Suppression of fungal contamination by Pythium oligandrum during malting of barley

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/18:43915566 RIV/67985858:_____/18:00507060

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Suppression of fungal contamination by Pythium oligandrum during malting of barley

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Suppression of fungal contamination by Pythium oligandrum during malting of barley

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LD13018" target="_blank" >LD13018: Vlastnosti fázového rozhraní - jejich měření a jejich vliv na chování makroskopických toků</a><br>

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of The Institute of Brewing

ISSN

0046-9750

e-ISSN

2050-0416

Svazek periodika

124

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

336-340

Kód UT WoS článku

000449330600003

EID výsledku v databázi Scopus

2-s2.0-85053441565