Browsing by Subject "Buckwheat"

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Buckwheat in Germany: The effect of variety and sowing date on agronomic traits
(2025) Grimes, Samantha J.; Afzal, Muhammad; Tako, Rea; Hahn, Volker; Graeff‐Hönninger, Simone; Longin, C. Friedrich H.; Grimes, Samantha J.; Department of Agronomy, Institute of Crop Science, University of Hohenheim, Stuttgart, Germany; Afzal, Muhammad; State Plant Breeding Institute, University of Hohenheim, Stuttgart, Germany; Tako, Rea; State Plant Breeding Institute, University of Hohenheim, Stuttgart, Germany; Hahn, Volker; State Plant Breeding Institute, University of Hohenheim, Stuttgart, Germany; Graeff‐Hönninger, Simone; Department of Agronomy, Institute of Crop Science, University of Hohenheim, Stuttgart, Germany; Longin, C. Friedrich H.; State Plant Breeding Institute, University of Hohenheim, Stuttgart, Germany
Buckwheat (Fagopyrum esculentum Moench) requires minimal agrochemical inputs and delivers grains with a high nutritional profile—the perfect prerequisites for future sustainable farming. However, it is currently consumed and produced in only a few countries. The aim of this study was to investigate the potential to successfully grow buckwheat in Germany and to elaborate first insights for local breeding. Therefore, a total of 33 buckwheat varieties were tested across three locations, 3 years, and two different sowing dates. The average yield was 2.3 t ha −1 , ranging from 1.4 to 3.1 t ha −1 across varieties. Similar yields were observed for both early and late sowing dates, and across all tested varieties. All but two of the very late‐maturing common buckwheat varieties could be safely harvested in all locations also on the late sowing date. Key prerequisites to establish local breeding were met, including large genetic variation and high heritability for important agronomic traits. In summary, this study highlights the importance of variety selection and targeted breeding focusing on early‐maturing buckwheat varieties, paving the way for potential double‐cropping systems in Germany that use buckwheat as a second crop and significantly enhance its profitability for farmers.
Mikrobiologische und biochemische Analyse der Fermentationseigenschaften von Lactobacillus paralimentarius AL28 und Lactobacillus plantarum AL30 in Sauerteigen aus Pseudozerealien
(2011) Vogel, Antje; Schmidt, Herbert
Pseudocereals are absent of gluten and therefore are important for people having a gluten-intolerance. Today no commercial starter cultures are available for sourdough fermentations with pseudocereals. This PHD-Thesis shows results of the characterisation of L. paralimentarius AL28 and L. plantarum AL30 concerning an application in pseudocereal sourdoughs. The fermentation properties of the strains, applied as single strains and in combination, were assessed in laboratory scale fermentations with amaranth and buckwheat. The fermentation studies were performed with a dough yield of 200 and over a period of two to ten days at 30°C with daily refreshment step. The investigated strains acidified the sourdoughs fast within the first two propagation steps as single strains as well as in combination (approximately pH 4). In amaranth higher total titratable acidity (TTA) -values (TTA between 25 and 30) were measured than in buckwheat (TTA of 20). 16S rDNA / 28S rDNA-PCR sequencing and RAPD-PCR were applied to determine the bacterial and eucaryotic species affiliation, respectively, and to trace specific strains during the fermentation process. The analysed strains competed against the autochthonous microbiota with the result of suppression the majority of yeasts and moulds as well as strains of their own species within the first 12 h of sourdough fermentation. They also suppressed an autochthonous microbiota grown up to 10^8 cfu/g sourdough. Single strains as well as the combination of both strains dominated the microflora in all tested flours / fermentation batches. Both strains displayed reproducible results concerning their over-all fermentation characteristics. L. paralimentarius AL28 and L. plantarum AL30, respectively, dominated the LAB viable counts in all flours after 10 days of fermentation as single strains (>/= 68 % and >/= 98 % of LAB, respectively) as well as in combination. In the latter case strain L. plantarum AL30 was especially competitive in buckwheat (AL28:AL30 = 1:1), more than in amaranth (AL28:AL30 = 4:1). The strains were characterised by their short lag-phase of