Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F24%3A10177173" target="_blank" >RIV/00027006:_____/24:10177173 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/24:43930558
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643824008545/pdfft?md5=3da649f60a441b9b7a82cd18ff35d992&pid=1-s2.0-S0023643824008545-main.pdf" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643824008545/pdfft?md5=3da649f60a441b9b7a82cd18ff35d992&pid=1-s2.0-S0023643824008545-main.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2024.116575" target="_blank" >10.1016/j.lwt.2024.116575</a>
Alternative languages
Result language
angličtina
Original language name
Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt
Original language description
The growth of micromycetes and the associated production of mycotoxins during malting represents a potential safety issue and an economic challenge regarding the quality of beer as a product manufactured from malt. The treatment of malted cereals with a pulsed electric field (PEF) may be one method to overcome this issue. In this work were tested PEF conditions that would lead to a reduction in fungal growth without suppressing germination and thus causing deterioration in the technological parameters of the malt. Pre-soaking the grain for more than 3.5 h prior to PEF treatment was found to significantly reduce the germination energy and, compared to the untreated sample, enzymatic activity of the resulting malt. Therefore, a modification consisting of a short presoaking (10 min) and PEF treatment (field intensity 3.8 kV/cm, 100 pulses with peak width 20 mu s) in a high conductivity environment (0.05 mol/L phosphate buffer) was implemented. This treatment led to a reduction (up to 80%) in growth of some Fusarium species (F. sporotrichoides and F. poae) and the production of corresponding mycotoxins, mainly trichothecenes A and ennianthins. Moreover, the treated malt did not differ significantly from the control malt in terms of enzymatic activity.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN
0023-6438
e-ISSN
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Volume of the periodical
206
Issue of the periodical within the volume
AUG 15 2024
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
10
Pages from-to
116575
UT code for WoS article
001288000600001
EID of the result in the Scopus database
2-s2.0-85200131084