The isolation of crystalline ar-amylase has been reported in a preliminary communication (1). Details of the method of isolation, behavior of the fractions leading to crystallization, and some properties of the crystalline material are reported here. This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystall...

Among 500 barley kernels, tested singly, 1.8% (9 kernels) were positive for fecal streptococci. Among 800 malt kernels, tested singly by the same procedure, 68% (540 kernels) were positive for fecal streptococci. In unsulfured and sulfured malts, 67 and 68% of the kernels, respectively, were positive for these bacteria. Fecal streptococci were also isolated by an enrichment procedure from two b...

Barley (Hordeum vulgare L.) is one of the most important cereal crops that their grains are used in malt and forage industry. Yield quality losses occur barley due to abiotic biotic stress factors. leaf diseases caused by fungal pathogens common leading significant yield losses. Within framework environmentally-friendly integrated crop management, disease-resistant varieties should be developed...

The mashing step underpins the brewing process, during which endogenous amylolytic enzymes in malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch fermentable sugars. With barley malts, is relatively straightforward, due part malted barley’s high enzyme activity, thermostabilities, gelatinization properties. However, beers also contain glut...

The routine and prophylactic use of fungicides in cereals leads to increased aggressiveness Fusarium infections. Cross-resistance triazole compounds represents a significant health risk both plants humans. application some widely used causes production DON. Residual concentrations hydrophobic triazoles change chemical profile malt cause delayed fermentation with an impact on alcohol content. In...

Barley is an important crop for the production of malt and beer. However, crops such as rice and wheat are rarely used for malting. α-amylase is the key enzyme that degrades starch during malting. In this study, we compared the genomic properties, gene copies, and conserved promoter motifs of α-amylase genes in barley, rice, and wheat. In all three crops, α-amylase consists of four subfamilies ...

The ciliary rootlet is a large striated fibrous network originating from basal bodies in ciliated cells. To explore its postulated role in intracellular transport, we investigated the interaction between kinesin light chains (KLCs) and rootletin, the structural component of ciliary rootlets. We show here that KLCs directly interact with rootletin and are located along ciliary rootlets. Their in...