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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 64, 2006 - Issue 3
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Original Articles

The Influence of Starter Cultures on Barley Contaminated with Fusarium Culmorum TMW 4.0754

La Influencia de Culturas de Arranque en Cebada Contaminada con Fusarium culmorum TMW 4.0754

Deirdre P. LoweDepartment of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland;National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland
,
Helge M. UlmerDepartment of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland;National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland
,
Konstanze GraserTechnische UniversitätMünchen, Germany
&
Elke K. ArendtDepartment of Food and Nutritional Sciences, National University of Ireland, University College Cork, IrelandCorrespondence[email protected]
Pages 158-165 | Received 09 Nov 2004, Accepted 15 Nov 2005, Published online: 01 Feb 2018

Citations (4)

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Read on this site (1)

Slim Smaoui, Sofia Agriopoulou, Teresa D’Amore, Loleny Tavares & Amin Mousavi Khaneghah. (2023) The control of Fusarium growth and decontamination of produced mycotoxins by lactic acid bacteria. Critical Reviews in Food Science and Nutrition 63:32, pages 11125-11152.
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Articles from other publishers (3)

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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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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Pedro M. Oliveira, Alexander Mauch, Fritz Jacob, Deborah M. Waters & Elke K. Arendt. (2012) Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt. International Journal of Food Microbiology 156:1, pages 32-43.
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