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

Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman and Tomas Branyik
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Carlo Antonio Ng: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Michaela Poštulková: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Dagmar Matoulková: Research Institute of Brewing and Malting, Prague, Czech Republic
Vratislav Psota: Research Institute of Brewing and Malting, Prague, Czech Republic
Ivo Hartman: Research Institute of Brewing and Malting, Prague, Czech Republic
Tomas Branyik: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2021, vol. 39, issue 5, 340-359

Abstract: 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.

Keywords: mycotoxins; malting; biological control; Pythium oligandrum (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:221-2020-cjfs

DOI: 10.17221/221/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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