Changes

Another study by [http://agris.fao.org/agris-search/search.do?recordID=LV2019000334 Bradauskiene et al. (2019)] looked at the reduction of gluten by four different probiotic ''Lactobacillus'' strains. They first performed a "wet fractionation" which is a method of separating solids from the liquid wort. This is a method that has been shown to physically remove a portion of gluten from the liquid and is done by centrifuging the wheat/water mixture. Separate fractions of starch, fiber, and bran were obtained and then each separately centrifuged. The centrifuged liquid of each fraction (starch, fiber, and bran) was split into 4 different fermenters and each fermented with a different ''Lactobacillus'' strain (two strains of ''L acidophilus'', one strain of ''L. plantarum'', and one strain of ''L. brevis''). The results of the study showed that different strains reduce gluten by different amounts after 24 hours of fermentation, but overall the amount of gluten reduction was too small to achieve the 20 mg/kg of gluten that is required to label something as "gluten free". The gluten content was reduced by a significant amount in the fiber portion which was initially 7800 mg/kg and went down to 2200-2800 mg/kg depending on the strain used with the greatest reduction by one of the ''L. acidophilus'' strains. The starch portion had low gluten to begin with at 80 mg/kg and was reduced to 12-30 mg/kg. The bran fraction had around 33750 mg/kg, but the gluten reduction was not reported for it. While some strains of ''Lactobacillus'' could be used to make a starch-only containing liquid gluten-free, they were unable to achieve enough gluten reduction with the fiber and bran fractions of wheat <ref name="Bradauskiene_2019" />.

==See Also==