MXPA99000825A - Procedure for the preparation of maltea cereals - Google Patents
Procedure for the preparation of maltea cerealsInfo
- Publication number
- MXPA99000825A MXPA99000825A MXPA/A/1999/000825A MX9900825A MXPA99000825A MX PA99000825 A MXPA99000825 A MX PA99000825A MX 9900825 A MX9900825 A MX 9900825A MX PA99000825 A MXPA99000825 A MX PA99000825A
- Authority
- MX
- Mexico
- Prior art keywords
- spp
- cereals
- malted
- spores
- barley
- Prior art date
Links
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Abstract
The present invention relates to a process for the preparation of malted cereals, in which the humidification phase includes one or more stages until the material has a moisture content of between 20 and 60% by weight in which after germination , the wetted cereals are dried in the oven preferably increasing the temperature to values between 40 and 50 ° C until the material has a moisture content of between 2 and 15% by weight, and in which one or more microbial cultures selected from the group comprising one or more bacteria and / or one or more fungi, including molds and yeasts, are added at one or more times either before or during the malting process of said cereals and in which at least one of said microbial cultures by means of activated spores, said activated spores are significantly more swollen than in the inactive size, very particularly, the size of the spores is increased by a factor p preferably between 1.2 and 10 with respect to the inactive type and / or having one or more germ tubes per espo
Description
PROCEDURE PARAXA PREPARATIONTHE MALTEED CEREALS
SCOPE OF THE INVENTION
The present invention relates to an improved process for the preparation of malted cereals, the improved prepared cereals obtained and their use, especially in biotechnological processes for the preparation of beverages, or in feed / feed applications, laundry and food delivery systems. detergents and paper and pulp technology, as well as bleaching applications.
TECHNOLOGICAL BACKGROUND OF THE INVENTION
Cereals such as barley, wheat, rye, corn, oats, rice, millet and sorghum are used for the production of beverages. In most cases, they have undergone a malting procedure to take advantage of their increased enmatic potential. In traditional malting procedures, the moisture content of the cereals is increased, either by immersion (or dipping) and / or spraying (s) and the cereal with a high moisture content is allowed to germinate. After reaching the appropriate physiological conditions, it is preferably subjected to a phase (or phases) of desiccation. In the following, the term "soak" refers to the increase in the level of humidity, while the term "germination" is used in the way that is explained in plant physiology. The drying operations refer to the drying in the oven and the malting term implies all the operations necessary to convert the barley (or other cereals) to malted barley (or other milled cereals). The quality of the malt obtained is largely determined by the presence of endogenous enzymes of the plant generated during the malting process. For example, with cereals such as barley used as raw material for the production of malt, the variety, the composition of the microbial flora and environmental factors, such as agricultural practice, influence the quality of the malt. During cultivation and storage, cereals are contaminated with bacteria and fungi. In the malt factory, neither the air, nor the water or the equipment are sterile, and the conditions of humidity, pH and temperature favor the growth of microbial populations. The variable quality of the cereals and the lack of means to supply deficiencies during the malting process lead to variations in the quality of the malt. In many cases, this has to do with an imbalance of the specific enzymatic potential and the insufficient degradation of the cell wall. Apart from this, problems with microbial safety can occur. As a consequence of the defects in the malt, quality problems occur in the production of beer, such as a low leaching of the must.
STATE OF THE ART
During the malting of the barley, the microflora develops and the quality of the drinks and of the malt is influenced by the activity of the endogenous microorganisms. Analogously to other biotechnological procedures, attempts have been made to optimize the aspects of the quality of the malt, adding initiation cultures during the malting process (Boivin, P &Malanda, M., M., Influence of Starter Cultures in Malting on the Microflora Developmept and Malt Quality, EBC, Meetings of the 24th Congress, pp. 95-102
(1993); Hai- ^ ara. A. and others, Lactic Starter Cultures in Malting - A.Novel Solution to Gushing
Problems, EBC, Meetings of the 24th Congress, pp. 163-172 (1993)). The addition of spores of Gestrichum candidum to the steeping water leads to the inhibition-of and to a time-digestion. of the must produced from the malt obtained. The treatment with Geotrichum candidum also inhibits the formation of mycotoxins by Fusarium spp. The influence of Lactobacillus plaptarum and Pediococcus peptosaceus has been tested on microflora during malting and it has been found that these crops act as natural preservatives because they restrict the growth of Fusarium and prevent spillage. The international patent application WO94 / 29430 describes a procedure for improving the properties of malted cereals in which the initiation cultures which comprise molds, yeast or bacteria are added before and / or during the malting of such cereals. Preferred bacteria used are bacteria that produce lactic acid such as several Lactobacilli, for example, Lactobacillus casei, Lactobacillus casei var rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis, and bacteria of the genus Pediococcus, for example, Pediococcus acidilactici. Preferred fungi are fungi of the genus Aspergillus and Geotrichum, such as Geotrichum candidum. The international potato application WO94 / 16053 describes a process for treating cereals to inhibit the growth of unwanted microbial species by inoculating the cereals during the germination process with a preparation of lactic acid bacteria or a preparation produced by the lactic acid bacteria. The preferred bacteria are lactic acid bacteria belonging to the genus Lactococcus, Leuconostoc, Pediococcus or Lactobacillus. British patent application GB-1211779 provides a method for the automatic control and regulation of a malting process. It allows to determine the necessary parameters for a malting process regulated and controlled automatically. E Meetings of the European Convaición de Fabrica de Beer, volumai 16,
1977, pages 245 to 254, the influence of some fungi on the quality of the malt is described, more specifically, the contamination of the barley malt with fungi that have led to the spill and other qualitative changes in the beer. Repopulation is also made to the spores of such fungi. The German potato application DE-3028360 discloses a method for preparing malt from corn. However, the malt prepared according to the present invasion is of better quality than that prepared according to any of the aforementioned documents. This is exemplified by the more intense ß-glucanase and xylanase activities, the lower ß-glucan content in the malt and in the must, and the better analytical data from the European Beer Factory Convention.
OBJETTVOSTJEXA INVENTION
The present invention aims to provide an improved preparation process for malted cereals and improved malted cereals. A primary objective of the present invasion is to provide an improved preparation method for malted cereals and improved malted cereals in terms of brewing performance, especially of malted cereals possessing an improved quality in terms of enzymatic potential and microbial safety. . Another objective is to provide a process and improved malted cereals whose quality varies further as measured by the raw material used. A further objective of the present invasion is to obtain malted cereals that improve the process of biotechnological production of beverages and can improve the properties of the obtained maize drinks. Another objective of the present invasion is to use malted cereals with improved properties in the technology of the ai artation, such as in the baking industry as bread additive, in the technology of the feed, for the production of animal feed of high efficiency, in the pulp and paper technology, such as bleaching agaite, or in laundry and detergent systems such as laundry liquids, laundry powders, liquids and dishwashing powders, softeners, cleansers and soap bars as a source of enzymatic cleaning agents.
SUMMARY OF THE INVENTION
The present invasion refers more specifically to a procedure for the preparation of malted cereals axis, in which the soaking stage includes one or more states of humidification at a temperature between 5 and 30 ° C, preferably between 10 and 20 ° C , until the material has a humidity counting between 20 and 60% by weight, preferentemaite between 38 and 47%, ai that after a germination period of between 2 and 7 days, prefereptemarte of between 3 a 6 days at a temperature between 10 and 30 ° C, preferably between 14 and 18 ° C, the soaked and sprouted cereals are preferably dried in the oven, raising the temperature to values between 40 and 150 ° C, prefereptemaite of aitre 45 and 85 ° C, until the material possesses a moisture counting between 2 and 15% by weight, preferably between 4 and 7%, and in which one or more myxophilic cultures selected from the group consisting of one or more bacteria and / or one or more mushrooms, one om is added more times, either before or during or after the malting process of said cereals, and in which at least one of said microbial cultures is inoculated by activated spores, which are significantly more swollen than the inactive size, increasing the size spores by a factor of between 1.2 and 10 preferably relative to the inactive type and / or having one or more germ tubes per spore. The term "fungi" as used in the present application includes both fungi and yeasts. This procedure, in this way, allows a wide flexibility in the conditions of malting. Preferably, for the preparation of the malted barley, said bacteria are selected from the group comprising Micrococcus spp., Streptococcus spp., Leuconostoc spp., Pediococcus spp., Preferably Pediococcus halophilus, Pediococcus cerevisiae,
Pediococcus damnosus, Pediococcus hemophilus, Pediococcus juvenile, Pediococcus soyae,
Lactococcus spp., Lactobacillus spp. preferably Lactobacillus acidophilus, Lactobacillus
amylovorus, Lactobacillus bavaricus, Lactobacillus bifermentans, Lactobacillus brevis var lindneri,
Lactobacillus casei var casei, Lactobacillus delbrueckii, Lactobacillus delbrueckii var lactis,
Lactobacillus delbrueckii var bulgaricus, Lactobacillus fermenti, Lactobacillus gasserii,
Lactobacillus helveticus, Lactobacillus hilgardii, Lacbotacillus renterii, Lacbotabacillus sake,
Lactobacillus sativorius, Lactobacillus cremoris, Lactobacillus kefir, Lactobacillus pentoceticus,
-1-0-. Lactobacillus-cellobiosus ^ Lactobacilkis bruxeüensis, Lactobacillus buchnerii, Lacboacillus coryneformis, Lactobacillus confusus, Lactobacillus florentinus, Lactobacillus viridescens,
Corynebacterium spp., Propionibacterium spp., Bifidobacterium spp., Streptomyces spp., Bacillus spp., Sporolactobacillus spp., Acetobacter spp., Agrobacterium spp., Alcaligenes spp.,
Pseudomonas spp. preferably Pseudomonas amylophilia, Pseudomonas aeruginosa,
Pseudomonas cocovenena s, Pseudomonas mexicana, Pseudomonas pseudomallei, Gluconobacter spp., Enterobacter spp., Erwinia spp., Klebsiella spp., Proteus spp. Preferably, for the preparation of the malted barley, the fungi are selected from the group comprising the genera (genera described by the Ainsworth and Bisby dictionary of fungi, 8th edition, 1995, edited by DL Hawksworth, PM Kirk , BC
SuttCHi and DN Pegler (632 pp) Cab Intemational) comprising Ascomycota preferentemaite Dothideales prefereptemaite Mycosphaereláceas preferably Mycosphaerella spp., Venturiaceae preferably Venturia spp; Eurotials preferably Mo ascaceae preferably Monascus spp., Trichocomaceae preferably Emericilla spp., Euroteum spp., Eupenicillium spp .; Neosartorya spp., Talaromyces spp., Hypocreales preferably Hypocreceae
Preferably Hypocrea spp: Saccharomycetles preferentemaite Dipodascaceae prefereptemaite Dipodascus spp., Galactomyces spp., Endomycetaceae preferably Endomyces spp., Metschnikowiaceae prefereptemaite Guilliermondella spp., Saccharomycetaceae prefereptemarte Debaryomyces spp., Dekkera spp., Pichia spp., Kluyveromyces spp., Saccharomyces spp. , Torulaspora spp., Zygosaccharomyces spp., Saccharomycodaceae preferentemaite Hanseniaspora spp.; Schizosaccharomycetales preferably Schizosaccharomycetaceae preferentially Schizosaccharomyces spp., Preferably preferential species Chaetomiaceae preferred Chaetomium spp., Sordariaceae preferably Neurospora spp., Zygomycota preferentially Mucorales preferentially Mucoraceae prefaitemept Absidia spp., Amylomyces spp., Rhizomucor spp., Actinomucor spp., Thermomucor spp., Chlamydomucor spp., Mucor spp., preferentemaite Mucor circinelloides, Mucor grisecyanus, Mucor hiemalis, Mucor indicus, Mucor, Mucor piriformis, Mucor plumbeus, Mucor praini, Mucor pusillus, Mucor silvaticus. Mucor javanicus, Mucor racemosus, Mucor rouxianus, Mucor rouxii, Mucor aromaticus, Mucor flavus, Mucor miehei, Rhizopus spp., Preferably Rhizopus arrhizus, Rhizopus oligosporus, Rhizopus oryzae preferably strains ATCC 4858, ATCC 9363, NRRL 1891, NRRL 1472, Rhizopus stolonifer, Rhizopus thailandensis, Rhizopus formosaensis, Rhizopus chinensis, Rhizopus cohnii, Rhizopus japonicus, Rhizopus nodosus, Rhizopus delemar, Rhizopus acetorinus. Rhizopus chlamydosporus, Rhizopus circinans, Rhizopus javanicus, Rhizopus peka. Rhizopus saito, Rhizopus tritici, Rhi opus niveus, Rhizopus microsporus; Mitosporic fungi preferably Aureobasidium spp., Acremonium spp., Cercospora spp., Epicoccum spp., Monilia spp., preferably Monilia candida, Monilia sitophila, Mycoderma spp., Candida spp., preferably Candida diddensiae, Candida edax, Candida etchellsii, Candida kfir , Candida krisei, Candida lactose, Candida lambica, Candida melinii, Candida utilis, Candida milleri, Candida mycoderma, Candida parapsilosis, Candida cosex, Candida tropicalis, Candida validates, Candida vßrsatilis, Candida guilliermondii, Rhodotorula spp., Torulopsis spp., Geotrichum spp., Preferably Geotrichum amycelium, Geotrichum armillariae, Geotrichum asteroides, Geotrichum bipunctatum, Geotrichum dulcitum, Geotrichum eriense, Geotrichum fici, Geotrichum flavo-brunneum, Geotrichum fragrans, Geotrichum gracile, Geotrichum heritum, Geotrichum klebaknii, Geotrichum penicillatum, Geotricum hirtum, Geotrichum pseudocandidum, Geotrichum rectangulatum, Geotrichum suaveolens, Geotrichum vanryiae, Geotrichum loubieri, Geotrichum microsporum, Cladosporium spp., Trichoderma spp., Preferably Trichoderma hamatum,
Trichoderma harzianum, Trichoderma koningii, Trichoderma pseudokoningii, Trichoderma reesei,
Trichoderma virgatum. Trichoderma viride, Oidium spp., Alternaria spp., Preferably
Alternaría alt rnala, Alternaría tenuis, Helminthosporium spp., Preferably Helminthospoñum gramineum, Helminthosporium sativum, Helminthosporium teres, Aspergillus spp. as described by R.A: Samson (1994) ai Biotechnology Manual, Volumai 7: Aspergillus, editack) by Smith, J.E. (273 pp), Plaium Press), preferentemaite the Aspergillus ochraseus Group (Thom &Church), the Aspergillus nidulans Group (Thom &Church), the Aspergillus versicolor Group (Thom &Church), the Aspergillus Group wentii (Thom &Raper), Aspergillus candidus Group (Thom &Rpper), Aspergillus flavus Group (Raper &Faiell), Black Aspergillus Group (Thom &Church), Penicillum spp. preferably Penicillum aculeatum, Penicillum citrinum, Penicillum claviforme, Penicillum funiculosum, Penicillum italicum, Pnicillum lanoso-viride, Penicillum emersonii, Penicillum lilacinum, Penicillum expansum. Preferartemarte, for the preparation of malted cereals other than barley, especially for the preparation of malted wheat, rye, corn, oats, rice, millet and sorghum, said bacteria are selected from the group formed by Micrococcus spp., Streptococcus spp. , Leuconostoc spp., Pediococcus spp., Lactococcus spp., Lactobacillus spp., Corynebacterium spp., Propionibacterium spp., Bifidobacterium spp., Streptomyces spp., Bacillus spp., Sporolactobacillus spp., Acetobacter spp., Agrobacterium spp., Alcaligenes spp., Pseudomonas spp., Gluconobacter spp., Enterobacter spp., Erwinia spp., Klebsiella spp., Proteus spp. or its mixture; and said fungi are fungi selected from the group formed by Ascomycsta preferably Dothideales preferably Mycosphaereláceas preferably Mycosphaerella spp., Varturiaceae preferably Venturia spp; Eurotiales preferably Monascaceae preferably Monascus spp., Trichocomaceae preferably Emericilla spp., Euroteum spp., Eupenicillium spp .;
Neosarforya spp., Talaromyces spp., Hypocreales preferably Hypocreceae preferably Hypocrea spp: Saccharomycetales preferably Dipodascaceae preferably Dipodascus spp.,
Galactomyces spp., Endomycetaceae preferably Endomyces spp., Metschnikowiaceae preferentemaite Guilliermondella spp., Saccharomycetaceae preferably Debaryomyces spp.,
Dekkera spp., Pichia spp., Kluyvero yces spp., Saccharomyces spp., Torulaspora spp.,
Zygosaccharomyces spp., Saccharomycodaceae prefereptemaite Ha seniaspora spp .; S? Iz saccharomycetales preferably Sciizosaccharomycetaceae prefereptemarte Schizosaccharomyces spp., Sordariales preferably Chaetomiaceae preferably Chaetomium spp., Sordariaceae preferably Neurospora spp., Zygomycota preferably Mucorales preferably Mucoraceae preferably Absidia spp., Amylomyces spp., Rhizomucor spp., Actinomucor spp., Thermomucor spp. , Clamydomucor spp., Mucor spp., Rhizopus spp., Mitosporic fungi preferably Aureobasidium spp., Acremonium spp., Cercospora spp., Epicoccum spp., Monilia spp., Mycoderma spp., Candida spp., Rhodotorula spp., Torulopsis spp. ., Geotrichum spp., Cladosporium spp., Trichoderma spp., Oidium spp., Alternaria spp., Helminthosporium spp., Aspergillus spp., Penicillium spp. According to a preferred embodiment, the procedure of cereal preparation is malted according to the preferential invasion of the following stages: the stage of soaking includes one or several stages of humidification or the total time of immersion in water during soaking for physiological reasons it does not exceed 30 hours (preferably 10 to 25 hours) or the drying step to the homo includes more than two temperature ranges and the microbial cultures that are added are preferably selected from the group formed by Rhizopus spp., preferably Rhizopus oryzae, such such as strain ATCC 9363 of Rhizopus oryzae and / or Pseudomonas spp., preferably Pseudomonas herbicola, or Aspergillus spp., preferably
Aspergülus oryzae such as strain ATCC 14156 of Aspergillus oryzae. According to the present invasion, malted cereals are selected from the group consisting of barley, wheat, caitaio, corn, oats, rice, millet and sorghum. In the process according to the present invention, identical or different microbial cultures were added to the presence of activated spores once or several times. The microbial cultures used are preferentially fungal cultures. The utilization of activated spores of the potai to a great extent its attribution to an improved quality of malt, most likely because of a more vigorous growth. The activated spores possess one of the following properties: the treated spores are more swollen than those of inactive size, more particular, the size of the spores aumarta by a factor preferably between 1.2 and 10 with respect to their inactive size and / or form one or more germ tubes per spore. The activated spores are prepared by subjecting them to environmental changes, preferably by means of at least one or a combination of the following treatments: (a) cycles of humidification and / or drying, (b) addition of nutritional provisions (such as a nitrogenated line). preferably mono or disaccharides) or addition of spore elements, (c) exposure to changes in temperature, preferably of the order of 0 to 80 ° C,
(d) exposure to changes in pH, preferably of the order of 2.0 to 8.0, more preferably between 3.0 and 6.0. The person skilled in the art can easily select precise stages of tratamiarto to obtain either the swelling of the spores or the germ tubes, as mentioned above. The present invention also relates to the malted cereals obtained, which present improved analytical results according to the European Beer Factory Confederation. These improvements may be related to modifications and / or increased hydrolytic enzymatic activities. At the same time, a decreased level of toxins, increased microbial safety for example, non-competitive non-competitive microbial flora such as Fusarium and / or increased acceptability compared to malted cereals can be observed, according to the state of the art. For example, malted cereals according to the invention may have a lower α-β-glucan content or a higher xylase or β-glucuronase activity (represented in the following examples and figures) than malted cereals according to the state of the art. This allows a better processing of the malt to the must and the production of beer, as exemplified by the aufilitated filtration rates. Another objective of the present invention relates to the use of malted cereals according to the invasion for the preparation of beverages. The present invasion also refers to these improved beverages. Improved malted cereals according to the invention can also be used for the production of beer without alcohol or low alcohol content or light beer, since the greater enzymatic activity will lead to the elimination of alcohol from beer. Malted cereals improved according to the invasion could also be used in other biai biotechnological procedures known to those skilled in the art, in which, in most cases, their improved quality is utilized. Another object of the present invention relates to the use of malted cereals with improved properties in food technology such as the bakery industry ran bread additives, the píaiso technology for the production of animal feed with superior conversion characteristics , in the technology of paper and pulp; as bleaching agents, or detergent-based compositions. The present invasion will be further described, in several examples, in view of the following drawings. BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 represents the β-glucanase activity of the malted barley obtained according to e} Preparation procedure of example 1 (legend: see example 1) Figure 2 represents the xylanasal activity of the malted barley obtained according to the preparation procedure of example 1 (legend: see example 1) Figure 3 shows the activity β-glucanase of the malted barley obtained according to the preparation procedure of example 3 (legend: see example 3). Figure 4 represents the x-lactic activity of the malted barley obtained according to the preparation procedure of Example 3 (-eye? Da: see example 3). Figure 5 represents the relative growth factor (RIF) for the bacterial populations (see text, evaluation of the malt, example 2) (legend: see example 2).
EXAMPLE 1
1. Preparation of microbial cultures
Strain S46: Rhizopus oryzae ATCC 9363
Preparation of spore suspension - The strain was grown on PDA (Dextrose Agar potato, Oxoid) for approximately 10 days at 28 ° C; - The spores are collected by flooding the culture with sterile physiological saline (NaCl 910.9%) and gently rubbing the sporulated mycelium with a sterile spatula; - The spore suspension was washed twice with sterile physiological saline (0.9% NaCl) by centrifugation (5500 rpm - Sorvall centrifuge type SS-34 ° for 15 minutes) and returned to its sterile physiological saline solution (0.9% NaCl); - The spoilage of the spores was determined microscopically using a Thoma counting chamber.
Activation of the spore suspension. - 10 spores were transferred to 20 ml of sterile acidified TSB (Tryptic soybean broth, Oxoid), pH = 4.0 and incubated in an aqueous bath with stirring for 5 to 6 hours at
± 42 ° C; - Activated spores were collected by caitrifugation (3500 ipm, Sorvall SS-34 ° tipp centrifuge for 15 minutes), washed once with sterile physiological saline (0.9% NaCl) by centrifugation (3500 rpm, Sorvall type cartridges) SS-34 ° for 15 minutes) and returned to their pads in sterile physiological saline (0.9% NaCl).
2. Barley - Plaisant - French vintage 1994; 3. Procedimiaito
Processing The malts were obtained by four different malting procedures: Al. Traditional malting (without inoculation of any spore suspension) - Bl. Malting procedure with inoculation of non-activated spores (inoculation of barley soaked with a suspension of non-activated spores of Rhizopus oryzae
ATCC 9363) - Cl. Malting process according to the invention (inoculation of barley soaked with a suspension of activated spores of Rhizopus oryzae ATCC 9363) - DI. Malting process according to the invention (inoculation of the soaked barley during the first cessation of humidification with a suspension of activated spores of Rhizopus oryzae ATCC 9363).
Empapamiarto - The empapamiaito was carried out on a 2 kg base with a ratio of total water (tap water dfl) to air-dried barley 1.5: 1; - Two fermenters (Bioflo DI, New Brunswick Sciaitific) were used for the soaker, and perforated plates were placed there; - The temperature was controlled solamaite during the humidification phases; during the phases of resting in the air, the system was allowed to reach room temperature (± 20 ° C); - During the entire soaking period, the barley was aerated (4 liters of sterile air per -minute); - The empapamiarto was carried out by immersion using the following scheme:
Addition of microbial cultures - ± 460 g of soaked barley were immersed in 0.5 1 of tap water not containing spores (Al), non-activated spores of Rhizopus oryzae ATCC 9363 (Bl) or activated spores of Rhizopus oryzae ATCC 9363 (Cl according to the invasion): for Bl and Cl, the soaked barley was inoculated with 10 spores per gram of air-dried barley; - During the soaking, 10 activated spores were inoculated per gram of air-dried barley in the water of the first humidification phase (DI); - The liquid was removed by drainage.
Germination - The germination was carried out in a cylindrical container with perforated lids at a temperature of 16-18 ° C for 4 days; - The air was supplied by natudiffusion; - The containers were rotated laitamaite in a controlled electiónmarte rotation system (Cellroll, Tejcnorama), that is, every two hours the recipiaites were turned for 15 minutes at 1 rom.
Drying in the oven - Drying in the oven was carried out in a malting unit Joe White (Austa)
4. Methods of analysis and results. Methods for the determination and units of moisture, extracts, difference of extraps, color, total protein co-protein, content of soluble proteins, Kolbach index, pH, diastatic power, according to the European Analytical Convamination of Beer Factories (4th edition, 1987, Brauerei and Getranke-Rundschau). Methods for the determination and units of turbidity, friability, homogeneity, grain seeds of cereals, content ai ß-glucan, according to the European Analytical Convention of Beer Factories (4th edition, 1987, Brauerei and Getranke-Rundschau, supplement published in 1989 ). Post-coloration of the wort is determined after boiling under reflux at 108 ° C for 2 o'clock. The must viscosity is determined with the Delta viscometer. For the determination of the volume of filtration, the wort is filtered through a Schleicher filter and Schuell 597 folded 1/2. The volume (in ml) that is obtained after one hour of filtration is the volume of filtration of the must. The modification was determined with the Calcofluor device (Haffmans) according to the Carslberg method (European Analytical Convention of Beer Factories, 4th edition, 1987, Brauerei and Getranke-Rundschau). The xylanic and ß-gluconase activities are determined with the ß-glucazym method [(Megazyme (Austr.) Pty Ltd (April, 1993)] and the xylazym method ((Megazyme (Austr). Pty Ltd (September, 1995) ), respectively.
9
ND: Not determined Figures 1 and 2 represent the β-glucanase and xylanase activity, respectively, of the obtained malt barley (Al, Bl, Cl, DI). The ß-glucanase activity was determined by the ß-glucazyme method [(Megazyme (Austr.) Pty Ltd (April, 1993)]. Therefore, the ß-glucanase activity of the malt (U / kg) was calculated as 380 × E (590 nm) + 20. The xylanase activity was determined with the aido 1-4-xylazyme method [(Megazyme (Austr.) Pty Ltd (September 1995)] .Therefore, the xylanase activity of the malt (U / kg ) was calculated as (46.8 x E (590 nm) + 0.9) x 5.
EXAMPLE 2
1. Preparation of microbial cultures Strain - S46: Rhizopus oryzae ATCC 9363
Preparation of the spore suspension - as described in example 1
Activation of the spore suspension - as described in example 1
2. Stander Barley - North American Harvest 1995 3. Procedure
Procesamiarto Malts were obtained through six different malting procedures: -A2. Traditional malting (without inoculation of any spore suspension) - B2. Malting procedure with inoculation of non-activated spores (inoculation of the barley soaked with a suspension of non-activated spores of Rhizopus oryzae ATCC 9363) - C2. Malting process according to the invention (inoculation of the soaked barley during the first cessation of humidification with a suspension of activated spores of Rhizopus oryzae ATCC 9363) - D2. Malting process according to the invention (inoculation of the soaked barley during the second stage of humidification with a suspension of activated spores of Rhizopus oryzae ATCC 9363). - E2. Malting process according to the invention (inoculation of the soaked barley during the third cessation of humidification with a suspension of activated spores of Rhizopus oryzae ATCC 9363). - F2. Malting process according to the invention (inoculation of the barley soaked with a suspension of activated spores of Rhizopus oryzae ATCC 9363).
Empapamiarto and addition of microbial cultures. The empapamiaito was carried out on a base of 300 g with a ratio of total water (tap water) to air-dried barley of 5: 3; 2000 ml flasks were used for the soaking; A temperature of 18 ° C was maintained during the humidification phases and during the periods of rest in the air; During the period of total soaking, the barley was aerated by compressed air; Soaking was carried out by immersion using the following scheme:
During the soaking, 10 activated spores were inoculated per gram of air-dried barley in the water of the first humidification stage (C2), the second stage of humidification (D2) or the third humidification period (E2) before of immersion of the barley; The soaked barley was immersed in 0.5 liters of tap water that did not spore spores (A2, C2, D2, E2), non-activated spores (B2) or activated spores (F2); For B2 and F, 2, the soaked barley was inoculated with 10 spores per gram of air-dried barley; The liquid was removed by drainage.
Germination • as described in example 1
Drying to the homo - as described in example 1 EVALUATION OF THE MALTES
Deterioration of the aumarto of the bacterial population. To judge the evolution of the bacterial population during the process of malting, a relative increase factor (R.I.F) was determined by dividing the total bacterial count in the green malt by the total bacterial count in the barley. The total bacterial coptancy was determined after appropriate dilutions of an extract of the pips in soy tryptic agar (Oxoid) supplemented with 100 ppm of pimaricin and after incubation at 28 ° C for 3 days. Figure 5 shows the increase of the bacterial population during the malting according to the preparation procedure of example 2.
EXAMPLE 3
1. Preparation of microbial cultures.
Strain S46: Rhizopus oryzae ATCC 9363
Preparation of the spore suspension - as described in example 1
Activation of the suspension of spores - as described in example 1 2. Barley • Plaisant - French harvest 1994;
3. Process
Procesamietrtp The malts were obtained by three different malting procedures: - A3 Traditional malting (without inoculation of any spore suspension) - Bß Malting procedure with inoculation of non-activated spores (inoculation of the barley soaked with a suspension of non-activated spores of Rhizopus oryzae ATCC 9363) - C3 Malting process according to the invention thinning of barley soaked with a suspension of activated spores of Rhizopus oryzae ATCC 9363)
Soaking The soak was carried out on an air-dried barley of 2 kg base with a ratio of total water (tap water) to air-dried barley of 1.5: 1; - the pH of the swelling water was controlled to pH = 5.5 by adding lactic acid and
NaOH; A fermartador (Bioflo ED-, New Brunswick Scieptific) was used for the soaker, and a perforated plate was placed there; The temperature was controlled only during the humidification phases; during the phases of rest in the air, the system was allowed to reach room temperature (ca.
° C); During the entire soaking period the barley was aerated (4 liters sterile air per minute); Soaking was carried out by immersion using the following scheme:
Addition of microbial cultures 460 g of soaked barley were immersed in 0.5 1 of tap water that did not co-spore (A3), non-activated spores of Rhizspus oryzae ATCC 9363) (B3) or activated spores of Rhizopus oryzae ATCC 9363 ( C3 according to the invasion): for B3 and C3, the soaked barley was inoculated with 1.10 spores per gram of air-dried barley; The liquid was removed by drainage.
Germination - as described in example 1
Drying to homo - as described in example 1 4. Methods of analysis and results. These were as described in example 1 (4, Methods of analysis and results). See table ai the next page. In this table: Al / 3: Malting process 1-rationale Bl / 3: Process of malting with inoculation of non-activated spores Cl / 3: Method of malting according to the invention
•
t ^ 1
to 00
t KO
Figure 3 represents the β-glucanase activity, measured according to the β-Glucazyme method [(Megazyme (AUSTR) Pty, Ltd)], of malted cereals A3, B3 and C3. The ß-glucanase activity of the malt (U / kg) was calculated as described in example 1. A3 was obtained by the traditional procedure of malting with control of the pH of the water of empapamiaito (pH = 5.5). B3 came from prc? >malting edimiepto according to the invasion with the inoculation of the barley soaked with a suspension of non-activated spores of Rhizopus oryzae ATCC 9363 and with pH control of the empapamiaito water (pH = 5.5). C3 was obtained by the malting process according to the invasion with the inoculation of the barley soaked with a suspension of activated spores of
Rhizopus oryzae ATCC 9363 and with pH control of soaking water (pH = 5.5). These results show the enhanced ß-glucanase activity when the pH of the swelling water is maintained at around 5.5. Figure 4 gives the corresponding results for the xylanase activity. These were measured according to the method Xylazyme, Megazyme [(AUSTR), Pty. Ltd. (September 1995))]. The xylanase activity of the malt was calculated as described in example 1.
COMPARISON OF THE ACTIVITY OF ß-GLUCANASE OBTAINED ACCORDING TO
EXAMPLES 1 AND 3 WITH THE ACTIVITY OF ß-GLUCANASE ACCORDING TO THE STATE
OF THE TECHNIQUE AS DESCRIBED IN THE PATENT DOCUMENT
WO94 / 29430.
In order to compare the improved results with respect to the activity of the β-glucanase by means of the above invention, we defined the μ factor of the following form: Activity of the β-glucanase of the treated malt μ = Activity of the β-glucanase of The control malt This fector was calculated for the control malt and the malt treated with Rhizopus oryzae ATCC 9363 as described in examples 1 and 3 of the pre-invention. It was also calculated for the data that was described in the documaito de patarte WO94 / 29430 (example 1) in which Geotrichum candidum was used. As described in both documents, WO94 / 29430, and in the pre-application, the activity of β-glucanase was determined by the beta-glucazyme method [(Megazyme (Austr) Pty. Ltd. (April 1993)] Therefore, the activity of ß-glucanase (U / kg) was calculated as 380 x E (590 nm) + 20 and one unit of activity was defined as the amount of the enzyme needed to release a micromole of sugar equivalents reducer per minute under the conditions defined above.
Comparison of results:
c: est um can um
The results clearly show that the present invasion provides a more important increase in the β-glucanase activity than the one described above (WO 94/29430). It is observed, therefore, that it is possible to obtain malted cereals having an increased β-glucanase activity at least one fector 4 compared to the conventional malting process in which the addition of microbial culture is omitted.
malted that possess a xylastatic activity increased by at least one fector 4, compared to the conventional malting procedure in which the addition of the microbial culture is omitted.
EXAMPLE 4
1. Preparation of microbial cultures
Strain - S40: Aspergillus oryzae ATCC 14156
Preparation of the spore suspension The strain was grown on PDA (Dextrose Agar potato, Oxoid) for approximately 7 days at 28 ° C; The spores were collected by flooding the culture with sterile physiological saline (0.9% NaCl) and gently rubbing the sporulated mycelium with a sterile spatula; The spore suspension was washed once with sterile physiological saline (0.9% NaCl) by centrifugation (5500 rpm, Sorvall centrifuge type SS-34 ° for 15 minutes) and resuspended in saline to sterile physiological solution. The density of the spores was determined microscopically using a Thoma copter camera.
Activation of the spore suspension. 5,107 spores were transferred to 20 ml of sterile acidified TSB (Tryptic soybean broth, Oxoid), pH = 5.0 and incubated in an aqueous shaking bath for 3 hours (1) or 1 hour (2) to 35 minutes. ° C;
2. Barley Cereal Clarine- French harvest 1995
3. Procedimiarto
Procesamiarto The malts are obtained by two different malting procedures: A4 Traditional malting (without inoculation of any spore suspension) E4 Malting procedure according to the invasion (inoculation of the soaked barley during the first and third humidification period with a spore suspension) activated from Apergillus orizae ATCC 14156)
Soaking - as described in example 1
Addition of microbial cultures During the soaking, 5.10 activated spores (1) per gram of air-dried barley were inoculated into the water of the first humidification period and 1.10 activated spores (2) per gram of air-dried barley were inoculated into the water from the third period of humidification (E4);
Gepnination The germination of ± 460 g of a soaked barley was carried out in cylindrical containers with perforated lids at a temperature of 16-18 ° C for 4 days; The air was supplied by natural diffusion;
The containers rotated slowly in an electronically controlled rotation system (Cellroll, Tecnorama), that is, every two hours the coptaiedores were rotated for 15 minutes at 1 rpm.
Homogen drying - as described in example 1
4. Methods of analysis and results. These were as those described in example 1 (4. methods of analysis and results). The lengths of the plumules developed from the seeds were determined by sorting the seeds into 6 types, that is, those with seeds that did not have plumules developed from the seeds (O) and those that had a length of the plumules developed from the seeds. seeds from 0 to 25% (0-1 / 4), 25 to 50% (1 / 4-1 / 2), from 50% to 75% (3 / 4-1) and > 100% (> 1) of the length of the nugget.
It was reported that the use of activated spores of Aspergillus oryzae ATCC 14156 improved the analytical specifications of the malt (see below). Furthermore, it was unexpectedly found that during the procedure of barley malting, the lengths of the plumules in the seeds were significantly longer when the procedure according to the invention was used instead of the traditional procedure.
EXAMPLE 5
1. Preparation of microbial cultures
Strains S40: Aspergillus oryzae ATCC 14156 S46: Rhizopus oryzae ATCC 9363
Preparation of spore suspensions. - as described in example 4 Activation of S 40 spore suspensions: 5,107 spores were transferred to 20 ml of sterile acidified TSB (Tryptic soy broth, Oxoid), pH = 5.0 and incubated in an aqueous bath stirring for one hour at 35 ° C; The activated spores were collected by centrifugation (3500 fm, Sorvall type SS-34 ° for 15 minutes) and resuspended in sterile physiological saline (0.9% NaCl). S 46: 5-10 spores were transferred to 20 ml of sterile acidified TSB (Tryptic soy broth, Oxoid), pH = 4.0 and incubated in an aqueous stirring bath for an hour at 42 ° C; The activated spores were collected by centrifugation (3500 ipm, Sorvall centrifuge of SS-34 ° type for 15 minutes) and resuspended in sterile physiological saline (0.9% NaCl).
2. Cereal - Barley Clarine- French harvest 1995
3. Process
Procesamiarto The malts were obtained by two different malting procedures: A5. Traditional malting (no inoculum of any spore suspension) F5. Malting process according to the invention (inoculation of the soaked barley during the first period of humidification with a suspension of activated spores of
Apergülus oryzae ATCC 14156 and then of the empapamiaito with a suspension of activated spores of Rhizopus oryzae ATCC 9363)
Soaking - as described in example 1
Addition of the microbial cultures During the soaking, 1.10 activated spores of Apergillus oryzae ATCC 14156 were inoculated per gram of air-dried barley in the water of the first humidification period (F5, according to the invention); ± 460 g of soaked barley were immersed in 0.5 1 of tap water containing no spores (A5) or activated spores of Rhizopus oryzae ATCC 9363 (F5 according to the invention); for F5 the soaked barley was inoculated with 1.10 activated spores per gram of air-dried barley; The liquid was removed by drainage:
Germination - As described in example 4
Drying to the oven • As described in example 1
4. Methods of analysis and results. These were as those described in example 1 (4. methods of analysis and results).
The method for the deterniination of the length of the plumules of the seeds as i example 4.
EXAMPLE 6
1. Preparation of microbial cultures.
S46 strain: Rhizopus oryzae ATCC 9363 Preparation of spore losses. - as described in example 4
Activation of spore suspensions 5.10 spores were transferred to 20 ml of sterile acidified TSB (tryptic soybean broth, Oxoid), pH = 4.0 and incubated in an aqueous shaking bath for 4 hours at 42 ° C; The activated spores were collected by centrifugation (3500 rpm, Sorvall centrifuge of the SS-34 ° type for 15 minutes) and resuspended in sterile physiological saline (0.9% NaCl).
2. Wheat Cereal: Belgian Mobil-harvest 1996
3. Procedimiarto
Procesamiaito Malts were obtained by two different malting procedures: A6. Traditional matting (without inoculation of any spore suspension) D6. Malting process according to the invention (inoculation of the soaked wheat during the first period of humidification with a suspension of activated spores of Rhizopus oiyzae ATCC 9363)
Empapamiaito - The anpapamiaito was carried out on a 2 kg base with a ratio of total water (tap water) to air of 1.5: 1; Two fermenters were used for soaking (Bioflo m, New Brunswick
Scientific), in which a perforated plate was placed; The temperature was only controlled during the humidification phases; during the periods of rest in the air, the system was allowed to reach room temperature (±
° C); During the period of total soaking the wheat was aerated (4 liters of sterile air per minute); The empapamiaito was carried out by immersion using the following scheme:
Addition of microbial cultures ± during the steeping, 1.10 activated spores per gram of wheat dried in air were inoculated in the water of the first humidification (D6);
Germination as described in example 4 Drying to homo-as described in example 1
4. Methods of analysis and results These were as described in example 1 (4, Methods of analysis and results).
EXAMPLE 7
1. Preparation of microbial cultures
Strain • S46: Rhizopus oryzae ATCC 9363
Preparing the spore suspension - The strain was grown on PDA (Dextrose Agar potato, Oxoid) during
approximately 7 days at 28 ° C; The spores were collected by flooding the culture with sterile physiological saline (0.9% NaCl) and gently rubbing the foamed mycelium with a sterile spatula;
The spore suspension was washed once with sterile physiological saline (NaCl al
0.9%) by centrifugation (3500 rpm, centrifuge type Jouan C312, for 15 minutes) and resuspended in sterile physiological saline (NaCl 0.9%); The density of the spores was determined microscopically using a Thoma counting chamber.
Activation of the spore suspension. 5.10 spores were transferred to 20 ml of sterile acidified TSB (Tryptic soybean broth, Oxoid), pH = 4.0 and incubated in an aqueous shaking bath for 5 hours (1) at 42 ° C;
2. Cereal • Sorghum (S 14)
3. Process
Procesamiarto The malts were obtained through two different matting procedures: A7. Traditional malting (without inoculation of any spore suspension) D7. Procedure of malting according to the invasion (inoculation of sorghum during the first period of humidification with a suspension of activated spores of Rhizopus oryzae ATCC 9363) Cleaning The washing of the sorghum is carried out using 6 liters of tap water per kilogram of sorghum and eliminating the excess water
Empapamiarto The empapamiaito was carried out on a 2 kg base with a total water ratio
(tap water) to 1: 5: 1 air; Two fermadores (Bioflo III, New Brunswick
Scieptifíc), in which a perforated plate was placed; The temperature was only centered during the humidification phases; during the rest periods in the air the system was allowed to reach room temperature (±
° C); During the period of total soak, the barley was aerated (2 liters of sterile air per pill); The soaking was carried out by immersion using the following scheme:
Addition of microbial cultures ± During the eppapamietito, 1.10 activated spores (1) are inoced per gram of air-dried sorghum in the water of the first humidification (D7);
Germination The germination of ± 460 g of a soaked sorghum was carried out in cylindrical containers with perforated lids at a temperature of 28 ° C for 4 days; The air was supplied by natural diffusion; The containers are rotated slowly to a controlled electronic rotation system (Cellroll®, Tecnorama); that is, every two hours the containers were turned for 15 minutes at 1 rpm.
Homogen drying - as described in example 1
4. Methods of analysis and results. These were as those described in example 1 (4. methods of analysis and results).
EXAMPLE 8 Breadmaking
The execution of the wheat malts described in example 6 (A6: traditional malting method, D6: matting method according to the invention) was compared in a procedure of 100 g described by Finney, KF, An optimized straight-dought breadmaking method after 44 years, cereal Chemistry, 61, pp 20-27 (1984). The recipe used commercial wheat flour, 6.0% sugar, Crisco at 3.0% (Crisco, Procter and Gamble, Cincinnati, OH, USA), 1.5% salt and 2.5% yeast % (Bruggeman, Belgium). The malts were tested in a concentration range of 0 to 0.25% and replaced an equal weight of flour.
Method of analysis and results The specific volumes of the bread (ie the volume in ce by weight in g of bread) were determined using the substitution of rapeseed seeds, evaluating bread crumb. It was observed that the malt according to the invention was a much potate agent increasing the bread volume than the malt obtained by the traditional malting process. At the same time, no significant differences were found in the structure of the crumb of the breads prepared with the malt according to the invention and the malt of the convactional processes.
Therefore, the present invasion also includes the breadmaking procedure that demonstrates an increase in bread volume of 3% compared to bread made from known malt.
REFERENCES
Thom, C. and Church, M.B., 1926, The Aspergilli, Williams and W-lkins, Bahimore. Thom, C. and Raper, K.B., 1945, A Manual of the Aspergill, Williams and
Wilkins, Baltimore. Raper, K.B. and Fainel, D.I., 1965, The Genus Aspergillus, Williams and Wilkins, Bakimore. Haffinans B.V., Marinus Dammeweg 30, Postbus 3150 5902 RD Venlo Holland, The Netherlands.
Claims (9)
1. - Procedure for the preparation of matured cereals, comprising one or more phases of humidification at a temperature of between 5 and 30 ° C, until the material reaches an air content of between 20 and 60% by weight, in which After a period of germination between 2 and 7 days at a temperature between 10 and 30 ° C, the dampened and germinated cereals are preferably dried in the oven increasing the temperature to values between 40 and 150 ° C until the material has a moisture content of between 2 and 15% by weight, and in which one or more microbial cultures selected from the group consisting of one or more bacteria and / or one or more fungi is added once or several, characterized because at least one of said microbial cultures is inoculated by activated spores, whose size is increased by a fector preferably between 1.2 and 10 with respect to the inactive size and / or which tiaiai one or more germ tubes per spore.
2. Procedure according to claim 1, characterized in that the activation of the spores comprises at least one or a combination of the following tratamiartos: (a) cycles of humidification and / or drying; (b) addition of nutritional provisions or addition of spor-elements; (c) exposure to changes in temperature, preferably of the order of 0 to 80 ° C; (d) exposure to changes at pH, preferably of the order of 2.0 to 8.0, more preferable between 3.0 and 6.0.
3. Method according to claim 1 or 2, for the preparation of matured barley, characterized in that the bacteria are selected from the group formed by Micrococcus spp., Streptococcus spp., Leuconostoc spp., Pediococcus spp., Lactococcus spp., Lactobacillus spp. ., Corynebacterium spp., Propionibacterium spp., Bifidobacterium spp., Streptomyces spp., Bacillus spp., Sporolactobacillus spp., Acetobacter spp., Agrobacterium spp., Alcaligenes spp., Pseudomonas spp., Gluconobacter spp. Enterobacter spp., Erwinia spp., Klebsiella spp., Proteus spp.
4. Process according to claim 1 or 2 for the preparation of matured barley to which the fungi are selected from the group (genera described by the Ainsworth and Bisby dictionary of fungi, 8th edition, 1995, edited by DL Hawksworth, PM Kirk, BC Sutton, and DN Pegler (632 pp) Cab Intemational) comprising Ascomycota preferably Dothideales prefereptemarte Mycosphaerel? Ceas preferably Mycosphaerella spp., Venturiaceae prefereptemaite Venturia spp; Eurotiales prefereptemaite Monascaceae preferably Monascus spp., Trichocomaceae preferably Emericilla spp., Euroteum spp., Eupenicillium spp .; Neosartorya spp., Talaromyces spp., Hypocreales preferably Hypocreceae preferably Hypocrea spp.: Saccharomycetales prefereptemarte Dipodascaceae prefereptemarte Dipodascus spp., Galactomyces spp., E domycetaceae preferentemarte Endomyces spp., Metschnikowiaceae prefereptemarte Guilliermondella spp., Saccharomycetaceae preferably Debgryomyces spp., Dekkera spp., Pichia spp., Kluyveromyces spp., Saccharomyces spp., Torulaspora spp., Zygosaccharomyces spp., Saccharomycodaceae prefereptemarte Hanseniaspora spp. Schizosaccharomycetales preferably Schizosaccharomycetaceae preferentemaite Schizosaccharomyces spp., Sordariales preferentemarte Chaetomiaceae preferably Chaetomi? M spp., Sordariaceae preferably Neurospora spp., Zygomycota preferably Mucorales preferably Mucoraceae prefeptemarte Absidia spp., Amylomyces spp., Rhizomucor spp., Actino? Ucor spp., Thermomucor spp. ., Chlamydomucor spp., Mucor spp., Rhizopus spp., Mitosporic fungi preferably Aureobasidium spp., Acremonium spp., Cercospora spp., Epicoccum spp., Monilia spp., Mycoderma spp., Candida spp., Rhodotorula spp., Torulopsis. spp., Geotrichum spp., Cladosporium spp., Trichoderma spp., Oidium spp., Alternaria spp., Helminthosporium spp., Apergillus spp. as described by R.A: Samson [(1994) ai Biotechnology Handbook, volume 7: Aspergillus, edited by Smith, J.E. (273 pp), Plaium Press)], Penicillum spp. 5 - Process according to claim 1 or 2 for the preparation of malted cereals other than matured barley, to which the bacteria are selected from the group consisting of Micrococcus spp., Streptococcus spp., Leuconostoc spp., Pediococcus spp., Lactococcus spp., Lactobacillus spp., Corynebacterium spp., Propionibacterium spp., Bifidobacterium spp., Streptomyces spp., Bacillus spp., Sporolactobacillus spp., Acetobacter spp., Agrobacterium spp., Alcaligenes spp., Pseudomonas spp., Gluconobacter spp., Enterobacter spp., Erwinia spp., Klebsiella spp., Proteus spp. 6. Process according to claim 1 or 2 for the preparation of matured cereals separated from malted barley, in which the fungi are selected from the group consisting of: Ascomycota prefereptemarte Dothideales prefereptemarte Mycosphaerel? Ceas preferably Mycosphaerella spp., Venturiaceae preferentemarte Venturia spp; Eurotiales preferentemaite Monascaceae preferably Monascus spp., Trichocomaceae preferably Emericilla spp., Euroteum spp., Eupenicillium spp .; Neosartorya spp., Talaromyces spp., Hypocreales preferably Hypocreaceae preferably Hypocrea spp.: Saccharomycetales prefereptemarte Dipodascaceae preferably Dipodascus spp., Galactomyces spp., Endomycetaceae preferably Endomyces spp., Metschnikowiaceae preferably Guilliermondella spp., Saccharomycetaceae prefenrartemarte Debaryomyces spp., Dekkera spp., Pichia spp., Kluyveromyces spp., Sacharomyces spp., Torulaspora spp., Zygosaccharomyces spp., Saccharomycodaceae preferably Hanseniaspora spp. Schizosaccharomycetales preferentemaite Schizosaccharomycetaceae preferentially Schizosaccharomyces spp., Sordariales prefereptemaite Chaetomiaceae preferartemarte Chaetomium spp., Sordariaceae preferentially Neurospora spp., Zygomycota preferentially Mucorales preferentially Mucoraceae prefeptemepte Absidia spp., Amylomyces spp., Rhizomucor spp., Actinomucor spp., Thermomucor spp., Chlamydomucor spp ., Mucor spp., Rhizopus spp., Mitosporic fungi preferably Aureobasidium spp., Acremonium spp., Cercospora spp., Epicoccum spp., Monilia spp., Mycoderma spp., Candida spp., Rhodotorida spp., Torulopsis spp., Geotrichum spp., Cladosporium spp., Trichoderma spp., Oidium spp., Alternaria spp., Helminthosporium spp., Apergillus spp., Penicillium spp. 7 - Proceedings according to any of the preceding claims, in which the purpose of humidification is a cessation of soak and the total time of aqueous immersion during the same does not exceed 30 hours, preferably takes 10 to 25 hours, or that the drying to the homo includes more than two temperatures and in which the microbial culture comprises Rhizopus spp., Pseudomonas spp. and / or Aspergillus spp. 8. Process according to claim 7, wherein Rhizopus spp. Rhizopus oryzae is such an ATCC 9363 strain of Rhizopus oryzae. 9. Process according to claim 7, wherein Aspergillus spp. is an Aspergillus oryzae such as an ATCC strain 14156 of Aspergillus oryzae. 10. Process according to any of the preceding claims, wherein said cereals are disinfected. 11. Malted cereal characterized by a ß-glucanase activity enhanced by at least one fector 4 and / or a xylanase activity increased by at least a factor of 4, compared to the corresponding malted cereal obtained with the process of a civenical control without spores added. 12. Malted barley, in which the β-juccanase activity is higher than 700 U / kg, and / or the xylanase activity is greater than 250 U / kg. 13. Malted cereal according to claim 11 or 12 obtained by the method according to any of claims 1 to 10. 14. Malted cereal according to any of claims 11 to 13, characterized in that it has an improved modification or an enhanced aizimatic activity, for example, augmented hydrolytic aizimatic activity and / or a lower level of toxins and / or increased microbial safety and / or acceptability, compared to mat-corresponded ßtfe obtained by the conventional matting procedure without the addition of spores. 1
5. Malted cereal according to any of claims 11 to 14, which can show a significantly longer seed plumule length compared to the corresponding malted cereal obtained by the conventional maturing procedure without the addition of spores. 16.- Combination of cereals and at least one activated spore. 17. Use of malted cereals according to any of claims 11 to 14 that could be obtained by the proceeding according to any of claims 1 to 10, for the preparation of beverages. 18. Use of the malted cereals according to any of claims 11 to 14 which can be obtained from the process according to any of claims 1 to 10, in a detergent composition. 19. Use of the malted cereals according to any of claims 1 to 14, which can be obtained by the process according to any of claims 1 to 10, as an additive of bread. 20. Use of the malted cereals according to any of claims 11 to 14, which can be obtained by the procedure according to any of claims 1 to 10, in animal feed compositions. | 21. Use of malted cereals according to any of claims 1 to 14, which can be obtained by the procedure according to any of claims 1 to 10, in bleaching technology. 22. Use of the matured cereals according to any of claims 11 to 14, which can be obtained by the procedure according to any of claims 1 to 10, in the technology of pulp and paper.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCPCT/BE1996/000077 | 1996-07-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA99000825A true MXPA99000825A (en) | 2000-02-02 |
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