Methods for suppressing Fusarium infection during malting and their effect on malt quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000022" target="_blank" >RIV/60193697:_____/21:N0000022 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/21:43923220

Výsledek na webu

<a href="https://www.agriculturejournals.cz/publicFiles/221_2020-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/221_2020-CJFS.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/221/2020-CJFS" target="_blank" >10.17221/221/2020-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Methods for suppressing Fusarium infection during malting and their effect on malt quality

Popis výsledku v původním jazyce

The incidence of Fusarium head blight (FHB) in cereal grains such as barley and wheat is of growing concern due to climate change threatening food safety. Further processing of cereals by malting provides an ideal environment for the growth of Fusarium, leading to food safety concerns due to the production of mycotoxins, production challenges with the negative effects to malt and beer qualities, and economic loss owing to the field yield reduction. To improve food safety and product quality, different methods of fungal control have been investigated and reported in the literature. Traditional methods to control fungal growth and mycotoxin production have included chemical and physical methods, but these treatments led to worsened malt properties, limiting their applicability to the brewing industry. Biological control methods have, therefore, attracted wide interest as alternative treatments due to their ability to limit Fusarium growth and mycotoxin production in malting cereals without toxic by-products, thus exhibiting promise for improving food safety. Various biological agents have been investigated and applied in malting and have shown the potential to suppress Fusarium spp. growth and mycotoxin production. These agents include several lactic acid bacterial (LAB) species and Geotrichum candidum. Another promising biocontrol agent for malting control is Pythium oligandrum, which has successfully limited Fusarium infection in other agricultural crops. The review outlines the Fusarium-control methods reported referenced for the brewing industry and the present prospects in biological control applications on the promise of P. oligandrum as a novel agent for malting.

Název v anglickém jazyce

Methods for suppressing Fusarium infection during malting and their effect on malt quality

Popis výsledku anglicky

The incidence of Fusarium head blight (FHB) in cereal grains such as barley and wheat is of growing concern due to climate change threatening food safety. Further processing of cereals by malting provides an ideal environment for the growth of Fusarium, leading to food safety concerns due to the production of mycotoxins, production challenges with the negative effects to malt and beer qualities, and economic loss owing to the field yield reduction. To improve food safety and product quality, different methods of fungal control have been investigated and reported in the literature. Traditional methods to control fungal growth and mycotoxin production have included chemical and physical methods, but these treatments led to worsened malt properties, limiting their applicability to the brewing industry. Biological control methods have, therefore, attracted wide interest as alternative treatments due to their ability to limit Fusarium growth and mycotoxin production in malting cereals without toxic by-products, thus exhibiting promise for improving food safety. Various biological agents have been investigated and applied in malting and have shown the potential to suppress Fusarium spp. growth and mycotoxin production. These agents include several lactic acid bacterial (LAB) species and Geotrichum candidum. Another promising biocontrol agent for malting control is Pythium oligandrum, which has successfully limited Fusarium infection in other agricultural crops. The review outlines the Fusarium-control methods reported referenced for the brewing industry and the present prospects in biological control applications on the promise of P. oligandrum as a novel agent for malting.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

39

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

20

Strana od-do

340-359

Kód UT WoS článku

000709799800002

EID výsledku v databázi Scopus

2-s2.0-85119188403