Journal of Microbial & Biochemical Technology

Pulsed light inactivation of wheat grain native microbiota and effect on germination capacity

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Maria Turtoi

Dunarea de Jos University of Galati, Romania

Scientific Tracks Abstracts: J Microb Biochem Technol

Abstract:

Statement of the Problem: Wheat grains are naturally contaminated with bacteria, yeasts and moulds while in the field and during storage, which represent the major cause of grain spoilage. In particular, fungi produce losses related to heating, biochemical changes, production of mycotoxins, decrease of germination capacity, and loss of dry matter. Growth of microorganisms can be prevented by drying of grains to reduce the moisture content and using of chemical preservatives. However, drying methods are expensive and chemical preservatives affect the germination capacity of wheat grains. Pulsed light (PL) is an emerging non-thermal technology able to reduce the microbial population on the surface of food and food contact materials. Methodology: Wheat grains have been exposed to PL at different fluencies (2.23�??30.05 J/cm2) and different number of pulses (10�??60) in an experimental set-up able to rotate the wheat grains and expose the entire surface to PL. Survival populations of fungi and bacteria have been counted after each PL treatment and compared with fungi and bacteria load of control sample. Germination tests have been performed for PL treated samples and control. Subsequently, wheat grains used to determine the germination capacity have been dried, ground and subjected to analyse antioxidant capacity and enzymatic activity. Findings: PL exposure of wheat grains resulted in reductions of up to 2.3 log CFU/g and 1.2 log CFU/g for fungi and bacteria respectively. Germination capacity of wheat grains has not been affected by PL treatment, but germination rate has been improved due to reduction of microbial load and enhanced of enzymatic activity. Conclusion & Significance: Results confirm the positive effect of PL treatment on wheat grain decontamination and enhancement of germination rate which extend the shelf life of grains and use in food industry. Recent Publications 1. Aron Maftei N, Ramos Villarroel A Y, Nicolau A I, Martín Belloso O, Soliva Fortuny R (2014) Pulsed light inactivation on naturally occurring moulds on wheat grain. Journal of the Science of Food and Agriculture. 94(4):721-726. 2. Charles F, Vidal V, Olive F, Filgueiras H, Sallanon H (2013) Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes. Innovative Food Science and Emerging Technologies. 18:190195. 3. Chen B Y, Lung H M, Yang B B, Wang C Y (2015) Pulsed light sterilization of packaging materials. Food Packaging and Shelf Life. 5:1-9. 4. Ignat A, Manzocco L, Maifreni M, Bartolomeoli I, Nicoli MC (2014) Surface decontamination of fresh-cut apple by pulsed light: effects on structure, colour and sensory properties. Postharvest Biology and Technology. 91:122-127. 5. Zenklusen M H, Coronel M B, Castro M A, Alzamora SM, González H H L (2017) Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. Innovative Food Science and Emerging Technologies. Doi: 10.1016/j.ifset.2017.09.003.

Biography :

Maria Turtoi is a staff member of Dunarea de Jos University of Galati, Romania. With a solid background training in food science and engineering, she teaches courses such as food unit operations, food packaging, nonconventional technologies and food safety in minimal processing. Her research activity closely follows the teaching activity. However, she has expertise in emerging technologies such as pulsed light and ultraviolet light treatments used to decontaminate the surface of food and food contact materials with the purpose of extending the shelf life of treated food, and enhancing the safety of minimally processed food.