Abstract
Fusarium infection of barley and malt can cause severe problems in the
malting and brewing industry. In addition to being potential mycotoxin
producers, Fusarium fungi are known to cause beer gushing (spontaneous
overfoaming of beer). Cereal-derived bacteria and yeasts are potential
biocontrol agents. In this study, the antifungal potential of selected yeasts
(12 strains) derived from the industrial malting ecosystem was studied in
vitro with a plate-screening assay. Several ascomycetous yeast strains showed
antagonistic activity against field and storage moulds, Pichia anomala being
the most effective strain. The effects of P. anomala VTT C-04565 (C565) were
examined in laboratory scale malting with naturally contaminated barley
exhibiting gushing potential. P. anomala C565 restricted Fusarium growth and
hydrophobin production during malting and prevented beer gushing. Grain
germination was not disturbed by the presence of yeast. Addition of P. anomala
C565 into the steeping seemed to retard wort filtration, but the filtration
performance was recovered when yeast culture was combined with Lactobacillus
plantarum VTT E-78076. Well-characterized microbial cultures could be used as
food-grade biocontrol agents and they offer a natural tool for tailoring of
malt properties.
Original language | English |
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Pages (from-to) | 701-713 |
Journal | Journal of industrial microbiology and biotechnology |
Volume | 34 |
Issue number | 11 |
DOIs | |
Publication status | Published - 2007 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Malting
- Yeast
- Fusarium
- Gushing factor
- Biocontrol