Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process

Geißinger, Cajetan; Whitehead, Iain; Höfer, Katharina; Heß, Michael; Habler, Katharina; Becker, Thomas; Gastl, Martina

doi:10.1016/j.ijfoodmicro.2018.12.026

Cited by 7 publications

(5 citation statements)

References 65 publications

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“…[51] Fusarium and the malting process During malting, microbes, such as Fusarium spp., can act as the biological part and attack the grains entailing host-pathogen interactions [51] since the growth conditions for fungal growth are favorable during steeping, germination, and the early-mid stages of kilning. [53][54][55] The result should -given healthy grains -be a homogeneous, friable malt with well-balanced enzyme activity. As a final control, the enzyme activity of the malt is usually measured in order to determine the product quality for downstream processing.…”

Section: Enzymology and The Malting Processmentioning

confidence: 99%

“…isolated from cereals, mostly from wheat or barley for in vivo or in vitro studies. [10,54,[68][69][70][71][72][73][74][75][76][77][78][79][80][81][82][83][84][85][86] In practice, the enzyme activity was mostly higher when malt was infected with Fusarium. Nevertheless, it is still not useful in practice to differentiate between enzyme potential that is cereal borne and enzyme potential that is of microbiological origin.…”

Section: Enzymology and The Malting Processmentioning

confidence: 99%

“…[88] This additional enzyme potential can significantly influence the processing quality of the malt. [54,74] Enzymes that may be technologically relevant to maltsters and brewers and that may be associated with fungal infestations include, among others: α-amylase, β-amylase, β-1,3-glucanase, xylanases, as well as endo-and exo-proteases.…”

Section: Enzymes In Malting Proceduresmentioning

confidence: 99%

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Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

Geißinger

Gastl

Becker

2021

Journal of the American Society of Brewing Chemists

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the enzymatic properties of brewing malts are an important and sometimes limiting factor in malt and beer production. in order to observe malt quality, multiple analytical tests were developed for determining the various enzymatic activities of brewing-related enzymes in brewing cereals and their corresponding malts. when using the prevailing detection methods, little or no attention has been paid to the microbiological status of the processed cereals. infection of cereals with Fusarium spp. can lead to a deterioration in cereal and malt quality. this weakening in quality during cereal processing is mostly attributed to enzymatic degradations. the enzymes involved can be cereal-borne as well as fungal, in which case enzymes up-or down-regulation can be often ascribed to pathogenesis-related protein secretion or can be a result of host-pathogen interactions. Accordingly, when determining the enzyme activity of infested grain, an increase in enzyme activity is usually detected. Agricultural effects and economic losses due to FHBGiven an increased incidence of FHB, the yield losses caused by FHB has in extreme cases reached as high as 70% in various regions worldwide. [17][18][19][20][21][22] However, the main damage is caused by the mycotoxins produced by Fusarium and food safety is no longer assured in such cases. These mycotoxins lead to symptoms of disease in animal feed and deteriorate the brewing quality of the grain. [23] In addition, there is also a reduction in the germination capacity of the seed. [24] The Fusarium community causes damage to small grain cereals all over the world, including Northern

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Section: Enzymology and The Malting Processmentioning

confidence: 99%

Section: Enzymology and The Malting Processmentioning

confidence: 99%

Section: Enzymes In Malting Proceduresmentioning

confidence: 99%

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Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

Geißinger

Gastl

Becker

2021

Journal of the American Society of Brewing Chemists

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“…( Rodríguez-Carrasco et al, 2015 ). Certain species of Fusarium are also associated with hydrophobin production and proteolytic activity; the latter can increase free amino acids, reduce solubility, and lengthen the beer-making process ( Geiβinger et al, 2019 ). An additional problem encountered is premature yeast flocculation (PYF), which occurs when cells of the brewer's yeast prematurely agglutinate and settle, resulting in incomplete fermentation and off-flavors in beer ( Justé et al, 2011 ; Lake and Speers, 2008 ; van Nierop et al, 2006 ).…”

Section: Introductionmentioning

confidence: 99%

The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada

Chen

Cheung²,

McMillan³

et al. 2022

Current Research in Food Science

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“…As stated in Salgad et al [8], estimating such a relationship requires observations of FHB, DON, yield, test weight, and a proposed model of their relationship. Relationships between grain quality and FHB have been observed [9][10][11]. These relationships suggest the dollar returns from FHB management practices depend on the interaction among biological and economic factors.…”

mentioning

confidence: 99%

Disease Management and Estimated Effects on DON (Deoxynivalenol) Contamination in Fusarium Infested Barley

et al. 2019

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Fusarium head blight (FHB or scab) economically devastates barley production. FHB is predominantly caused by Fusarium graminearum and has resulted in major reductions in the quality of barley in the United States. The most common source of economic loss is through development of potent mycotoxins in the grain, the most prominent of which, in the United States, is deoxynivalenol (DON). DON levels can be managed through a variety of techniques. This study presents the estimate of the statistical relationship among DON contamination in barley, FHB incidence and severity, and a variety of disease management techniques. Data from 22 field studies and a survey of barley producers are used to estimate the relationship. Fungicide applications reduce DON in barley in general and via complementary interactions with the barley cultivar. Genetic FHB resistance in barley varieties is an important determinant of DON levels, as well as previous crop and factors related to time and location. Taking care to avoid rotations with FHB host crops immediately prior to barley is also important to reduce DON levels in barley. These become key inputs into barley producer decisions for evaluating the economic value of adopting FHB management techniques. DON in barley results in substantial price reductions, downgrading to feed barley, or even rejection for barley producers in the Northern Great Plains. Another consequence occurs when barley producers modify production choices, such as including crops less vulnerable to FHB [4].Management of FHB caused by F. graminearum relies on an integrated program using genetic resistance, fungicides, and cultural practices such as tillage, adjusting planting dates, and crop rotation. Employment of several management tools together has the greatest effect on decreasing losses due to FHB and DON in wheat [5,6]. Breeding resistance towards FHB remains a top priority to prevent economic losses as it holds potential for economical FHB control in barley. Limited host resistance has been an objective of wheat and barley cultivar breeding programs [1]. In wheat, the use of a moderately resistant (low DON accumulating) cultivar with a prothioconazole plus tebuconazole fungicide application when 50% of the main stems are at full head, currently provides the greatest amount of FHB and DON reduction in the Northern Great Plains [7].Observations of wheat yield loss from FHB are often reported anecdotally, and generally a statistical relationship between FHB and yield is not contemplated. As stated in Salgad et al. [8], estimating such a relationship requires observations of FHB, DON, yield, test weight, and a proposed model of their relationship. Relationships between grain quality and FHB have been observed [9][10][11]. These relationships suggest the dollar returns from FHB management practices depend on the interaction among biological and economic factors. Prior research has shown negative statistical relationships between FHB and wheat yield [8,12,13], however, damage from FHB is not always readily apparent i...

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Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process

Cited by 7 publications

References 65 publications

Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada

Disease Management and Estimated Effects on DON (Deoxynivalenol) Contamination in Fusarium Infested Barley

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