J. Inst. Brew. 111(2), 105–111, 2005 Fungal infection of barley and malt, particularly by strains of the genus Fusarium, is known to be a direct cause of beer gushing. We have shown previously that small fungal proteins, hydrophobins, isolated from strains of the genera Fusarium, Nigrospora and Trichoderma act as gushing factors in beer. A hydrophobin concentration as low as 0.003 ppm was suffi...

This study investigates the use of a barley-associated Erwinia gerundensis strain as biocontrol agent for protection malt against fungal development and mycotoxin production during malting barley. First, antifungal activity E. was studied via simultaneous co-cultures in Yeast Malt broth on barley kernels artificially infected with Fusarium tricinctum. Then, effect load content obtained from nat...

A simple and reliable method for the simultaneous determination of nine phenolic compounds in barley and malted barley was established, using liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). The phenolic compounds can be easily detected with both systems, despite significant differences in sensitivity. Concentrations approximatel...

The prevalence of cereal allergy is highly influenced by geographical area and consumption habits. According to data from Alergologica 2015 [1], accounts for 2.1% all cases food in Spain. Beer a barley-based alcoholic beverage that also contains hops, yeast, other cereals (wheat, oats, corn, even rye). Barley the basis malt vinegar, whiskey, gin. Several allergens barley have been described, in...

The present article introduces the problem of determining general structure beer as a complex system related biomolecules. objective was to establish correlation various quantities organic compounds in formulation.
 research featured samples filtered pasteurized obtained from retail chain shop Moscow (Russia). experiment relied on standard methods, including instrumental methods analysis, ...

Pre scaling up of malt barley was conducted at Dodola District West Arsi Zone to increase production and productivity among producer’s farmers. district selected due its potential for production.

In this study, the process of vacuum impregnation Kangoo barley grain, at stage soaking, was used in production light malt. The influence on speed water uptake by barley, temperatures 12, 14, 16 and 18 °C, also analyzed. At research, grain soaked to obtain a moisture content approximately 42%. samples for tests were taken every 2 h. intended malt an air–water system kept submerged 6 It then rem...

A field experiment was conducted during 2006-07 and 2007-08 at Ludhiana to study the effect of different agronomic practices on growth, grain yield, malt yield and losses of malt barley (Hordeum vulgare L.).The study revealed that plant height, dry matter accumulation, grain and straw yield were statistically at par with different method of sowing during both the years. Similar trend was also o...

Visual discrimination between barley varieties is difficult, and it requires training and experience. The development of automatic methods based on computer vision could have positive implications for the food processing industry. In the brewing industry, varietal uniformity is crucial for the production of high quality malt. The varietal purity of thousands of tons of grain has to be inspected...

The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and mal...