Suppression of Fungal Contamination by Pythium Oligandrum during Malting of Barley.

0507060 - ÚCHP 2020 RIV GB eng J - Journal Article
Poštulková, Michaela - Řezanina, J. - Fiala, J. - Růžička, Marek - Dostálek, P. - Brányik, T.
Suppression of Fungal Contamination by Pythium Oligandrum during Malting of Barley.
Journal of the Institute of Brewing. Roč. 124, č. 4 (2018), s. 336-340. ISSN 0046-9750. E-ISSN 2050-0416
R&D Projects: GA MŠMT(CZ) LD13018
Institutional support: RVO:67985858
Keywords : pythium oligandrum * starter culture * malting
OECD category: Chemical process engineering
Impact factor: 0.994, year: 2018
Method of publishing: Open access
https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jib.518

Fungal contamination of malting barley can contribute mycotoxins and potentially compromise beer quality. Several physical, chemical and biological treatments during the malting process have been developed to decrease fungal contamination. Antifungal treatments using microorganisms are desirable because they typically exhibit environmental sensitivity and sustainability, but their efficiency can be affected by the complexity of microbial interactions, as well as by undesirable side effects. We therefore sought a more effective bio-fungicide that is applicable in the malting process. This work describes the application of RT-PCR to quantify the anti-fungal potential of oomycetes Pythium oligandrum on barley naturally or artificially contaminated with three Fusarium species. The suppression of fungal contamination by P. oligandrum during malting was statistically more effective than by Geotrichum candidum, with the exception of barley artificially contaminated with Fusarium oxysporum. For P. oligandrum, addition into the third steeping water was significantly more effective than application at the beginning of germination.
Permanent Link: http://hdl.handle.net/11104/0298149