From field Barley to Malt: Detection and specification of microbial activity for quality aspects

Critical Reviews in Microbiology

Volumn 25, Issue 2, 1999, Pages 121-153

  Noots, Iris ^a   Delcour, Jan A ^a   Michiels, Chris W ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Barley; Biocontrol; Malt quality; Malt safety; Microflora; Starter cultures

Indexed keywords

AFLATOXIN B1; CITRININ; DIACETOXYSCIRPENOL; MYCOTOXIN; OCHRATOXIN; T 2 TOXIN; VOMITOXIN; ZEARALENONE;

ARTICLE; ASCOMYCETES; BARLEY; BASIDIOMYCETES; BEER; DISINFECTION; ECOSYSTEM; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; METABOLISM; MICROBIOLOGY; MICROFLORA; MICROSCOPY; NONHUMAN; PRIORITY JOURNAL; VIRUS; YEAST; ZYGOMYCETES;

BACTERIA; CEREALS; FUNGI; HORDEUM;

EID: 0032763883     PISSN: 1040841X     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408419991299257     Document Type: Article

References (116)

1. ICMSF (International Commission on Microbiological Specifications for Foods), Cereals and cereal products, in Microorganisms in Foods, Blackie Academic and Professional, London, 1998, 313.
2. Christensen, C. M., Field and storage fungi, in Food and Beverage Mycology, Beuchat, L. R., Ed., Van Nostrand Reinhold, New York, 1987, 211.
3. Magan, N. and Lacey, J., Effect of temperature and pH on water relations of field and storage fungi, Tr. Br. Mycol. Soc., 82, 71, 1984.
4. Douglas, P. E. and Flannigan, B. B., A microbiological evaluation of barley malt production, J. Inst. Brew., 94, 85, 1988.
5. Petters, H. I., Flannigan, B., and Austin, B., Quantitative and qualitative studies of the microflora of barley malt production, J. Appl. Bact., 65, 279, 1988.
6. Flannigan, B., Microflora of dried barley grain, Tr. Br. Mycol. Soc., 53, 371, 1969.
7. Narziß, L., Back, W., Reicheneder, E., Simon, A., and Grandl, R., Untersuchungen zum Gushing-Problem, Monatsschr. Brauwiss., 9, 296, 1990.
8. Bishop, L. R., Third memorandum on barley germination, J. Inst. Brew., 52, 273, 1946.
9. Warnock, D. W., Assay of fungal mycelium in grains of barley, including the use of the fluorescent antibody technique for individual fungal species, J. Gen. Microbiol., 67, 197, 1971.
10. Warnock, D. W. and Preece, T. F., Location and extent of fungal mycelium in grains of barley, Tr. Br. Mycol. Soc., 56, 267, 1971.
11. Bol, J., Angelino, S. A. G. F., and Vermeire, H. A., Cell-wall degrading enzymes in malt of microbial origin, Proc. Eur. Brew. Conv.- Microbiology Group, 142, 1988.
12. Flannigan, B. and Dickie, N. A., Distribution of micro-organisms in fractions produced during pearling of barley, Tr. Br. Mycol. Soc., 59, 377, 1972.
13. Ramakrishna, N., Lacey, J., and Smith, J. E., Effects of water activity and temperature on the growth of fungi interacting on barley grain, Mycol. Res., 97, 1393, 1993.
14. Briggs, D. E., Hough, J. S., Stevens, R., and Young, T. W., Malting and Brewing Science, Volume 1, Malt and Sweet Wort, 2nd ed., Chapman and Hall, London, 1981.
15. Flannigan, B., Degradation of arabinoxylan and carboxymethyl cellulose by fungi isolated from barley kernels, Tr. Br. Mycol. Soc., 55, 277, 1970.
16. Flannigan, B. and Sellars, P. N., Activities of thermophilous fungi from barley kernels against arabinoxylan and carboxymethyl cellulose, Tr. Br. Mycol. Soc., 58, 338, 1972.
17. Follstad, M. N. and Christensen, C. M., Microflora of barley kernels, Appl. Microbiol., 10, 331, 1962.
18. Beck, R., Lepschy, J., Steinke, S., and Süß, A., Untersuchungen zur Kenntnis der Mikrobiologie von Braugerste und brauweizen. I. Mitteilung: die Zusammensetzung der Mikroflora auf erntefrischen Getreide, Brauwelt, 131, 2472, 1991.
19. Bol, L., Klopper, W. J., Vermeire, H. A., and Motshagen, M. E., Relation between the microflora of barley and malt quality, Proc. Eur. Brew. Conv., Helsinki, 643, 1985.
20. EBC Analytica Microbiologica, Part II, J. Inst. Brew., 87, 303, 1981.
21. Gyllang, H., Kjellén, K., Haikara, A., and Sigsgaard, P., Evaluation of fungal contaminations on barley and malt, J. Inst. Brew., 87, 248, 1981.
22. Sauer, D. B. and Burroughs, R., Disinfection of seed surfaces with sodium hypochlorite, Phytopathology, 76, 745, 1986.
23. Haikara, A., Mäkinen, V., and Hakulinen, R., On the microflora of barley after harvesting, during storage and in malting, Proc. Eur. Brew. Conv., Amsterdam, 35, 1977.
24. Kotheimer, J. B. and Christensen, C. M., Microflora of barley kernels, Wallerstein Lab Communications, 24, 21, 1961.
25. Follstad, M. N. and Christensen, C. M., Effect of storage for three months at 14.1% moisture content and 21°C upon the microflora of barley kernels, Phytopathology, 55, 399, 1965.
26. Lutey, R. W. and Christensen, C. M., Influence of moisture content, temperature and length of storage upon survival of fungi in barley kernels, Phytopathology, 53, 713, 1963.
27. Blum, P. H. and Gilbert, S. G., The mechanism of water sensitivity, Proc. Am. Soc. Brew. Chem., 22, 1957.
28. Ramakrishna, N., Lacey, J., and Smith, J. E., Effect of surface sterilization, fumigation and gamma irradiation on the microflora and germination of barley seeds, Int. J. Food Microbiol., 13, 47, 1991.
29. Doran, P. J. and Briggs, D. E., Microbes and grain germination, J. Inst. Brew., 99, 165, 1993.
30. Rabie, C. J., Lübben, A., Marais, G. J., and van Vuuren, H. J., Enumeration of fungi in barley, Int. J. Food Microbiol., 35, 117, 1997.
31. Armolik, N., Dickson, J. G., and Dickson, A. D., Deterioration of barley in storage by microorganisms, Phytopathology, 46, 457, 1956.
32. Kelly, L. and Briggs, D. E., Relationships between the duration of steeping, grain microbes, grain maturity and the response of de-embryonated grains to gibberellic acid, J. Inst. Brew., 99, 57, 1993.
33. Christensen, J. J., Variability of the microflora in barley kernels, Plant Dis. Rep., 47, 635, 1963.
34. Christensen, J. J., Longevity of fungi in barley kernels, Plant Dis. Rep., 47, 639, 1963.
35. Flannigan, B., Okagbue, R. N., Khalid, R., and Teoh, C. K., Mould flora of malt in production and storage, Brew. Distill. Int., 31, 1982.
36. Amaha, M., Kitabatake, K., Nakagawa, A., Yoshida, J., and Harada, T., Gushing inducers produced by some mold stains, Proc. Eur. Brew. Conv., Salzburg, 381, 1973.
37. Haikara, A., Uljas, H., and Suürnakki, A., Lactic acid starter cultures in malting - a novel solution to gushing problems, Proc. Eur. Brew. Conv., Brussels, 163, 1995.
38. Tuomi, T., Laakso, S., and Rosenqvist, H., Plant hormones in fungi and bacteria from malting barley, J. Inst. Brew., 101, 351, 1995.
39. Vaag, P., Immunological detection of Fusarium in barley and malt, Proc. Eur. Brew. Conv., Lisbon, 553, 1991.
40. Abildgren, M. P., Lund, F., Thrane, U., and Elmholt, S., Czapek-Dox agar containing iprodione and dicloran as a selective medium for the isolation of Fusarium species, Let. Appl. Microbiol., 5, 83, 1987.
41. Clamagirand, V. and Boivin, P., Evaluation de la qualité sanitaire de l'orge par le dosage de l'ergosterol, Proc. Eur. Brew. Conv., Maastricht, 109, 1997.
42. Beattie, S., Schwarz, P. B., Horley, R., Barr, J., and Casper, H. H., The effect of grain storage conditions on the viability of Fusarium and deoxynivalenol production in infested malting barley, J. Food Prot., 61, 103, 1998.
43. Schwarz, P. B., Casper, H. H., and Beattie, S., Fate and development of naturally occurring Fusarium mycotoxins during malting and brewing, J. Am. Soc. Brew. Chem., 53, 121, 1995.
44. Boivin, P. and Malanda, M., Influence de l'ensemencement de micro-organismes au maltage sur le développement de la flore et la qualité du malt, Proc. Eur. Brew. Conv., Oslo, 95, 1993.
45. Stars, A. C., South, J. B., and Smith, N. A., Influence of maltings microflora on malt quality, Proc. Eur. Brew. Conv., Oslo, 103, 1993.
46. Gyllang, H. and Martinson, E., Studies on the mycoflora of malt, J. Inst. Brew., 82, 350, 1976.
47. Kieninger, H., Harbich, I., and Parche, I., Über die Mikroflora des Malzes, Brauwelt, 22, 935, 1983.
48. Haikara, A. and Home, S., Mash filtration difficulties caused by split barley kernels: a microbiological problem, Proc. Eur. Brew. Conv., Lisbon, 537, 1991.
49. Sloey, W. and Prentice, N., Effects of Fusarium isolates applied during malting on properties of malt, Proc. Am. Soc. Brew. Chem., 24, 1962.
50. Flannigan, B., Mould frequency index as a measure of contamination of barley and malt, J. Inst. Brew., 88, 133, 1982.
51. Schwabe, M., Rath, F., Golomb, A., Engels, R., and Krämer, J., Immunologischer Schnellnachweis von Fusarium in Getreide, Monatsschr. Brauwiss., 11, 408, 1993.
52. Flannigan, B. and Healy, R. E., The microflora of barleys accepted and rejected for malting, J. Inst. Brew., 89, 341, 1983.
53. Flannigan, B., Distribution of seed-borne microorganisms in naked barley and wheat before harvest, Tr. Br. Mycol. Soc., 62, 51, 1974.
54. Kelly, L. and Briggs, D. E., The influence of the grain microflora on the germinative physiology of barley, J. Inst. Brew., 98, 395, 1992.
55. Warnock, D. W., Use of immunofluorescence to detect mycelium of Alternaria, Aspergillus and Penicillium in barley grains, Tr. Br. Mycol. Soc., 61, 1973.
56. Gourama, H. and Bullerman, L. B., Detection of molds in foods and feeds: potential rapid and selective methods, J. Food Prot., 58, 1389, 1995.
57. Schwarz, P. B., Beattie, S., and Casper, H. H., Relationship between Fusarium infestation of barley and the gushing potential of malt, J. Inst. Brew., 102, 93, 1996.
58. Schwabe, M., Fenz, R., Engels, R., Kramer, J., and Rath, F., Nachweis von Fusarium auf Braugerste mit dem EPS-Latex-Agglutinations-Test, Monatsschr. Brauwiss., 47, 160, 1994.
59. Niessen, L., Donhauser, S., and Vogel, H., Zur Problematik von Mykotoxinen in der Brauerei, Brauwelt, 131, 1510, 1991.
60. Weddeling, K., Bäßler, M. S., Doerk, H., and Baron, G., Orientierende Versuche zur Anwendbarkeit enzymimmunlogischer Verfahren zum Nachweis von Deoxynivalenol, Ochratoxin A und Zearalenon in Braugerste, Malz und Bier, Monatsschr. Brauwiss., 3, 94, 1994.
61. Bosch, H., Tessin, N., Bellner, H-G., and Bäßler, H. M. S., Überprüfung der Eignung von Enzymimmuno-assays (ELISA) für die Mykotoxinanalytik in der Brauwirtschaft, Monatsschr. Brauwiss., 6, 196, 1994.
62. Ramakrishna, N., Lacey, J., Candlish, A. A. G., Smith, J. E., and Goodbrand, I. A., Monoclonal antibody-based enzyme linked immunosorbent assay of aflatoxin B1, T-2 toxin and ochratoxin in barley, J. Assoc. Off. Anal. Chem., 73, 71, 1990.
63. Leißner, C. E. W., Niessen, M. L., and Vogel, R. F., Nachweis von Fusarium graminearum und Fusarium culmorum under Verwendung einer sektionsspezifischer Polymerase-kettenreaktion, Proc. Eur. Brew. Conv., Maastricht, 69, 1997.
64. Niessen, M. L. and Vogel, R. F., Monitoring of trichotecene producing Fusarium species in brewing cereals using a group specific Polymerase Chain Reaction, Proc. Eur. Brew. Conv., Maastricht, 61, 1997.
65. Flannigan, B., The microflora of barley and malt, in Brewing Microbiology, Priest, F. G. and Campbell, I., Eds., Elsevier Science Publishing Co. Inc., New York, 1987, 83.
66. Spicher, G., Schimmelpilze an Getreide und ihre Bedeutung für die Qualität unter Besonderer Berücksichtigung der Braugerste, Monatsschr. Brauwiss., 2, 68, 1989.
67. Haikara, A., Microbial contaminants in maltings and breweries, in Proceedings on the Comett Course on Microbial Contaminants, Korhola, M. and Backström, V., Eds., Helsinki, 1991 and 1992, 229.
68. Bol, J. and Huis in 't Veld, J. H. J., The occurrence of fungi on barley, in raw materials and in the malthouse: prevention and consequences of infection, Louvain Brewing Letters, 1, 4, 1988.
69. Niessen, L., Donhauser, S., Weideneder, A., Geiger, E., and Vogel, H., Mykologische Untersuchungen an Cerealien und Malzen im Zusammenhang mit dem Wildwerden (Gushing) des Bieres, Brauwelt, 16/17, 702, 1992.
70. Schildbach, R. B., Problems relating to infestation with microorganisms on malting barley and malt, Brauwelt Int., 230, 1989.
71. Flannigan, B., Primary contamination of barley and wheat grain by storage fungi, Tr. Br. Mycol. Soc., 71, 37, 1978.
72. Hill, R. A. and Lacey, J., Penicillium species associated with barley grain in the U.K., Tr. Br. mycol. Soc., 82, 297, 1984.
73. Mislivec, P. B. and Tuite, J., Species of Penicillium occurring in freshly harvested and in stored dent corn kernels, Mycologia, 62, 67, 1970.
74. Riis, P., Vaag, P., and Peetz, J., Influence of barley variety on Fusarium field infection, Proc. Eur. Brew. Conv., Brussels, 117, 1995.
75. Hoy, J. L., Macauley, B. J., and Fincher, G. B., Cellulases of plant and microbial origin in germinating barley, J. Inst. Brew., 87, 77, 1981.
76. Muller, M., Jones, R., and Gattenberg, D., Scab of wheat and barley: a reemerging disease of devasting impact, Plant Dis., 81, 1340, 1997.
77. Gaber, S. D. and Roberts, E. H., Water-sensitivity in barley seeds II. Association with micro-organism activity, J. Inst. Brew., 75, 303, 1969.
78. Pitt, J. I. and Hocking, A. D., Fungi and Food Spoilage, Academic Press, Sydney, 1985
79. Tuite, J. F. and Christensen, C. M., Grain storage studies. XVI. Influence of storage conditions upon the fungus flora of barley seed, Cereal Chem., 17, 1, 1955.
80. Angelino, S. A. G. F. and Bol, J., Impact of microflora during storage and malting on malt properties, Proc. Chair J. De Clerck IV, Leuven, 1990.
81. Beck, R., Süß, A., Lepschy, J., and Palant, J., Untersuchungen zur Kenntnis der Mikrobiologie von Braugerste und Brauweizen. II. Mitteilung: Mikrobiologische Aspekte der Getreidelagerung und die Mikrobiologie der Mälzung, Brauwelt, 46, 2388, 1992.
82. Flannigan, B. and Bana, M. S..O., Growth and enzyme production in Aspergilli which cause deterioration in stored grain, Proc. Int. Biodeterior. Symp. IV, Berlin, 229, 1980.
83. Ainsworth & Bisbey's dictionary of the fungi, Hawshworth, D. L., Kirk, P. M., Sutton, B. C., and Pegler, D. N., Eds., CAB International, 1995.
84. Etchevers, G. C., Banasik, O. J., and Watson, C. A., Microflora of barley and its effects on malt and beer properties: a review, Brewers Dig., 46, 1977.
85. Prentice, N. and Sloey, W., Studies on barley microflora of possible importance to malting and brewing quality. I. The treatment of barley during malting with selected microorganisms, Proc. Am. Soc. Brew. Chem., 28, 1960.
86. Basson, A. B. K. and de Villiers, O. T., Effect of irradiation on quality characteristics of Clipper barley and malt, J. Am. Soc. Brew. Chem., 50, 106, 1992.
87. Gjertsen, P., Trolle, B., and Andersen, K., Studies on gushing. II. Gushing caused by microorganisms, specially Fusarium species, Proc. Eur. Brew. Conv., Stockholm, 428, 1965.
88. Munar, M. J. and Sebree, B., Gushing - a Malster's View, J. Am. Soc. Brew. Chem., 55, 119, 1997.
89. Haikara, A., Malt and beer from barley artificially contaminated with Fusarium in the field, Proc. Eur. Brew. Conv., London, 401, 1983.
90. Briggs, D. E. and McGuinness, G., Microbes on barley grains, J. Inst. Brew., 99, 249, 1993.
91. Gyllang, H. and Martinson, E., Aspergillus fumigatus and Aspergillus amstelodami as causes of gushing, J. Inst. Brew., 82, 182, 1976.
92. Gyllang, H., Sätmark, L., and Martinson, E., The influence of some fungi on malt quality, Proc. Eur. Brew. Conv., Amsterdam, 245, 1977.
93. South, J. B. and Corkey, K., Respiratory organic acids during malting - new quality parameters for malt, Proc. Eur. Brew. Conv., Brussels, 233, 1995.
94. Schapira, S. F. D., Whitehead, M. P., and Flannigan, B., Effects of the mycotoxins diacetoxyscirpenol and deoxynivalenol on malting characteristics of barley, J. Inst. Brew., 95, 415, 1989.
95. Yin, X. S., MacGregor, A. W., and Clear, R. M., Field fungi and β-glucan solubilase in barley kernels, J. Inst. Brew., 95, 195, 1989.
96. Flannigan, B. and Sellars, P. N., Amylase, β-glucosidase and β-xylosidase activity of thermotolerant and thermophilic fungi isolated from barley, Tr. Br. Mycol. Soc., 69, 316, 1977.
97. Borsa, J., Chelack, W. S., Marquardt, R. R., and Frohlich, A. A., Comparison of irradiation and chemical fumigation used in grain disinfecton on production of ochratoxin A by Aspergillus alutaceus in treated barley, J. Food Prot., 55, 990, 1992.
98. Schwarz, P., Casper, H., Barr, J., and Musial, M., Impact of Fusarium head blight on the malting and brewing quality of barley, Proc. Eur. Fusarium Sem. V, Szeged, 813, 1997.
99. Laitila, A., Tapani, K. M., and Haikara, A., Lactic acid starter cultures for prevention of the formation of Fusarium mycotoxins during malting, Proc. Eur. Brew. Conv., Maastricht, 137, 1997.
100. Pitt, J. I., Peniciilium viridicatum, Penicillium verrucosum and production of ochratoxin A, J. Appl. Environ. Microbiol., 53, 266, 1987.
101. Frisvad, J. C., The connection between the Penicillia and Aspergilli and mycotoxins with special emphasis on misidentified isolates, Arch. Environ. Contam. Toxicol., 18, 452, 1989.
102. MacGregor, A. W. and Yin, X. S., β-glucan solubilase from barley - further observations, J. Am. Soc. Brew. Chem., 48, 82, 1990.
103. Doran, P. J. and Briggs, D. E., The use of chemical agents to overcome dormancy in malting barley, J. Inst. Brew., 99, 85, 1993.
104. Köksel, H., Çelik, S., and Özkara, R., Effects of gamma irradiation of barley and malt on malting quality, J. Inst. Brew., 104, 89, 1998.
105. Avtar, S., Tejinder, S., and Bains, G. S., Effect of irradiation on the malting quality of barley, J. Inst. Brew., 91, 253, 1985.
106. Dixon, T. R., Process for the production of acidified malt, United States Patent Office, 2,903,399, 1959.
107. Derdelinckx, G., Maudoux, M., Martens, H., Verachtert, H., and Dufour, J. P., Bières spéciales, malts et moûts de type acide, in Bactéries Lactiques, Aspects Fondamentaux et technologiques, Lorica, Uriage, 1994, 333.
108. Haikara, A. and Laitila, A., Influence of lactic acid starter cultures on the quality of malt and beer, Proc. Eur. Brew. Conv., Brussels, 249, 1995.
109. Haikara, A. and Mattila-Sandholm, T., Procedure for treatment of seed material to be germinated, International application published under the Patent Cooperation Treaty (PCT), WO 94/16053, 1994.
110. Hoogland, M., Macfadden, D., Schmedding, D., and Peters, A., Method for improving the properties of malted cereals, International application published under the patent Cooperation Treaty (PCT), WO 94/29430, 1994.
111. Boivin, P. and Malanda, M., Inoculation by Geotrichum candidum during malting of cereals and other plants, Demande internationale publiée en vertu du Traité de Cooperation en matière de Brevets (PCT), WO96/34085, 1996.
112. Boivin, P. and Malanda, M., Application industrielle de l'ensemencement de ferment au cours du maltage pour l'amélioration de la qualité sanitaire et biophysique du malt, Proc. Eur. Brew. Conv., Maastricht, 117, 1997.
113. Coppens, T., Delcour, J. A., and Iserentant, D., Process for the preparation of malted cereals, International application published under the Patent Cooperation Treaty (PCT), WO98/03627,1998.
114. Noots, I., Derycke, V., Cornelis, K., Iserentant, D., Michiels, C., Delcour, J. A., Ladish, W., and Coppens, T., Improvement of malt modification by use of fungal starter cultures, Am. Soc. Brew. Chem. Newsletter, 58, 20, 1998.
115. Pekhtereva, N. T., II'ina, A. I., and Bogdanova, L. V., Effect of yellow pigmented bacteria om malt quality, Fermentnaya i Spirtovaya Promyshlennost, 7, 10, 1981.
116. Dillon, V. M. and Cook, P. E., Biocontrol of undesirable, microorganism in foods, in Natural Antimicrobial Systems and Food Preservation, Dillon, V. M. and Board, R. G., Eds., CAB International, 1994, 255.