This study identifies the lactic acid bacteria present in sourdoughs made with different cereal flours in North-Western Spain, including wheat, rye, spelt and Tritordeum. Using MALDI-TOF MS and pheS gene sequencing, the authors found that Tritordeum sourdoughs support typical sourdough-associated bacteria, especially Lactiplantibacillus plantarum and Levilactobacillus brevis, with a smaller presence of Lactiplantibacillus paraplantarum. For Tritordeum, this paper is important because it is presented by the authors as the first report on the identity of lactic acid bacteria in Tritordeum sourdoughs in Spain. The work supports the use of Tritordeum as a suitable cereal matrix for sourdough fermentation and opens opportunities for future development of Tritordeum-adapted starter cultures. The article is currently a preprint and not yet peer-reviewed, so it should be cited with this status clearly indicated.

MSc research project studying how germination time and curing temperature affect Tritordeum malt quality and the aroma profile of low wine for distilling applications. The work tested germination times from 96 to 144 hours and curing temperatures from 60 to 100°C, using response surface modelling to evaluate malt quality, fermentation performance and volatile compounds.

Doctoral thesis studying the effect of feeding sheep with new cereal-based forages — Tritordeum and DDRR — compared with traditional cereals. The work evaluates animal welfare, physiology, metabolic status, immunity and productive performance in Merino sheep.

This study evaluated how sowing density and nitrogen fertilisation affect agronomic performance and grain-quality traits in advanced Tritordeum lines, compared with durum and bread wheat.