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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 3
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Original Articles

Impact of Fusarium Culmorum-Infected Barley Malt Grains on Brewing and Beer Quality

Pedro OliveiraSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
,
Alexander MauchSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
,
Fritz JacobForschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354Freising-Weihenstephan, Germany
&
Elke K. ArendtSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, IrelandCorrespondence[email protected]
Pages 186-194 | Published online: 05 Feb 2018

Citations (13)

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Read on this site (3)

Marina Bretträger, Bertram Sacher, Martina Gastl & Thomas Becker. (2023) The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review. Journal of the American Society of Brewing Chemists 0:0, pages 1-16.
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Joshua P. Taylor, Fritz Jacob & Elke K. Arendt. (2015) Fundamental Study on the Impact of Transglutaminase on Hordein Levels in Beer. Journal of the American Society of Brewing Chemists 73:3, pages 253-260.
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g Li & Fang Liu. (2015) Changes in Organic Acids during Beer Fermentation. Journal of the American Society of Brewing Chemists 73:3, pages 275-279.
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Articles from other publishers (10)

Anna Kaja Høyer, Hans Jørgen Lyngs Jørgensen, Trevor Roland Hodkinson & Birgit Jensen. (2022) Fungal Endophytes Isolated from Elymus repens, a Wild Relative of Barley, Have Potential for Biological Control of Fusarium culmorum and Pyrenophora teres in Barley. Pathogens 11:10, pages 1097.
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Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman & Tomas Branyik. (2021) Methods for suppressing Fusarium infection during malting and their effect on malt quality. Czech Journal of Food Sciences 39:5, pages 340-359.
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Michaela Havrlentová, Veronika Gregusová, Svetlana Šliková, Peter Nemeček, Martina Hudcovicová & Dominika Kuzmová. (2020) Relationship between the Content of β-D-Glucans and Infection with Fusarium Pathogens in Oat (Avena sativa L.) Plants. Plants 9:12, pages 1776.
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Anna K. Høyer, Hans J. L. Jørgensen, Birgit Jensen, Brian R. Murphy & Trevor R. Hodkinson. 2019. Endophytes for a Growing World. Endophytes for a Growing World 93 119 .
Charlotte Martin, Torsten Schöneberg, Susanne Vogelgsang, Romina Morisoli, Mario Bertossa, Brigitte Mauch-Mani & Fabio Mascher. (2018) Resistance against Fusarium graminearum and the relationship to β-glucan content in barley grains. European Journal of Plant Pathology 152:3, pages 621-634.
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Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac & Krešimir Mastanjević. (2018) Impact of Fusarium infection and fungicide treatment on wheat malt wort quality . Journal of the Institute of Brewing 124:3, pages 204-208.
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L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .
Pedro Oliveira, Brid Brosnan, Fritz Jacob, Ambrose Furey, Aidan Coffey, Emanuele Zannini & Elke K. Arendt. (2015) Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction. Food Control 51, pages 444-452.
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Pedro M. Oliveira, Brid Brosnan, Ambrose Furey, Aidan Coffey, Emanuele Zannini & Elke K. Arendt. (2015) Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds. Food Control 51, pages 433-443.
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Pedro M. Oliveira, Emanuele Zannini & Elke K. Arendt. (2014) Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiology 37, pages 78-95.
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