105
Views
13
CrossRef citations to date
0
Altmetric
Original Articles

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

, , &
Pages 186-194 | Published online: 05 Feb 2018

Literature Cited

  • Axcell, B., Van Nierop, S., and Vundla, W. Malt induced premature yeast flocculation. Tech. Q. Master Brew. Assoc. Am. 37:501–504, 2000.
  • Bamforth, C. W. Scientific principles of malting and brewing. American Society of Brewing Chemists, St. Paul, Minnesota, 2006.
  • Barth-Haas Group. Beer production, market leaders and their challengers in the top 40 countries in 2010. Stephan Barth, ed. Joh. Barth, Sohn GmbH and Co KG, Nuremberg, 2010.
  • Blechova, P., Havlova, P., Havel J. The study of premature yeast flocculation and its relationship with gushing of beer. Monatsschr. Brauwiss. 58:64–78, 2005.
  • Boeira, L., Bryce, J., Stewart, G., and Flannigan, B. Influence of cultural conditions on sensitivity of brewing yeasts growth to Fusarium mycotoxins zearalenone, deoxynivalenol and fumonisin B1. Int. Biodeterior. Biodegrad. 50:69–81, 2002.
  • Boeira, L., Bryce, J., Stewart, G., and Flannigan, B. Inhibitory effect of Fusarium mycotoxins on growth of brewing yeasts. 1. Zearalenone and fumonisin B1. J. Inst. Brew. 105:366–374, 1999.
  • Boeira, L., Bryce, J., Stewart, G., and Flannigan, B. Inhibitory effect of Fusarium mycotoxins on growth of brewing yeasts. 2. Deoxynivalenol and nivalenol. J. Inst. Brew. 105:376–381, 1999.
  • Bühler, T., McKechnie, M., and Wakeman, R. A model describing the lautering process. Monatsschr. Brauwiss. 49:226–233, 1996.
  • Bullerman L. B. and Bianchini, A. Stability of mycotoxins during food processing. Int. J. Food Microbiol. 119:140–146, 2007.
  • EBC. European Brewery Convention. E. Verlag Hans Carl Getränke-Fachverlag, Nürnberg, 2005.
  • Edney, M. J., Eglinton, J. K., Collins, H. M., Barr, A. R., Legge, W. G., and Rossnagel, B. G. Importance of endosperm modification for malt wort fermentability. J. Inst. Brew. 113:228–238, 2007.
  • Esslinger, H. M., Handbook of brewing: processes, technology, markets. Esslinger, H. M., ed. Wiley-VCH Verlag GmbH nd Co. KGaA., Weinheim, 2009.
  • FAO. Agribusiness handbook: barley, malt, beer. Food and Agriculture Organization of the United Nations. Viale delle Terme di Caracalla, Rome, 2009.
  • Haikara, A. Malt and beer from barley artificially contaminated with Fusarium in the field. In: Proc. 19th European Brewery Convention, London. IRL Press, Oxford, pp. 401–408, 1983.
  • Hammond, J. R. M. Brewer's yeast. In: The yeasts. Rose, A. H. and Harrison, J. S., eds. Academic Press, San Diego, 5:7–67, 1993.
  • Hardwick, W. A. The Properties of Beer. In: Handbook of Brewing. Hardwick, W. A., ed. Marcel Dekker, Inc., New York. 64:551–586, 1995.
  • Hazel, C. M. and Patel, S. Influence of processing on trichothecene levels. Toxicol. Lett. 153:51–59, 2004.
  • IOB. Institute of Brewing Methods of Analysis. The Institute of Brewing, London, 1997.
  • Kostelanska, M., Hajslova, J., Zachariasova, M., Malachova, A., Kalachova, K., Poustka, J., Fiala, J., Scott, P. M., Berthiller, F., and Krska, R. Occurrence of deoxynivalenol and its major conjugate, deoxynivalenol-3-glucoside, in beer and some brewing intermediates. J. Agric. Food Chem. 57:3187–3194, 2009.
  • Kostelanska, M., Zachariasova, M., Lacina, O., Fenclova, M., Kollos, A.-L., and Hajslova, J. The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method. Food Chem. 126:1870–1876, 2011.
  • Kuhbeck, F., Dickel, T., Krottenthaler, M., Back, W., Mitzscherling, M., Delgado, A., and Becker, T. Effects of mashing parameters on mash beta-glucan, FAN and soluble extract levels. J. Inst. Brew. 111:316–327, 2005.
  • Lancova, K., Hajslova, J., Poustka, J., Krplova, A., Zachariasova, M., Dostálek, P., and Sachambula, L. Transfer of Fusarium mycotoxins and “masked” deoxynivalenol (deoxynivalenol-3-glucoside) from filed barley through malt to beer. Food Addit. Contam. 25:732–744, 2008.
  • Linko, M., Haikara, A., Ritala, A., and Penttila, M. Recent advances in the malting and brewing industry. J. Biotechnol. 65:85–98, 1998.
  • Mauch, A., Dal Bello, F., Coffey, A., and Arendt, E. The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. Int. J. Food Microbiol. 141:116–121, 2010.
  • MEBAK. Methodensammlung der Mitteleuropäischen Analysenkommission. Band I, 3. Auflage: Rohstoffe–Wasser, Gerste, Rohfrucht, Malz, Hopfen und Hopfenprodukte. Publ. von Dr. Fritz Jacob, Selbstverlag der MEBAK, Freising, 1997.
  • MEBAK. Methodensammlung der Mitteleuropäischen Analysenkommission. Raw Materials: barley, adjuncts, malt, hops and hop products. Publ. von Dr. Fritz Jacob, Selbstverlag der MEBAK, Freising, 2011.
  • Meilgaard, M. Flavor chemistry of beer. I. Flavor interaction between principal volatiles. Tech. Q. Master Brew. Assoc. Am. 12:107–117, 1975.
  • Munar, M. J. and Sebree, B. Gushing: A maltster's view. J. Am. Soc. Brew. Chem. 55:119–122, 1997.
  • Munroe, J. H. and Hardwick, W. Aging and finishing. In: Handbook of Brewing. Hardwick, W. A., ed. Marcel Dekker, Inc., New York. 64:355–380, 1995.
  • Narziss, L. Beta-glucan and filterability. Brauwelt. 132:1696–1698, 1992.
  • O'Connor-Cox, E. S. C. and Ingledew, W. M. Wort nitrogenous sources – their use by brewing yeasts: A review. J. Am. Soc. Brew. Chem. 47:102–108, 1989.
  • Oliveira, P. M., Mauch, A., Fritz, J. and Arendt, E. K. Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt. Int. J. Food Microbiol. 156:32–43, 2012.
  • Pollock, R. Pathways of formation of volatile aldehydes responsible for the stale flavour of beer. Brewing Sci. 2:371–392, 1981.
  • Pfenninger, H. Brautechnische Analysenmethoden der Mitteleuropäischen Brautechnischen Analysenkommission Band III. Selbstverlag: Freising, 1996.
  • Pierce, J. The role of nitrogen in brewing. J. Inst. Brew. 93:378–381, 1987.
  • Russell, I. Yeast. In: Handbook of Brewing. Hardwick, W. A., ed. Marcel Dekker, Inc., New York. 64:169–202, 1995.
  • SABMiller. Global beer market trends. [Online]; Available from: http://www.sabmiller.com, 2011. [Accessed 08.12.2011].
  • Saison, D., De Schutter, D. P., Uyttenhove, B., Delvaux, F., and Delvaux, F. R. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds. Food Chem. 114:1206–1215, 2009.
  • Sarlin, T., Laitila, A., Pekkarinen, A., and Haikara, A. Effects of three Fusarium species on the quality of barley and malt. J. Am. Soc. Brew. Chem. 63:43–49, 2005.
  • Sarlin, T., Vilpola, A., Kotaviita, E., Olkku, J., and Haikara, A. Fungal hydrophobins in the barley-to-beer chain. J. Inst. Brew. 113:147–153, 2007.
  • Schwarz, P., Casper, H. H., and Beattie, S. Fate and development of naturally occurring Fusarium mycotoxins during malting and brewing. J. Am. Soc. Brew. Chem. 53:121–127, 1995.
  • Schwarz, P. Impact of Fusarium head blight on the malting and brewing quality of barley. In: Fusarium Head Blight of Wheat and Barley. Leonard, K. J. and Bushnell, W. R., eds. American Phytopathological Society Press, St. Paul, Minnesota, pp. 395–419, 2003.
  • Shokribousjein, Z., Deckers, S. M., Gebruers, K., Lorgouilloux, Y., Baggerman, G., Verachtert, H., Delcour, J. A., Etienne, P., Rock, J. M., Michiels, C. and Derdelinckx, G. Hydrophobins, beer foaming and gushing. Cerevisia 35:85–101, 2011.
  • Smart, K. A., Chambers, K. M., Lambert, I., Jenkins, C., and Smart, C. Use of methylene violet staining procedures to determine yeast viability and vitality. J. Am. Soc. Brew. Chem. 57:18–23, 1999.
  • Stephenson, W. and Bamforth, C. The impact of lightstruck and stale character in beers on their perceived quality: A consumer study. J. Inst. Brew. 108:406–409, 2002.
  • Stübner, M., Lutterschmid, G., Vogel, R. F., and Niessen, L. Heterologous expression of the hydrophobin FcHyd5p from Fusarium culmorum in Pichia pastoris and evaluation of its surface activity and contribution to gushing of carbonated beverages. Int. J. Food Microbiol. 141:110–115, 2010.
  • van Nierop, S. N. E., Cameron-Clarke, A., and Axcell, B. C. Enzymatic generation of factors from malt responsible for premature yeast flocculation. J. Am. Soc. Brew. Chem. 62:108–116, 2004.
  • Vanderhaegen, B., Delvaux, F., Daenen, L., Verachtert, H., and Delvaux, F. R. Aging characteristics of different beer types. Food Chem. 103:404–412, 2007.
  • Vanderhaegen, B., Neven, H., Verachtert, H., and Derdelinckx, G. The chemistry of beer aging - a critical review. Food Chem. 95:357–381, 2006.
  • Verstrepen, K., Derdelinckx, G., Verachtert, H., and Delvaux, F. Yeast flocculation: What brewers should know. Appl. Microbiol. Biotechnol. 61:197–205, 2003.
  • Wagner, N., He, G., and Krueger, E. Importance of beta-glucan-gel for the filterability of beer. Brauwelt. 131:428–434, 1991.
  • Wang, J. and Zhang, G. β-glucans and arabinoxylans. In: Genetics and Improvement of Barley Malt Quality. Zhang, G., and Li, C., eds. Springer, New York, pp. 113–142, 2010.
  • Wang, J., Zhao, S., Jiang, X., Shi, D., Shi, W., and Zhao, C. Identification of beer gushing caused by microbial infection of schooner barley. J. Am. Soc. Brew. Chem. 68:96–100, 2010.
  • Wolf-Hall, C. E. and Schwarz, P. B. Mycotoxins and fermentation -beer production. Mycotoxins Food Saf. 504:217–226, 2002.
  • Wolf-Hall, C. Mold and mycotoxin problems encountered during malting and brewing. Int. J. Food Microbiol. 119:89–94, 2007.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.