Utilization of chlorine dioxide to reduce Fusarium sp growth on malt

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000964" target="_blank" >RIV/60193697:_____/14:#0000964 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.brewingscience.de/index.php?tpl=table_of_contents&year=2014&edition=0003%2F0004&article=84484" target="_blank" >http://www.brewingscience.de/index.php?tpl=table_of_contents&year=2014&edition=0003%2F0004&article=84484</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Utilization of chlorine dioxide to reduce Fusarium sp growth on malt

Popis výsledku v původním jazyce

One of the long term issues the malt producers and brewers deal with is contamination of barley and malt with Fusarium mould. Fusarium sp. contributes to beer gushing, formation of red grains, production of several carcinogenic toxins and other negativephenomenons. Different methods are used to reduce Fusarium sp. growth but none of them is fully effective. This presentation describes a concept with Chlorine dioxide (ClO2) added during steeping and germination of barley. Laboratory, semi industrial aswell as industrial trial proved functionality of ClO2 application on malt during steeping and germination to push back Fusarium sp. Particularly, use of chlorine dioxide during germination was found to have most impact on controlling Fusarium growth. This application has also positive impact on gushing, red grains and it does not influence quality of the produced malt. No residues of ClO2 and its by-products were found in the malt and there were no quality changes in the wort produced fr

Název v anglickém jazyce

Utilization of chlorine dioxide to reduce Fusarium sp growth on malt

Popis výsledku anglicky

One of the long term issues the malt producers and brewers deal with is contamination of barley and malt with Fusarium mould. Fusarium sp. contributes to beer gushing, formation of red grains, production of several carcinogenic toxins and other negativephenomenons. Different methods are used to reduce Fusarium sp. growth but none of them is fully effective. This presentation describes a concept with Chlorine dioxide (ClO2) added during steeping and germination of barley. Laboratory, semi industrial aswell as industrial trial proved functionality of ClO2 application on malt during steeping and germination to push back Fusarium sp. Particularly, use of chlorine dioxide during germination was found to have most impact on controlling Fusarium growth. This application has also positive impact on gushing, red grains and it does not influence quality of the produced malt. No residues of ClO2 and its by-products were found in the malt and there were no quality changes in the wort produced fr

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

BrewingScience - Monatsschrift für Brauwissenschaft

ISSN

1866-5195

e-ISSN

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Svazek periodika

67

Číslo periodika v rámci svazku

March/April

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

63-68

Kód UT WoS článku

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EID výsledku v databázi Scopus

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