Mycotoxins and Fermentation - Beer Production

  • Charlene E. Wolf-Hall
  • Paul B. Schwarz
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 504)


Along with food safety issues due to mycotoxins, the effects ofFusariuminfections on malt and beer quality can be disastrous. While some of theFusariumhead blight mycotoxins, such as DON, present in infected barley may be lost during steeping, theFusariummold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventingFusariumgrowth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control onFusariumviability and malt quality. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of mycotoxins present in wort. Development of these types of technological interventions should help improve the safety of products, such as beer, made fromFusariuminfected grain.


Fusarium Head Blight Starter Culture Fusarium Head Blight Resistance Sorbic Acid Mold Growth 
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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • Charlene E. Wolf-Hall
    • 1
  • Paul B. Schwarz
    • 1
  1. 1.Department of Cereal ScienceNorth Dakota State UniversityFargo

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