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Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Professional paper

https://doi.org/10.31727/gzb.45.6.9

The impact of microorganisms on barley and malt quality

Vinko Krstanović ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Kristina Habschied ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Tanja Mađerević-Pavetić ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Snježana Keleković ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Ana Domaćinović ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Krešimir Mastanjević orcid id orcid.org/0000-0002-2110-6141 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska

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Abstract

Microorganisms are inevitably present in barley, malt, wort, and sometimes in finished beer. They are the cause of numerous problems in the brewing industry. Microbial colonization of barley occurs already in the field during the vegetation transition of barley. The microflora on barley and the malt obtained from it affects numerous aspects of the quality of the production process in malthouses and breweries and on the quality of the finished beer. In addition, the presence of microbial contamination on barley results in the formation of antimicrobial compounds, the presence of which indicates stress during the vegetative period of barley cultivation caused by microbial contamination. If they survive the wort brewing process, these compounds can have negative or positive effects on the further production process and on the finished beer. Furthermore, the microorganisms present on barley can themselves produce antimicrobial compounds against other microorganisms that can also affect the yeast and the malt and beer production process itself. This paper provides a basic overview of the influence of barley microflora on the malting process and malt quality, wort production and its quality, the fermentation process and its influence on the activity of brewer's yeast and on the final product, beer.

Keywords

barley; malt; beer; microflora; mycotoxins

Hrčak ID:

287457

URI

https://hrcak.srce.hr/287457

Publication date:

14.12.2022.

Article data in other languages: croatian

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 16 November 2022

Date accepted: 23 November 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 92-98

DOI: 10.31727/gzb.45.6.9

Article Information (continued)

Categories:

Subject: Stručni rad

Categories:

Subject: Case-report

Keywords:

Keyword: ječam

Keyword: slad

Keyword: pivo

Keyword: mikroflora

Keyword: mikotoksini

Keywords:

Keyword: barley

Keyword: malt

Keyword: beer

Keyword: microflora

Keyword: mycotoxins

Mikroorganizmi u pivarskim sirovinama tijekom slađenja

Translated Title (en): The impact of microorganisms on barley and malt quality

Vinko Krstanović[1]

Email:

Kristina Habschied[1]

Email:

Tanja Mađerević-Pavetić[1]

Email:

Snježana Keleković[1]

Email:

Ana Domaćinović[1]

Email:

Krešimir Mastanjević[1]

Email: kmastanj@ptfos.hr

 

[1] Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska

Abstract

Mikroorganizmi su neizbježno prisutni u ječmu, sladu, sladovini, a ponekad i u gotovom pivu. Uzročnici su brojnih problema u pivarskoj industriji. Mikrobna kolonizacija ječma javlja se već u polju tijekom vegetacijskog perioda ječma. Mikroflora na ječmu i od njega dobivenog slada utječe na brojne aspekte kvalitete samog proizvodnog procesa u sladarama i pivovarama i na kvalitetu gotovog piva. Osim toga, prisutnost mikrobne kontaminacije na ječmu rezultira stvaranjem antimikrobnih spojeva, čija prisutnost ukazuje na stres tijekom vegetacijskog perioda uzgoja ječma uzrokovanog mikrobnom kontaminacijom. Ako prežive proces kuhanja sladovine ovi spojevi mogu imat negativne ili pozitivne učinke na daljnji proces proizvodnje i na gotovo pivo. Nadalje mikroorganizmi prisutni na ječmu mogu i sami proizvoditi antimikrobne spojeve protiv drugih mikroorganizama koji također migu utjecati i na kvasac i na sam proces proizvodnje slad i piva. U ovom radu dan je osnovni pregled utjecaja mikroflore ječma na proces slada i kvalitete slada, proizvodnju sladovine i njezinu kvalitetu, proces vrenja i utjecaja na aktivnost pivarskog kvasca te na konačni proizvod, pivo.

Translated Abstract

Microorganisms are inevitably present in barley, malt, wort, and sometimes in finished beer. They are the cause of numerous problems in the brewing industry. Microbial colonization of barley occurs already in the field during the vegetation transition of barley. The microflora on barley and the malt obtained from it affects numerous aspects of the quality of the production process in malthouses and breweries and on the quality of the finished beer. In addition, the presence of microbial contamination on barley results in the formation of antimicrobial compounds, the presence of which indicates stress during the vegetative period of barley cultivation caused by microbial contamination. If they survive the wort brewing process, these compounds can have negative or positive effects on the further production process and on the finished beer. Furthermore, the microorganisms present on barley can themselves produce antimicrobial compounds against other microorganisms that can also affect the yeast and the malt and beer production process itself. This paper provides a basic overview of the influence of barley microflora on the malting process and malt quality, wort production and its quality, the fermentation process and its influence on the activity of brewer's yeast and on the final product, beer.

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