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

Arja Laitila

doi:10.1016/B978-1-78242-331-7.00006-X

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

Arja Laitila

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

13 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 language	English
Title of host publication	Brewing Microbiology
Subtitle of host publication	Managing Microbes, Ensuring Quality and Valorising Waste
Editors	Annie E. Hill
Place of Publication	Cambridge, UK
Publisher	Woodhead Publishing
Chapter	6
Pages	107-139
ISBN (Electronic)	978-1-78242-349-2
ISBN (Print)	978-1-78242-331-7
DOIs	https://doi.org/10.1016/B978-1-78242-331-7.00006-X
Publication status	Published - 2015
MoE publication type	D2 Article in professional manuals or guides or professional information systems or text book material

Publication series

Series	Woodhead Publishing Series in Food Science, Technology and Nutrition
Number	289

Keywords

barley
beer
filamentous fungi
malt
moulds
mycotoxin

Access to Document

10.1016/B978-1-78242-331-7.00006-X

Cite this

@inbook{9e3d75663f084199889202dbd7426673,

title = "Toxigenic fungi and mycotoxins in the barley-to-beer chain",

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.",

keywords = "barley, beer, filamentous fungi, malt, moulds, mycotoxin",

author = "Arja Laitila",

note = "SDA: SHP: Bioeconomy Project: 100038 ",

year = "2015",

doi = "10.1016/B978-1-78242-331-7.00006-X",

language = "English",

isbn = "978-1-78242-331-7",

series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",

publisher = "Woodhead Publishing",

number = "289",

pages = "107--139",

editor = "Hill, {Annie E.}",

booktitle = "Brewing Microbiology",

address = "United Kingdom",

}

Toxigenic fungi and mycotoxins in the barley-to-beer chain. / Laitila, Arja.
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste. ed. / Annie E. Hill. Cambridge, UK: Woodhead Publishing, 2015. p. 107-139 (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 289).

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

TY - CHAP

T1 - Toxigenic fungi and mycotoxins in the barley-to-beer chain

AU - Laitila, Arja

N1 - SDA: SHP: Bioeconomy Project: 100038

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - barley

KW - beer

KW - filamentous fungi

KW - malt

KW - moulds

KW - mycotoxin

U2 - 10.1016/B978-1-78242-331-7.00006-X

DO - 10.1016/B978-1-78242-331-7.00006-X

M3 - Chapter or book article

SN - 978-1-78242-331-7

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

SP - 107

EP - 139

BT - Brewing Microbiology

A2 - Hill, Annie E.

PB - Woodhead Publishing

CY - Cambridge, UK

ER -

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

Abstract

Publication series

Keywords

Access to Document

Fingerprint

Cite this