Toxigenic fungi and mycotoxins in the barley-to-beer chain

Arja Laitila

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

7 Citations (Scopus)

Abstract

Filamentous fungi (moulds) and their metabolites greatly influence barley, malt and beer quality and safety. Those that are capable of producing mycotoxins are a natural part of cereal ecosystems. The chapter begins by discussing evolution and impacts of fungal communities associated with the barley-to-beer production chain. It then highlights the most important mycotoxins and their production in the barley-to-beer-chain in order to identify the critical stages. Finally, this chapter describes some preventive actions.
Original languageEnglish
Title of host publicationBrewing Microbiology
Subtitle of host publicationManaging Microbes, Ensuring Quality and Valorising Waste
EditorsAnnie E. Hill
Place of PublicationCambridge, UK
Chapter6
Pages107-139
ISBN (Electronic)978-1-78242-349-2
DOIs
Publication statusPublished - 2015
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
Number289

Keywords

  • barley
  • beer
  • filamentous fungi
  • malt
  • moulds
  • mycotoxin

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  • Cite this

    Laitila, A. (2015). Toxigenic fungi and mycotoxins in the barley-to-beer chain. In A. E. Hill (Ed.), Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste (pp. 107-139). Woodhead Publishing Series in Food Science, Technology and Nutrition, No. 289 https://doi.org/10.1016/B978-1-78242-331-7.00006-X