The selected strains exhibit proteolytic activity, which leads to a reduction in allergenicity of wheat sourdoughs. These strains may be applied as specific starter cultures to prepare bakery products of special nutritional use. © 2015 Society of Chemical Industry.

The aim of this study was to assess the effect of different levels of production technology intensity on grain quality of four species of spring wheat: common wheat (Triticum aestivum ssp. aestivum L.), durum wheat (Triticum durum Desf.), spelt wheat (Triticum aestivum ssp. spelta [L.] Thell) and dicoccum wheat (Triticum dicoccum [Schrank] Schübler). Two levels of production technology intensity were applied in the experiment: medium mineral fertilisation (N -70, P -30.5 and K -99.6 kg ha -1 ), seed priming and weed control; high mineral fertilisation (N -140, P -30.5 and K -99.6 kg ha -1 ), seed priming, weed control, two treatments against diseases, insecticide and growth regulator. Tested wheat grains were collected from the crop years 2011-2013. To assess the baking quality of tested wholegrain flour, gluten quantity and quality, falling number and Mixolab parameters were determined. Rheological properties of wholegrain wheat dough were affected mostly by wheat species and crop year. Among the analysed species, spelt wheat was characterised by the highest wet gluten content, amylolytic activity (C4) and starch retrogradation (C5). Dicoccum wheat was characterised by the lowest gluten content and the lowest resistance time of dough (T1) and stability. Dicoccum wheat had also the highest protein weakening (the lowest Cs and C2). Crop year had a significant effect on starch gelatinisation (C3), amylolytic activity (C4), retrogradation (C5) and gelatinisation time (T3-T2). Wheat cultivated under high level of production technology intensity was characterised by higher gluten content and lower final temperature of starch gelatinisation (D3).

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Glycerol is considered an important renewable feedstock as well as an undesirable side-product of biodiesel production. The aim of this study was to determine whether supplementing a culture medium with a combination of three different carbon sources (olive oil, glucose and glycerol) would optimize lipase production by the yeast Yarrowia lipolytica. The optimization experiments were conducted with a statistical approach using the mixture design. Analysis of the response surface revealed that it would be possible to compose a medium in which both an an extracellular lipase activity of 0.1 U/mL and up to 37.5 g/L of pure glycerol could be obtained. An YPO-Gl30 medium consisting of 30 g/L glycerol and 19.2 mL/L olive oil was selected for further investigation. Although a high biomass yield was found in all cultures, the glycerol content of the YPO-Gl30 medium slightly influenced yeast growth, but it did not prolong the duration of the lag phase. The hydrolytic activity of the extracellular lipases produced in YPO-Gl30 medium was satisfactory.

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