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Pregled bibliografske jedinice broj: 723318

Gushing potential of wheat malt infected with Fusarium culmorum


Habschied, Kristina; Krstanović, Vinko; Velić, Natalija; Šantek, Božidar; Novak, Mario; Slačanac, Vedran
Gushing potential of wheat malt infected with Fusarium culmorum // Journal of hygienic engineering and design, 6 (2014), 166-170 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
Gushing potential of wheat malt infected with Fusarium culmorum

Autori
Habschied, Kristina ; Krstanović, Vinko ; Velić, Natalija ; Šantek, Božidar ; Novak, Mario ; Slačanac, Vedran

Izvornik
Journal of hygienic engineering and design (1857-8489) 6 (2014); 166-170

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Wheat ; wheat malt ; gushing potential ; Fusarium culmorum

Sažetak
Gushing is uncontrolled, eruptive foaming of beer after a bottle has been opened, without previous shaking. This is a phenomenon that affects breweries worldwide and all brands and types of beer. Gushing can be divided into primary (secretion of hydrophobins class II and other fungal metabolites from Fusarium fungi) and secondary gushing (calcium oxalate precipitations and metal ions). One of the methods to reduce the risk of gushing is the early detection of gushing potential of raw materials such as wheat or barley malt. The aim of this study was to determine the impact of wheat infection by Fusarium culmorum and the fungicide treatment on the gushing potential of wheat malt. Standard micro-malting procedure was performed using wheat variety „Lucija" (less susceptible to infections by Fusarium spp.), the sample „A" was the control sample, the sample „B" was treated with fungicide, sample „C" was infected with F. culmorum and treated with fungicide and sample „D" was infected with F. culmorum and was not treated with fungicide. Analyses were performed on dried and stabilized wheat malt samples in order to determine the correlation between the F. culmorum infection and the malt quality parameters (the share of soluble N in malt, Kolbach index, total proteins, soluble proteins and the gushing potential of malt). All analyses were done according to the methods from Analytica EBC. In conclusion, results obtained from this research indicate that the infection of wheat by F. culmorum significantly affects and increases the gushing potential of wheat malt, and this is particularly evident in samples „C“ and „D“ (high gushing potential). By overlooking the selected malt quality parameters (the share of soluble nitrogen in malt which ranges from 0.92 % in sample “A” to 0.98 % in sample “C” ; Kolbach index which ranges from 49 in sample “A” to 51 in sample “D” ; total proteins range from sample “A” - 11.8 % to sample “C” - 12.5 % ; soluble proteins range from 5.75 % in sample “A” to 6.12 % in sample “C”) it is evident that they are correlated with Fusarium infection, as that they are increasing in samples infected with Fusarium

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts