Review article

The Effect of Barley and Wheat Microflora on Malt and Beer Quality

Kristina Habschied ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J.J. Strossmayera, Kuhačeva 20, Osijek, Hrvatska
Natalija Velić ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J.J. Strossmayera, Kuhačeva 20, Osijek, Hrvatska
Marina Tišma ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J.J. Strossmayera, Kuhačeva 20, Osijek, Hrvatska
Vinko Krstanović ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J.J. Strossmayera, Kuhačeva 20, Osijek, Hrvatska

Abstract

Microorganisms (fungi, yeasts and bacteria) largely present on barley and wheat, raw materials used for malt production, have great effect on the final product, malt. Consequently, microorganisms also affect the quality of wort and beer. Although bacteria and yeasts are dominant species on barley and wheat before and after the harvest, the real problem are fungi, due to their harmful metabolites that affect health safety of raw material and the quality of malt itself. Particularly problematic fungi are those from genus Fusarium that infl ict economical damage to the whole cereal industry, and due to the possibility of the mycotoxins production, they present health threat to humans and animals. It is therefore
necessary to monitor microfl ora throughout the productive chain „barley-beer“ and to suppress the proliferation of unwanted microorganisms, before and during malting.

Keywords

barley; wheat; Fusarium; malt; wort; beer; mycotoxins

Hrčak ID:

76240

URI

https://hrcak.srce.hr/76240

Publication date:

31.12.2011.

Article data in other languages: croatian

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