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Related Experiment Videos

Mycotoxins and fermentation--beer production.

Charlene E Wolf-Hall1, Paul B Schwarz

  • 1Department of Cereal Science, North Dakota State University, Fargo 58014, USA.

Advances in Experimental Medicine and Biology
|April 2, 2002
PubMed
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Fusarium mold contamination in barley poses risks to malt and beer quality. Research explores methods like irradiation, ozonation, and biological controls to inhibit mold growth and mycotoxin production during malting.

Area of Science:

  • Agricultural Science
  • Food Science
  • Microbiology

Background:

  • Fusarium infections in barley can lead to significant mycotoxin contamination.
  • These mycotoxins and fungal growth negatively impact malt and beer quality.
  • Detoxification before malting is challenging due to continued mold growth.

Purpose of the Study:

  • To review methods for inhibiting Fusarium mold growth during malting.
  • To assess the impact of various control strategies on malt and beer quality.
  • To identify effective interventions for ensuring food safety in beer production.

Main Methods:

  • Evaluation of physical methods like irradiation.
  • Assessment of chemical treatments such as ozonation.
  • Exploration of biological control agents and genetic modification of yeasts.

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Main Results:

  • Irradiation shows promise but requires further study on malt quality and surviving mold.
  • Ozonation is a viable chemical treatment with no beer residues.
  • Biological controls need more research on efficacy and impact on malt/beer quality.

Conclusions:

  • Multiple strategies including irradiation, ozonation, and biological controls can mitigate Fusarium contamination.
  • Further research is needed to optimize these methods and ensure product safety.
  • Developing technological interventions is crucial for safe beer production from infected grains.