Fungal endophytes have great potential as biocontrol and biofertilisation agents for food crops, and it is important to understand and optimise the cultural conditions for endophyte emergence and growth. A range of commercial culture media were tested for their effect on endophyte recovery from the roots of their host (Hordeum murinum), and for their subsequent growth and sporulation. Furthermo...

Background and Objectives: Nowadays corn flakes are the most common form of breakfast cereals however, their vitamins are declined during the baking process. In this research, production of fortified corn flakes by Lactobacillus plantarum and L. reuteri, as well as incorporation of oat and malt fiber as prebiotics have been studied. Materials and Methods: Plackett-Burman statistical design was...

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 polyacry...

Malt extract is a highly viscous, rich in sugars, water-based solution. It is produced by means of vacuum evaporation of a sugar solution (mash) in the brewing industry. It is a natural flavour and colorant and is widely used in baking, confectionery, breakfast cereals, malt beverages, dairy products, sauces and as a caramel substitute. The difficult handling and dosing of that viscous liquid p...

The University of Idaho provides equal opportunity in education and employment on the basis of race, color, religion, national origin, age, disability, or status as a Vietnam-era veteran, as required by state and federal laws. 1 Malting barley is the most valued variety of barley. However, growing conditions for malt-ing barley may result in a substandard quality that is unsuitable for use by t...