Pythium Oligandrum as a Starter Culture in the Malting Process.

0470367 - ÚCHP 2017 BE eng C - Conference Paper (international conference)
Zítková, K. - Poštulková, Michaela - Řezanina, J. - Dostálek, P. - Růžička, Marek - Brányik, T.
Pythium Oligandrum as a Starter Culture in the Malting Process.
Program, Posters. -: -, 2016, P2.7. ISBN N.
[International Trends in Brewing Symposium (TIB 2016) /12./. Gent (BE), 03.04.2016-07.04.2016]
R&D Projects: GA MŠMT(CZ) LD13018
Institutional support: RVO:67985858
Keywords : malting * starter culture * pythium oligandrum
Subject RIV: CI - Industrial Chemistry, Chemical Engineering
http://www.trendsinbrewing.org/posters.html

Currently, one of the biggest problems in the malting and brewing industry is fungal contamination of raw materials. Specifically, the infection of barley by filamentous fungi (molds) causes many problems (Fusarium head blight, mycotoxin and hydrophobin production), because the molds have ideal growth conditions during the malting process. To suppress the undesirable mold growth, chemical, physical, and biological methods can be used. One such biological method is the use of Pythium oligandrum as starter culture during malting process. In this study, we compare the effectiveness of P. oligandrum and Geotrichum candidum which is currently used as starter culture.
Permanent Link: http://hdl.handle.net/11104/0268028