Association of HvLDI with limit dextrinase activity and malt quality in barley

Limit dextrinase (LD) is a unique de-branching enzyme involved in starch mobilization of barley grains during malting, and closely related to malt quality. Genotypic variation of LD activity is controlled by genetic factors and also affected by environmental conditions. Correlation analysis between LD activity and four malt quality parameters showed that LD activity was positively correlated with diastatic power, Kolbach index and the quality of malt extract, while negatively correlated with viscosity. The structure-based association analysis demonstrated that HvLDI, a gene encoding limit dextrinase inhibitor, was a major determinant of LD activity and malt quality. The single nucleotide polymorphisms associated with LD activity could be used in early generation selection for barley breeding.     

Initial proteome analysis of mature barley seeds and malt

Several barley (Hordeum vulgare) cultivars are used in the production of malt for brewing. The malt quality depends on the cultivar, its growth and storage conditions, and the industrial process. To enhance studies on malt quality, we embarked on a proteome analysis approach for barley seeds and malt. The proteome analysis includes two-dimensional (2-D) gel electrophoresis, mass spectrometry, and bioinformatics for identification of selected proteins. This project initially focused on proteins in major spots in the neutral isoelectric point range (pI 4-7) including selected spots that differ between four barley cultivars. The excellent malting barley cultivar Barke was used as reference. Cultivar differences in the 2-D gel spot patterns are observed both at the seed and the malt level. In seed extracts one of the proteins causing variations has been identified as an alpha-amylase/trypsin inhibitor. In malt extracts multiple forms of the alpha-amylase isozyme 2 have been identified in varying cultivar characteristic spot patterns. The present identification of proteins in major spots from 2-D gels includes 27 different proteins from 42 spots from mature seed extract, while only three specific proteins were identified by analysing 13 different spots from the corresponding malt extract. It is suggested that post-translational processing causes the same protein to occur in different spots.     

A rapid bioassay method of gibberellin activity using pale malt

The availability of brewery pale malt as a substrate for gibberellinbioassay was investigated. GA₃ at the concentration of 0.001to 1 µg/ml caused an increase in a-amylase activity inpale malt under aerobic incubation, while no increase was observedunder anaerobic conditions. Pale malt heated at 130°C for2 hr showed no increase in a-amylase activity in the presenceof GA₃. Although the mechanism for the enhancement of a-amylaseactivity in pale malt by GA₃ is not clear, it is evident thatthis phenomena can be used in bioassay of gibberellins. Experimentalconditions for the bioassay using pale malt are described. Withthis method, the enhancement of a-amylase activity by differentgibberellins was: GA₃>GA₄>GA₂₀ (inactive). (Received October 16, 1975; )     

小麦紫色素的提取工艺、抗氧化活性及其在毛发染色中的应用

以紫粒小麦麦麸为原料,通过碱水裂解初提、大孔吸附树脂纯化、钠滤膜浓缩和蒸发浓缩等技术手段从中提取天然紫色素。采用单因素实验对其提取条件进行优化,在室温条件（25~30℃）下,确定最佳提取条件为：提取时间60 min,料液比1∶4(g/mL),提取3次。经体外抗氧化实验证明,提取的小麦紫色素具有较高的抗氧化活性。此外,小麦紫色素与不同金属离子作用后可将羊毛染成不同的颜色。上述实验结果表明,利用优化后的工艺提取的小麦紫色素纯度高、抗氧化活性高,具有较大的开发潜力和实用价值。     

Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation

Extracts of a coloured malt contained 4-hydroxy-5-monomethyl-3(2H)-furanone (HMMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) but not 4-hydroxy-5(or 2)-ethyl-2(or 5)-methyl-3(2H)-furanone (HEMF). Extracts of a pale malt did not contain any of the furanones. HMMF and HDMF were produced by Saccharomyces cerevisiae during fermen-tation of both types of malt extract. About 0.09 mg HEMF l ⁻¹ was synthesised during fermentation of the coloured malt extract but none was produced with the pale malt extract. Final concentrations of HDMF (2.0 mgl ⁻¹) and HEMF (0.09 mgl ⁻¹) were in excess of their aroma threshold values in water (0.16 and 0.02 mgl ⁻¹ respectively) after fermen-tation of the coloured malt extract. This revised version was published online in November 2006 with corrections to the Cover Date.     

Isolation and characterization of multiple forms of malt deoxyribonuclease

A deoxyribonuclease (DNase), similar to bovine pancreatic DNase, has been isolated from germinating barley. Commerically available malt was used as source of the enzyme. The purification procedure involves (a) ammonium sulfate fractionation (45–65% saturation), (b) CM-cellulose chromatography at pH 4.7 and (c) DEAE-cellulose chromatography at pH 8. DEAE-cellulose separates the enzyme into 4 distinct forms, designed as DNases A, B, C, and D. DNase A and B may be rechromatographed on DEAE-cellulose employing a CaCl₂ instead of Tris-HCl gradient. Both forms appear homogeneous on regular and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. In addition, both forms have a sp. act. of ca 700 units per A unit at 280 nm, similar to the potency of the pancreatic enzyme. DNase C and D, which are present in relatively small quantities in malt, were not characterized. The MWs of DNases A and B, as estimated by the SDS gel electrophoresis techniques, are near 32 000, slightly larger than that of the pancreatic enzyme. In the presence of either Mn²⁺ or Mg²⁺, the pH-activity profile of the barley enzyme is similar to that obtained with the pancreatic enzyme. Like the pancreatic enzyme, barley DNase is protected by Ca²⁺ from inactivation. The amino acid compositions of the A and B forms are about the same; a comparison of the malt and pancreatic enzymes shows many similarities but major differences in the amounts of glutamic acid, proline and glycine. The hydrolysis products of DNA by malt DNase are indistinguishable from those obtained with pancreatic DNase. Further hydrolysis of these products by snake venom phosphodiesterase shows malt DNase to be a 5′-phosphate producer. Deoxythymidine 3′,5′-di-p-nitrophenyl phosphate, one of the synthetic substrates of pancreatic DNase, is also hydrolysed by malt DNase.     

Partial purification of saccharifying and cell wall-hydrolyzing enzymes from malt in waste from beer fermentation broth

A number of hydrolyzing enzymes that are secreted from malt during brewing, including cell wall-hydrolyzing, saccharide-hydrolyzing, protein-degrading, lipid-hydrolyzing, and polyphenol and thiol-hydrolyzing enzymes, are expected to exist in an active form in waste from beer fermentation broth (WBFB). In this study, the existence of these enzymes was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis, after which enzyme extract was partially purified through a series of purification steps. The hydrolyzing enzyme activity was then measured under various conditions at each purification step using carboxymethyl cellulose as a substrate. The best hydrolyzing activities of partially purified enzymes were found at pH 4.5 and 50 °C in a citrate buffer system. The enzymes showed highest thermal stability at 30 °C when exposed for prolonged time. As the temperature increased gradually from 25 to 70 °C, yeast cells in the chemically defined medium with enzyme extract lost their cell wall and viability earlier than those without enzyme extract. Cell wall degradation and the release of cell matrix into the culture media at elevated temperature (45–70 °C) in the presence of enzyme extract were monitored through microscopic pictures. Saccharification enzymes from malt were relatively more active in the original WBFB than supernatant and diluted sediments. The presence of hydrolyzing enzymes from malt in WBFB is expected to play a role in bioethanol production using simultaneous saccharification and fermentation without the need for additional enzymes, nutrients, or microbial cells via a cell-free enzyme system.     

Rice wine brewing with sprouting rice and barley malt

Though alcoholic beverages are widely made with barley malt in Western countries, as well as in Asiatic countries today, alcoholic beverages are rarely made with sprouting rice. Rice wines were obtained from cooked nonglutinous rice using sprouting rice and barley malt as saccharifying agents with compressed baker's yeast and Kyokai no. 9 yeast, and a comparative study was conducted of the resulting rice wines. The saccharifying activity of barley malt was higher than that of sprouting rice. The amounts of ethyl alcohol, volatile aromatic components, and reducing sugars in the rice wine made with barley malt were higher than those in the wine made with sprouting rice. The rice wine made with barley malt was faintly brownish in color and had heavy, complicated and vulgar characteristics. By contrast, sprouting rice wine was colorless and had light, simple and refined characteristics in terms of both aroma and taste. Sprouting rice wine made with Kyokai no. 9 yeast contained about 8% ethanol with an acidity of around 4.1. Sprouting rice was found to be applicable as a saccharifying agent for ethanol fermentation, as is barley malt. The quality of the sprouting rice wine was further improved through the use of Kyokai no. 9 yeast.     

Ragi malt, a growth factor, for Vigna sinensis Endl. callus tissues

Callus tissue obtained from hypocotyl segments of Vigna sinensiswas capable of indefinite growth on modified White's mediumsupplemented with 1 mg/liter each of 2,4-D and kenitin, butits rate of growth was slow. Ragi (Eleucine coracana L.) maltextract obtained from the ‘IE-810’ variety promoteda 38 and 30-fold increase in the fresh and dry weights, respectively,over the controls (modified White's with 2,4-D and kinetin).Similarly 100% ‘Aruna’ ragi malt extract eliciteda nearly 40-fold increase in both the fresh and dry weights,which were as high as 21.1 g (fresh weight) and 1.64 g (dryweight) over the controls (0.48 for fresh and 0.04 g for dryweight). Growth values of 183 and 163, in respect to the freshand dry weights were obtained in a period of 5 weeks. Analysis of ‘Aruna’ ragi malt extract showed thepresence of 17 amino acids. Totally 72% (Sugars 30, myo-inositol10, amino acids 20 and inorganic fractions 12) of the growthpromoting activity of ragi malt extract was accounted for. Ragimalt extract also exhibited cytokinin-like activity when assayedwith Vigna callus which has an absolute requirement for a cytokininand auxin. ¹This work is a part of the dissertation of K. B. S. MurthyReddy in fulfilment of the requirements for the degree of Doctorof Philosophy in Botany at the University of Mysore. (Received March 28, 1973; )     

The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains

Contaminating fungi, such as Fusarium species, produce metabolites that may interfere with normal barley grain proteolysis pattern and consequently, affect malt and beer quality. Protein compositional changes of an initial mixture of 20 % Fusarium culmorum infected and 80 % noninfected mature barley grains and respective malt are reported here. Proteolytic activity of infected barley grains (IBG) and respective malt, with controls (uninfected grains), were characterized using protease inhibitors from each class of this enzyme, including metallo-, cysteine, serine, and aspartic proteases, as well as uninhibited protease fractions. The proteins were extracted according to the Osborne fractionation and separated by size exclusion chromatography. Additionally, two-dimensional (2D) gel electrophoresis (GE) was used to analyze hydrophobic storage proteins isolated from the control and IBG. Analyses revealed that F. culmorum IBG had a twofold increase of proteolytic activity compared to the control sample, which showed an increase in all protease classes with aspartic proteases dominating. Infected and control malt grains were comparable with cysteine proteases representing almost 50 % of all proteolytic enzymes detected. Protein extractability was 31 % higher in IBG compared to the control barley. The albumin fraction showed that several metabolic proteins decreased and increased at different rates during infection and malting, thus showing a complex F. culmorum infection interdependence. Prolamin storage proteins were more hydrophobic during barley fungal infection. F. culmorum interfered with the grain hydrolytic protein profile, thereby altering the grain's protein content and quality.     

Auxin and gibberellin-like substances in coconut milk and malt extract

Auxin-like and gibberellin-like activity was detected in both coconut milk and malt extract. Indole-3-acetic acid was tentatively identified as being present in malt extract. The results obtained correlate well with the responses reported by researchers using coconut milk and malt extract as additives to basal nutrient media in tissue culture experiments.     

Genetic investigation of contributions of embryo and endosperm genes to malt Kolbach index, alpha-amylase activity and wort nitrogen content in barley

 A genetic model is proposed for the analysis of embryo and endosperm effects as well as GE interaction effects. An investigation of three malting quality traits in grains of seven parents and their F₂s was undertaken in a half-diallel cross of barley (Hordeum distichum L.) over 2 years. The results indicated that the malt Kolbach index (KI), alpha-amylase activity (αAA) and wort soluble nitrogen (Wort-N) are controlled by both embryo genetic effects and endosperm genetic effects. Variance of the endosperm additive effects was obviously larger than that of the embryo additive effects. In the contribution of the embryo genetic effects to variation in malt αAA and Wort-N, the dominance effects were considerably larger than the additive effects. The endosperm dominance effects constituted a major part of the total genetic effect on the KI. Significant endosperm GE interactions were also detected in the malt traits concerned. Endosperm general heritability (h ² _e ) tended to be larger than interaction heritability (h ² _oE or h ² _eE ) for all the traits. Endosperm heterosis was observed to be significantly positive for αAA but negative for Wort-N in the F₂ seed generation. Prediction of main gene effects for seven parents showed that ‘Ganmu 2’ and ‘Supi1’ were suitable parental varieties for malt αAA and Wort-N improvement. Our genetic model for malting quality traits and its application in breeding are discussed. Received: 5 August 1997 / Accepted: 11 September 1997     

Pigmentation and Antibacterial Activity of Fast Neutron- and X-Ray-induced Strains of Monascus purpureus Went

Seven new strains of Monascus purpureus Went were induced by neutron and x-ray irradiation. The quantity and quality of pigments produced by these strains differed. Strains N4S and N11S produced twice as much pigment as normal, while another strain, N14S, was albino. An unknown orange pigment was found in young colonies of the N11S strain. This orange pigment reacted with alcohols and malt extract medium to form red pigments. Strains N4S, N11S, X2P, and wild type inhibited the growth of certain bacteria, especially the Bacillus species. Strain N11S had more antibacterial activity than wild type. A major active compound was isolated with an ultraviolet absorption spectrum that was related to those of the red pigments found in this fungus. The active compound(s) was named monascidin.     

Sensitivity and specificity of phenoloxidase reactions of 1059 strains and species of Micromycetes cultivated on malt/agar medium

The phenoloxidase (POx) activities of 1059 strains and species of micromycetes were determined on malt/agar medium. Overall, 600 (57%) of the isolates produced one or more POx. The sensitivity and specificity of the POx activities towards various substrates were used to group the isolates. Some 187 strains (31% of those producing POx) produced well-defined enzymes, 236 (39%) produced incompletely identified enzymes and 177 (30%) produced other, unidentified POx.     

Isolation and Characterization of Two Groups of Novel Marine Bacteria Producing Violacein

Thirteen strains of novel marine bacteria producing a purple pigment were isolated from the Pacific coast of Japan. They were divided into two groups based on their 16S ribosomal RNA gene sequences, and both groups of bacteria belonged to the genus Pseudoalteromonas. The UV-visible spectrum of the pigment was identical to those of violacein, a pigment produced by several species of bacteria including Chromobacterium violaceum, an opportunistic pathogen. Further analysis of the chemical structure of the pigment by mass spectroscopy and nuclear magnetic resonance spectroscopy showed that the pigment was violacein. The high purity of violacein in the crude extract enabled us to employ simple and nonpolluting procedures to purify the pigment. Isolated bacteria may be useful as a C. violaceum substitute for the safe production of violacein.     

Contamination of malt barley and wheat by Fusarium graminearum and Fusarium culmorum from the crop years 2001-2003 in eastern Croatia

This study investigated infection levels with Fusarium graminearum and Fusarium culmorum in malt barley and wheat in eastern Croatia. The contamination was surveyed over three consecutive crop years (2001–2003) on five locations for barley and three wheat cultivating locations. F. graminearum loads reached levels of potentially serious threat for the commercial production of malting raw materials in both cereals (up to 29.1%). On the other hand, the mean percentage of kernels infected with F. culmorum was low to medium (up to 6.1%). The fungal invasions for years and locations were affected by meteorologic and other environmental factors and the pattern seemed to be consistent with species-specific optimal conditions reported by other authors.     

Pigmentation and autofluorescence of Cryptococcus species after growth on tryptophan and anthranilic acid media

Cryptococcus neoformans and Candida albicans produced a pink pigment from media containing tryptophan. Approximately 30% of the C. neoformans strains produced large amounts of the pink (purple after 6 days) pigment in the absence of light whereas 70% of the Cryptococcus neoformans strains, as well as C. laurentii, C. albidus, C. diffluens, and C. albicans also produced the pink pigment with light being required for significant early production (2–6 days). Significant production did occur for Cryptococcus but not Candida species in the dark after extended incubation (10–25 days). C. terreus produced brown pigments from tryptophan and C. luteolus produced a trace of a buff pigment. Most Candida species produced either pink or brown pigments but not both. In contrast, many Cryptococcus species producing the pink pigment simultaneously produced brown pigments. C. terreus, C. albidus, and C. diffluens produced brown pigments from anthranilic acid whereas C. neoformans, C. laurentii, C. luteolus, and the medically important Candida species did not produce significant amounts of pigments from anthranilic acid. Cryptococcus and Candida species were autofluorescent when tryptophan was a major nitrogen source whereas yeast cell autofluorescence was not observed when anthranilic acid was used. Pigmentation of some Cryptococcus species also the substrate.Operated for the U.S. Department of Energy under contract number EY-76-C-05-0033This article is based on work supported by the Division of Biomedical and Environmental Research.     

Improvement of malting quality of barley by complementing the malt enzyme spectrum

The processing quality of cereals can be modified by altering the structural grain constituents or the enzyme activities that mobilize storage reserves of the seeds. In order to complement the malt enzyme spectrum, a gene encoding for a thermotolerant fungal endo-(1,4)--glucanase was introduced into two barley cultivars, Kymppi and Golden Promise. The gene was expressed in the seeds during germination, thus providing a thermotolerant enzyme that is active under mashing conditions. The amount of thermotolerant -glucanase produced by the seeds (ca. 0.025% soluble seed protein) has been shown to be sufficient to reduce wort viscosity by decreasing the soluble -glucan content. For the safe commercial cultivation of transgenic plants risk assessment of their cultivation is needed. In our study experimental estimates of the transgene flow from transgenic barley by pollen dispersal were produced. Field trials were conducted during the summers of 1996 and 1997. A transgenic barley line homozygous for the gene encoding for neomycin phosphotransferase was used as a source of pollen and male-sterile barley lines as recipients. In order to be able to transform the cross-fertilization frequencies to corresponding values of normal male-fertile barley, plots of normal barley were also included in the experimental plan. On the basis of our study, cross-fertilization in male-sterile recipient barley is possible with very low frequency up to 50 meters from the donor area. However, the frequency dramatically decreases with distance and due to self-pollination the possibility of cross-fertilization remains very low in normal cultivated barley.     

Fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae and Zymomonas mobilis ZM4 with penicillin G

Traditional fermentation of paddy malt mash (containing 18.1% w/v dextrose equivalent) to paddy arrack using paddy husk as source of inoculum yielded very low level of ethanol (4.25% v/v). Use of yeast isolates obtained from paddy husk as well as a potent ethanol producer like Zymomonas mobilis ZM4 and their combinations in the fermentation revealed that a combination of an yeast isolate PH 03 (Saccharomyces cerevisiae) and Z. mobilis ZM4 produced synergistically and statistically more ethanol (10.1% v/v) than the individual and other combination of cultures. In this process, addition of penicillin G at a concentration of 20 U/ml rather than heat sterilization, helped retention of the limited amylase activity in the mash for simultaneous saccharification and fermentation over 7 d at 30°C. About 98.5% of the carbohydrate was accountable in the fermentation which yielded 86.7% of the theoretical yield of ethanol, apart from biomass and acids.