Abstract
This study examines the use of Pythium oligandrum as a biological control agent to suppress Fusarium culmorum growth and mycotoxin production during the malting of wheat (Triticum aestivum L.). The optimum application phase and dose of P. oligandrum were studied. The effect of P. oligandrum on F. culmorum-infected wheat was quantitatively evaluated through RT-PCR along with deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) content in wheat malt (WM). In addition, the effect of P. oligandrum treatment on WM quality was quantified by European Brewery Convention standard methods. Treatment by P. oligandrum in the steeping stage (2 g P. oligandrum/kg wheat) yielded optimal suppression of Fusarium contamination (20%) and mycotoxin content (17% DON and 21% D3G) relative to untreated WM. Treatment dose showed a maximum effect between 0.6 and 1 g P. oligandrum/kg of wheat, resulting in 12–14% Fusarium contamination, 13–14% DON, and 15–18% D3G, relative to untreated malt. Wheat malts treated with P. oligandrum showed no deterioration of malting or brewing quality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
