Distribution of microbial contamination within cereal grains

Laca, Adriana; Mousia, Z.; Dı́az, Mario; Webb, Colin; Pandiella, Severino S.

doi:10.1016/j.jfoodeng.2004.12.012

Cited by 188 publications

(130 citation statements)

References 12 publications

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“…By integrating pearling with milling of wheat, improved flour yield was obtained (Bradshaw 2005). Laca et al (2006) suggested that pearling could lead to substantial microbial decontamination of wheat grains. Pearling of oat has been studied to a limited extent.…”

Section: Processing Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Processing Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…The fungal communities isolated from the surface of wheat kernels were typical of the analyzed ecological niche (Laca et al 2006;Berghofer et al 2003), and they were dominated by yeasts, followed by filamentous fungi of the genera Acremonium and Penicillium whose abundance decreased after spike inoculation with F. culmorum. In treatments with biological control, yeast communities were dominated by colonies of A. pullulans whose characteristics have been described previously (Liu et al 2009;Gniewosz and Duszkiewicz-Reinhard 2008).…”

Section: Discussionmentioning

confidence: 99%

Antagonistic interactions between Aureobasidium pullulans and Fusarium culmorum, a fungal pathogen of winter wheat

Wachowska

Głowacka

2014

BioControl

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The effect of the biological control agent Aureobasidium pullulans (de Bary) G. Arnaud on the development of Fusarium head blight (FHB) on winter wheat and kernel contamination with fungi of the genera Fusarium, Acremonium, Cladosporium and Penicillium was analyzed in a greenhouse experiment. Scanning electron microscopy was used to evaluate the distribution of A. pullulans cells and aggregates on wheat kernels, infection structures of Fusarium culmorum (W.G. Smith) Sacc and the antagonist-pathogen interactions. Biological control with A. pullulans reduced FHB severity by 21.67 % and improved grain filling by 5.02 %, compared with the control treatment. The survival of A. pullulans was good (to 31 cells per kernel), in particular on the surface and in the crease of kernels, including in pathogen-inoculated wheat plants. A. pullulans cells firmly adhered to F. culmorum hyphae, and damaged them. In most cases, autochthonous communities of filamentous fungi of the genera Acremonium and Penicillium developed at a slower rate after kernel inoculation with the pathogen.

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“…The microbial populations change among grains batches and the mitosporic fungi present in cereals constitute a potential problem for spawn production (Laca et al, 2006;Sreenivasa et al, 2010). This heterogeneity between batches constitutes a problem for spawn generation.…”

Section: Introductionmentioning

confidence: 99%

Artificial spawn generation based on alginate encapsulated mycelium as inoculum for mushroom cultivation

Ortiz¹,

Colavolpe²,

Albertó³

2017

Afr. J. Biotechnol.

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Spawn quality is an important factor that affects the final yield in mushroom production. One of the most common risks is the contamination of substrates and spawn by mitosporic fungi. Some species do not easily grow on grain substrate as traditional species do and these find it real difficult to produce spawn. A method was evaluated to produce spawn for mushroom production based on aseptically encapsulated mycelium using alginate beads. Strains of four selected edible mushrooms were cultivated in liquid medium, mycelium was harvested by filtration. Subsequently, it was blended with 100 mL of 2% (w/v) sodium alginate solution or with the alginate solution with the addition of 2% (w/v) yeast extract solution or with the addition of 2% (w/v) meat extract solution. An electronic mixer was used to disaggregate the mycelium and generate a homogeneous suspension. To obtain the artificial spawn, the cells suspensions were dripped in 200 mL of 500 mM CaCl 2 solution using a cut micro-tip. Beads obtained were inoculated in potato dextrose agar Petri dishes and in substrate (wheat straw or Poplar sawdust) to evaluate the growth. Tests carried out using this method, demonstrated that the incorporation of a suitable nutrient increases the ability of selected mushroom to emerge from the beads. Mycelia colonization tests were carried out on sterilized substrate, one using alginate beads and another one using the traditional spawn as inoculum. No significant differences according to t-test (p<0.05) were shown. However, spawning production based on alginate beads can be performed in only a few days, whereas the traditional method requires more time. The method proposed here represents an antecedent to improve spawn generation for future industrial applications, for further studies and for other uses as mycelium inoculant.

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Distribution of microbial contamination within cereal grains

Cited by 188 publications

References 12 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Antagonistic interactions between Aureobasidium pullulans and Fusarium culmorum, a fungal pathogen of winter wheat

Artificial spawn generation based on alginate encapsulated mycelium as inoculum for mushroom cultivation

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