Fusarium Profiling and Barley Malt Gushing Propensity

Vertti Virkajärvi, Tuija Sarlin, Arja Laitila

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

This study aimed to characterize and identify Fusarium fungi associated with barley malt samples showing gushing activity in quality control. The study included six different barley samples from different geographic locations in Europe. Barleys were malted in specially designed, computer- controlled micromalting equipment. Fungal contamination was determined with various polymerase chain reaction (PCR)-based assays including real-time PCR with group and species-specific primers, fungal profiling with PCR with denaturing high-performance liquid chromatography, and PCR with denaturing gradient gel electrophoresis. Furthermore, samples were tested for the presence of hydrophobins. Alternaria, Cochliobolus, and Fusarium were the dominant fungal genera in the barley samples. Two malt samples induced vigorous gushing in beer and in mineral water. Relatively high F. culmorum levels were determined in these malt samples. F. graminearum, F. poae, and F. Tricinctum were also detected in gushing-active samples. The production of gushing inducers during malting by F. culmorum, F. graminearum, and F. Tricinctum was verified by artificial contamination of barley. All strains multiplied in malting conditions and produced hydrophobins. However, differences were observed between isolates of the same species from different origins. This study showed that F. culmorum, F. graminearum, and F. Tricinctum are associated with elevated gushing risk.

Original languageEnglish
Pages (from-to)181-192
Number of pages12
JournalJournal of the American Society of Brewing Chemists
Volume75
Issue number3
DOIs
Publication statusPublished - 1 Jan 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

malt
Fusarium
Hordeum
barley
malting
Polymerase Chain Reaction
polymerase chain reaction
sampling
Mineral Waters
Geographic Locations
Alternaria
Denaturing Gradient Gel Electrophoresis
Ascomycota
Cochliobolus
Quality Control
mineral water
Real-Time Polymerase Chain Reaction
Fungi
denaturing gradient gel electrophoresis
High Pressure Liquid Chromatography

Keywords

  • barley
  • malt
  • Fusarium
  • gushing
  • hydrophobin
  • polymerase chain reaction (PCR)
  • denaturing high-performance liquid chromatography (DHPLC)

Cite this

Virkajärvi, Vertti ; Sarlin, Tuija ; Laitila, Arja. / Fusarium Profiling and Barley Malt Gushing Propensity. In: Journal of the American Society of Brewing Chemists. 2017 ; Vol. 75, No. 3. pp. 181-192.
@article{544c983146f04b8b9d72e6e39ce4a3a0,
title = "Fusarium Profiling and Barley Malt Gushing Propensity",
abstract = "This study aimed to characterize and identify Fusarium fungi associated with barley malt samples showing gushing activity in quality control. The study included six different barley samples from different geographic locations in Europe. Barleys were malted in specially designed, computer- controlled micromalting equipment. Fungal contamination was determined with various polymerase chain reaction (PCR)-based assays including real-time PCR with group and species-specific primers, fungal profiling with PCR with denaturing high-performance liquid chromatography, and PCR with denaturing gradient gel electrophoresis. Furthermore, samples were tested for the presence of hydrophobins. Alternaria, Cochliobolus, and Fusarium were the dominant fungal genera in the barley samples. Two malt samples induced vigorous gushing in beer and in mineral water. Relatively high F. culmorum levels were determined in these malt samples. F. graminearum, F. poae, and F. Tricinctum were also detected in gushing-active samples. The production of gushing inducers during malting by F. culmorum, F. graminearum, and F. Tricinctum was verified by artificial contamination of barley. All strains multiplied in malting conditions and produced hydrophobins. However, differences were observed between isolates of the same species from different origins. This study showed that F. culmorum, F. graminearum, and F. Tricinctum are associated with elevated gushing risk.",
keywords = "barley, malt, Fusarium, gushing, hydrophobin, polymerase chain reaction (PCR), denaturing high-performance liquid chromatography (DHPLC)",
author = "Vertti Virkaj{\"a}rvi and Tuija Sarlin and Arja Laitila",
year = "2017",
month = "1",
day = "1",
doi = "10.1094/ASBCJ-2017-3321-01",
language = "English",
volume = "75",
pages = "181--192",
journal = "Journal of the American Society of Brewing Chemists",
issn = "0361-0470",
number = "3",

}

Fusarium Profiling and Barley Malt Gushing Propensity. / Virkajärvi, Vertti; Sarlin, Tuija; Laitila, Arja.

In: Journal of the American Society of Brewing Chemists, Vol. 75, No. 3, 01.01.2017, p. 181-192.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Fusarium Profiling and Barley Malt Gushing Propensity

AU - Virkajärvi, Vertti

AU - Sarlin, Tuija

AU - Laitila, Arja

PY - 2017/1/1

Y1 - 2017/1/1

N2 - This study aimed to characterize and identify Fusarium fungi associated with barley malt samples showing gushing activity in quality control. The study included six different barley samples from different geographic locations in Europe. Barleys were malted in specially designed, computer- controlled micromalting equipment. Fungal contamination was determined with various polymerase chain reaction (PCR)-based assays including real-time PCR with group and species-specific primers, fungal profiling with PCR with denaturing high-performance liquid chromatography, and PCR with denaturing gradient gel electrophoresis. Furthermore, samples were tested for the presence of hydrophobins. Alternaria, Cochliobolus, and Fusarium were the dominant fungal genera in the barley samples. Two malt samples induced vigorous gushing in beer and in mineral water. Relatively high F. culmorum levels were determined in these malt samples. F. graminearum, F. poae, and F. Tricinctum were also detected in gushing-active samples. The production of gushing inducers during malting by F. culmorum, F. graminearum, and F. Tricinctum was verified by artificial contamination of barley. All strains multiplied in malting conditions and produced hydrophobins. However, differences were observed between isolates of the same species from different origins. This study showed that F. culmorum, F. graminearum, and F. Tricinctum are associated with elevated gushing risk.

AB - This study aimed to characterize and identify Fusarium fungi associated with barley malt samples showing gushing activity in quality control. The study included six different barley samples from different geographic locations in Europe. Barleys were malted in specially designed, computer- controlled micromalting equipment. Fungal contamination was determined with various polymerase chain reaction (PCR)-based assays including real-time PCR with group and species-specific primers, fungal profiling with PCR with denaturing high-performance liquid chromatography, and PCR with denaturing gradient gel electrophoresis. Furthermore, samples were tested for the presence of hydrophobins. Alternaria, Cochliobolus, and Fusarium were the dominant fungal genera in the barley samples. Two malt samples induced vigorous gushing in beer and in mineral water. Relatively high F. culmorum levels were determined in these malt samples. F. graminearum, F. poae, and F. Tricinctum were also detected in gushing-active samples. The production of gushing inducers during malting by F. culmorum, F. graminearum, and F. Tricinctum was verified by artificial contamination of barley. All strains multiplied in malting conditions and produced hydrophobins. However, differences were observed between isolates of the same species from different origins. This study showed that F. culmorum, F. graminearum, and F. Tricinctum are associated with elevated gushing risk.

KW - barley

KW - malt

KW - Fusarium

KW - gushing

KW - hydrophobin

KW - polymerase chain reaction (PCR)

KW - denaturing high-performance liquid chromatography (DHPLC)

UR - http://www.scopus.com/inward/record.url?scp=85021203007&partnerID=8YFLogxK

U2 - 10.1094/ASBCJ-2017-3321-01

DO - 10.1094/ASBCJ-2017-3321-01

M3 - Article

VL - 75

SP - 181

EP - 192

JO - Journal of the American Society of Brewing Chemists

JF - Journal of the American Society of Brewing Chemists

SN - 0361-0470

IS - 3

ER -