Suppression of fungal contamination by Pythium oligandrum during malting of barley

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000066" target="_blank" >RIV/60193697:_____/18:N0000066 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/18:43915566 RIV/67985858:_____/18:00507060
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/10.1002/jib.518" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1002/jib.518</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.518" target="_blank" >10.1002/jib.518</a>

Result language
angličtina
Original language name
Suppression of fungal contamination by Pythium oligandrum during malting of barley
Original language description
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.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/LD13018" target="_blank" >LD13018: Interfacial properties, their diagnostics and their effects on macroscopic flows</a><br>
Continuities
N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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