Studies on the Mycoflora of Malt

Gyllang, Hans; Martinson, E. E.

doi:10.1002/j.2050-0416.1975.tb06962.x

Cited by 19 publications

(10 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(1965) found experimental evidence that Fusarium species had an adverse effect on malt quality, and caused gushing in beer produced from infected malt. Results were confirmed by various other authors (Gylang and Martinson 1976; Haikara 1980; Weideneder 1992; Niessen et al. 1992; Zepf 1998).…”

Section: Introductionsupporting

confidence: 82%

Characterization of AfpA, an alkaline foam protein from cultures of Fusarium culmorum and its identification in infected malt

Zapf

Theisen

Rohde³

et al. 2007

J Appl Microbiol

View full text Add to dashboard Cite

Aims: The objective of this study was to evaluate the capability of Fusarium culmorum to produce non-hydrophobin surface-active proteins in vitro, to isolate and characterize such proteins from liquid cultures, to analyse their effect on overfoaming (gushing) of beer and to elucidate their prevalence in pure cultures and infected malt. Methods and Results: A 20 kDa protein was isolated from liquid cultures of F. culmorum BBA 62182 upon enrichment by foaming. BLAST search with Nterminal and internal sequences of the protein revealed high homology with a hypothetical protein predicted within the F. graminearum PH1 genome sequence. Oligonucleotide primers designed to bind 30 nt upstream and downstream of the predicted gene were used to amplify a 695 nt PCR fragment from genomic DNA of F. culmorum BBA 62182. Cloning and sequencing of the product revealed a 635 nt open reading frame which had 98% homology to the predicted F. graminearium PH1 gene code. Removal of a 59 nt intron and translation resulted in a 191 amino acid protein of 20AE754 kDa with a calculated pI of 9AE1. Amino acids obtained by Edman sequencing of fragments within the 20 kDa protein were 100% homologous with the sequence deduced from the DNA sequence. According to its properties, the new protein was termed alkaline foam protein A (AfpA). Sequence comparison revealed some homologies with proteins in Emericella nidulans, which are involved in phialide development and response to antifungal agents. Homologies with other hypothetical fungal proteins suggest a new group of proteins, for which we suggest the name fungispumins. Addition of AfpA to beer showed that overfoaming (gushing) is not induced in stable beer but can significantly enhance this effect in beer showing moderate gushing.

show abstract

Section: Introductionsupporting

confidence: 82%

Characterization of AfpA, an alkaline foam protein from cultures of Fusarium culmorum and its identification in infected malt

Zapf

Theisen

Rohde³

et al. 2007

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…The range of filamentous fungi recovered in this study is in line with previous observations of the mycoflora of plant organs and barley malt. Thus, representatives of the genera Alternaria, Aspergillus, Cladosporium, Fusarium, Mucor, Penicillium and Phoma have been recovered from healthy leaves of a wide variety of plant species (Lamb & Brown 1970;Ruscoe 1971 ;Bewley 1979) and barley malt (Gyllang & Martinson 1976;Flannigan et al 1982). Consistently, Alternaria alternata has been regarded as the most common field fungus on malting barley and as being a prominent species during malting ( e g Haikara et at.…”

Section: Discussionmentioning

confidence: 99%

“…Numbers of some moulds, such as Aureobasidium pullulans, Geotrichum candidum and Fusarium spp., may increase during germination (Flannigan el al., 1984) and then decline with kilning, but others such as Rhizopus spp. and Aspergillus fumigatus have been found to spread during kilning (Gyllang & Martinson 1976).…”

mentioning

confidence: 99%

Quantitative and qualitative studies of the microflora of barley malt production

Petters

Flannigan²,

Austin³

1988

Journal of Applied Bacteriology

View full text Add to dashboard Cite

Populations of aerobic heterotrophic bacteria, mycelial fungi and yeasts occurring in malting barley were estimated by a plate technique and scanning electron microscopy. There was an increase in the total number of micro‐organisms during germination, although populations declined after kilning. Bacteria dominated on all samples, with progressively lower populations of yeasts and filamentous fungi. There was no obvious spatial distribution of micro‐organisms on the samples although there appeared to be high populations of bacteria and fungal hyphae on the inner surface of the kernels. The dominant groups of aerobic heterotrophic bacteria were presumptively identified as Alcaligenes sp., Arthrobacter globiformis, Clavibacter iranicum, Erwinia herbicola, Lactobacillus spp. and Pseudomonas fluorescens. The principal filamentous fungi were identified as Aiternaria alternata, Aspergillus glaucus (group), Cladosporium macrocarpum, Epicoccum purpurascens, Fusarium avenaceum, Geotrichum candidum and Penicillium spp. The yeasts isolated most frequently were Candida catenulata, C. vini, Debaryomyces hansenii, Hansenula polymorpha, Kloeckera apiculata, Rhodotorula mucilaginosa, Sporobolomyces roseus and Trichosporon beigelii.

show abstract

“…. V důsledku pokračujícího úsilí o vyjasnění příčin gushingu se objevilo, že přepěňování úzce souvisí s napadením ječ-mene plísněmi a jejich modifikacemi během skladování a sladování (Gjertsen et al ., 1965;Amaha et al ., 1973;Gyllang a Martinson, 1976;Haikara, 1980;Weideneder, 1992;Niessen, 1993;Zepf, 1998) .…”

Section: Historie a Nové Trendy V Oblasti Výzkumu Přepěňování Pivaunclassified

“…. An ongoing effort to clarify the causes of gushing revealed that over-foaming is closely connected with infection of barley with fungi and their modification during storage and malting (Gjertsen et al ., 1965;Amaha et al ., 1973;Gyllang and Martinson, 1976;Haikara, 1980;Weideneder, 1992;Niessen, 1993;Zepf, 1998) .…”

Section: Historie a Nové Trendy V Oblasti Výzkumu Přepěňování Pivamentioning

confidence: 99%

History and new trends of research into overfoaming of beer.

Poštulková¹,

Vitoušová²,

Novák³

et al. 2013

Kvasny Prum

View full text Add to dashboard Cite

Historie a nové trendy v oblasti výzkumu přepěňování pivaKlíčová slova: gushing, pěna, hydrofobiny ■ ■ 1 ÚVOD Pivní pěna má v pivovarsko-sladařském výzkumu zásadní postavení . Je to právě ona, která má podstatný vliv na vnímání spotřebi-tele, který se tak rozhoduje o kvalitě výrobku . Proto se také jejímu studiu věnuje značná pozornost . Přepěňování piva (gushing) je negativní jev, který se zapisuje do povědomí konzumentů a poškozuje tak dobré obchodní jméno pivovaru . ■ ■ 2 HLEDÁNÍ PREKURZORŮ PŘEPĚŇOVÁNÍO přepěňování se mluví pravděpodobně již od vynálezu stáče-ní do lahví Priestleym v roce 1772 (Pellaud, 2002) . Gushing tedy není v podmínkách pivovarství žádnou novinkou, první publikace jej zmiňují již v 50 . letech 20 . století, kdy se autoři domnívají, že těžké kovy, jako je cín, bismut, molybden, nikl a železo již v koncentracích několika ppm, mohou vyvolávat gushing (Gray a Stone, 1956) .První skupinou, která se zabývala příčinami přepěňování, byla skupina Carlsberg (z názvu skupiny později vznikl i název pro gushingový rychlotest) (Gjertsen et al ., 1963;Gjertsen, 1967 Přestože se přepěňování piva (tzv . gushing) projeví až ve výsledném produktu, jeho vznik a vývoj je realizován mnohem dříve . Kvalita surovin a následně i vedení celého sladovacího procesu jeho vznik výrazně ovlivňují, dále pak samotná výroba mladiny a piva mohou nadměrné pěnění buď podpořit, nebo potlačit . Především plísňová kontaminace ječmene, jenž je použit pro výrobu sladu, je nejčastější příčinou vzniku přepěňování . Plísně produkují malé, hydrofobní, silně povrchově aktivní proteiny zvané hydrofobiny, které se podílejí na stabilizaci malých bublin CO 2 v lahvovém a plechovkovém pivu . Vzhledem k tomu, že přepěňování je spotřebiteli vnímáno velice negativně, mnoho pivovarů jej považuje za vážný problém . Tento přehled ukazuje, jak byl v průběhu let gushing zkoumán a jaké jsou nejnovější poznatky v této oblasti . Přesto, že se za hlavního původce považuje právě mikrobiologická kontaminace, stále více autorů se zaměřuje na výzkum fyzikálně-chemické podstaty přepěňování -od analýzy velikosti částic až po výzkum tvorby gushingové pěny . Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier . Quality of raw materials and subsequently the whole malting process markedly affect its origin, further, production of hopped wort and beer itself can either support or suppress excessive foaming . First of all, fungal contamination of barley used for malt production is the most frequent cause of over-foaming . Fungi produce small, powerful, surface-active hydrophobic proteins called hydrophobins which participate in stabilization of small CO 2 bubbles in bottled or canned beer . Regarding the fact that over-foaming is perceived by customers negatively, it is consider a serious problem by many breweries . This survey shows history of gushing research and new knowledge in this area . Despite the fact that microbiological contamination is considered a main cause o...

show abstract

Studies on the Mycoflora of Malt

Cited by 19 publications

References 7 publications

Characterization of AfpA, an alkaline foam protein from cultures of Fusarium culmorum and its identification in infected malt

Characterization of AfpA, an alkaline foam protein from cultures of Fusarium culmorum and its identification in infected malt

Quantitative and qualitative studies of the microflora of barley malt production

History and new trends of research into overfoaming of beer.

Contact Info

Product

Resources

About