Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 105-111 |
| Journal | Journal of the Institute of Brewing |
| Volume | 111 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2005 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- beer gushing
- ELISA
- hydrophobins
- prediction of gushing risk in malt
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Fungal hydrophobins as predictors of the gushing activity of malt. / Sarlin, Tuija; Nakari-Setälä, Tiina; Linder, Markus; Penttilä, Merja; Haikara, Auli.
In: Journal of the Institute of Brewing, Vol. 111, No. 2, 2005, p. 105-111.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Fungal hydrophobins as predictors of the gushing activity of malt
AU - Sarlin, Tuija
AU - Nakari-Setälä, Tiina
AU - Linder, Markus
AU - Penttilä, Merja
AU - Haikara, Auli
PY - 2005
Y1 - 2005
N2 - Fungal infection of barley and malt, particularly by strains of the genus Fusarium, is known to be a direct cause of beer gushing. We have shown previously that small fungal proteins, hydrophobins, isolated from strains of the genera Fusarium, Nigrospora and Trichoderma act as gushing factors in beer. A hydrophobin concentration as low as 0.003 ppm was sufficient to induce gushing. The gushing-inducing abilities of the isolated hydrophobins varied probably due to their structural differences. The hydrophobins did not affect beer foam stability. A correlation was observed between the hydrophobin level analyzed by the hydrophobin ELISA developed and the gushing potential of malt. The risk of gushing was found to increase with hydrophobin concentrations above 250 µg/g malt. The levels of hydrophobin and the Fusarium mycotoxin deoxynivalenol (DON) in malts were not correlated which indicated that the formation of those two fungal metabolites may not be linked. Furthermore, we did not observe a correlation between the DON content and the gushing potential of the malt studied. Our observations suggest that the accuracy of predicting gushing could be improved by measuring the amount of the actual gushing factors, hydrophobins, in barley or malt.
AB - Fungal infection of barley and malt, particularly by strains of the genus Fusarium, is known to be a direct cause of beer gushing. We have shown previously that small fungal proteins, hydrophobins, isolated from strains of the genera Fusarium, Nigrospora and Trichoderma act as gushing factors in beer. A hydrophobin concentration as low as 0.003 ppm was sufficient to induce gushing. The gushing-inducing abilities of the isolated hydrophobins varied probably due to their structural differences. The hydrophobins did not affect beer foam stability. A correlation was observed between the hydrophobin level analyzed by the hydrophobin ELISA developed and the gushing potential of malt. The risk of gushing was found to increase with hydrophobin concentrations above 250 µg/g malt. The levels of hydrophobin and the Fusarium mycotoxin deoxynivalenol (DON) in malts were not correlated which indicated that the formation of those two fungal metabolites may not be linked. Furthermore, we did not observe a correlation between the DON content and the gushing potential of the malt studied. Our observations suggest that the accuracy of predicting gushing could be improved by measuring the amount of the actual gushing factors, hydrophobins, in barley or malt.
KW - beer gushing
KW - ELISA
KW - hydrophobins
KW - prediction of gushing risk in malt
U2 - 10.1002/j.2050-0416.2005.tb00655.x
DO - 10.1002/j.2050-0416.2005.tb00655.x
M3 - Article
VL - 111
SP - 105
EP - 111
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
SN - 0046-9750
IS - 2
ER -