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Malting of Fusarium Head Blight-Infected Rye (

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Summary

High levels of deoxynivalenol (DON) were found in malted rye, even when grain DON was low. Fusarium infection significantly impacted malt quality, affecting properties like viscosity and color.

Keywords:
Tri5 DNAenvironmentmalting qualityphenolicsryetype B trichothecenesvarietyviscosity

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Area of Science:

  • Agricultural Science
  • Food Science
  • Mycology

Background:

  • Deoxynivalenol (DON) is a mycotoxin that can contaminate cereal grains.
  • Malt quality is crucial for the brewing and distilling industries.
  • Rye is a significant cereal crop with potential for malting.

Purpose of the Study:

  • To investigate the malt quality of winter rye cultivars and hybrids.
  • To quantify deoxynivalenol (DON) and related trichothecenes in rye grain and malt.
  • To assess the impact of Fusarium infection on malt quality parameters.

Main Methods:

  • Analysis of DON and related trichothecenes using gas chromatography-electron capture detector (GC-ECD).
  • Quantification of Fusarium Tri5 DNA in rye grain.
  • Measurement of various malt quality parameters including wort viscosity, color, and phenolic content.

Main Results:

  • 83% of malted rye samples exceeded 1.0 mg/kg DON, with an average of 10.6 mg/kg.
  • Rye grain DON levels were poor predictors of malt DON, with high levels found even in low-DON grain.
  • Fusarium Tri5 DNA content strongly correlated with malt DON levels (r = 0.83).
  • Malt DON levels significantly correlated with increased wort viscosity, β-glucan, wort color, p-coumaric acid, and total phenolics.
  • Rye Fusarium Tri5 DNA correlated with malt diastatic power, free amino nitrogen, and arabinoxylan content.

Conclusions:

  • Malting significantly increases DON levels in rye, regardless of initial grain contamination.
  • Fusarium infection is a key factor influencing DON accumulation and negatively impacting malt quality.
  • Monitoring Fusarium Tri5 DNA in rye grain may be a useful predictor for potential DON contamination and quality issues in malt.