast strains showed strong antagonistic activity against field and storage moulds, Wickerhamomyces anomalus (synonym Pichia anomala) being the most effective species. Malting studies revealed that W. anomalus VTT C-04565 effectively restricted Fusarium growth and hydrophobin production during Malting and prevented beer gushing. In order to broaden the antimicrobial spectrum and to improve malt brewhouse performance, W. anomalus could be combined with other starter cultures such as Lactobacillus plantarum . Well-characterized microbial mixtures consisting of barley and malt-derived microbes open up several possibilities to improve malt properties and to ensure the safety of the Malting process.
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Yeasts isolated from industrial Maltings can suppress Fusarium growth and formation of gushing factors
Journal of Industrial Microbiology & Biotechnology, 2007Co-Authors: Arja Laitila, Tuija Sarlin, Erja Kotaviita, Timo Huttunen, Silja Home, Annika WilhelmsonAbstract:Fusarium infection of barley and malt can cause severe problems in the Malting and brewing industry. In addition to being potential mycotoxin producers, Fusarium fungi are known to cause beer gushing (spontaneous overfoaming of beer). Cereal-derived bacteria and yeasts are potential biocontrol agents. In this study, the antifungal potential of selected yeasts (12 strains) derived from the industrial Malting ecosystem was studied in vitro with a plate-screening assay. Several ascomycetous yeast strains showed antagonistic activity against field and storage moulds, Pichia anomala being the most effective strain. The effects of P. anomala VTT C-04565 (C565) were examined in laboratory scale Malting with naturally contaminated barley exhibiting gushing potential. P. anomala C565 restricted Fusarium growth and hydrophobin production during Malting and prevented beer gushing. Grain germination was not disturbed by the presence of yeast. Addition of P. anomala C565 into the steeping seemed to retard wort filtration, but the filtration performance was recovered when yeast culture was combined with Lactobacillus plantarum VTT E-78076. Well-characterized microbial cultures could be used as food-grade biocontrol agents and they offer a natural tool for tailoring of malt properties.
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lactobacillus plantarum and pediococcus pentosaceus starter cultures as a tool for microflora management in Malting and for enhancement of malt processability
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Arja Laitila, Erja Kotaviita, Silja Home, Hannele Sweins, Arvi Vilpola, Juhani Olkku, Auli HaikaraAbstract:Lactobacillus plantarum VTT E-78076 (E76) and Pediococcus pentosaceus VTT E-90390 (E390) starter cultures were added to the steeping water of normal Malting barley in order to balance the microbial community and to enhance malt processability. In this study, we also investigated the effects of lactic acid-acidified MRS-spent medium (MRS-LA) on Malting performance. Malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. The starter cultures promoted yeast growth during Malting and restricted the growth of harmful bacteria and Fusarium fungi. Furthermore, they had positive effects on malt characteristics. Reduction in wort viscosity and β-glucan content and enhanced xylanase and microbial β-glucanase activities were observed. Starter cultures notably improved lautering performance. Some of the beneficial effects were due to the lactic acid and low pH, as similar effects were obtained with MRS-LA. Starter cultures offer a tool for tailoring of malt properties. Keywo...