poses a marketing problem for brewing companies because nobody wants to consume a “toxin” and DON has Fusarium head blight (FHB), incited by Fusarium graminearum been associated with beer gushing (Schwarz et al., 1995). Schwabe, has caused devastating losses in both yield and quality of barBeer gushing or overfoaming is the most easily identifiley (Hordeum vulgare L.) produced in the northern G...

The quality evaluation is one of the most important stages of the production processes. The same as regards the beer production and its components: hop, yeast, malting barley and other ingredients. Presented project deals with the complex quality evaluation of malting barley used for malt production. Its main goal is to elaborate complete methodology for the identification of varieties, the lev...

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in brewing 85–90% world’s beer, with significant regional differences. The results this study’s were compared those beer made only from malted barley. Malted and unmalted sorghum suggested for use brewing. In order improv...

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Mycelial growth rates are presented for 11 strains of Lentinula edodes and six strains of Lentinula boryana cultivated on solid media: derived from malt extract (MEA); malt yeast extract (YMEA); and, YMEA plus soluble lignin derivatives (YMEA+WSLD). The results were compared with data for mycelial growth rates, of the same strains cultivated on substrates derived from wheat straw treated at dif...

Soil and crop management practices can influence CO2 emission from crop and grasslands and therefore on global warming. We examined the effects of two irrigation systems (irrigated vs. non-irrigated) and six management practices [no-till malt barley (Hordeum vulgaris L.) with 67 or 134 kg N ha (NTBFN), notill malt-barley with 0 kg N ha (NTBON), conventional-till malt barley with 67 or 134 kg N ...

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...

Abstract The basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls proteins are broken down by enzymatic hydrolysis. Since the beginning of modern brewing process there have been empirical studies into optimum effective temperatures corresponding enzymes, mashing has carried out accordingly. resulting resting proteolysis, cytolysis amy...