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

Arja Laitila

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

    8 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
    PublisherWoodhead Publishing
    Chapter6
    Pages107-139
    ISBN (Electronic)978-1-78242-349-2
    ISBN (Print)978-1-78242-331-7
    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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