Abstract
Fusariumsporotrichioides and F. langsethiae are present in barley crops. Their toxic metabolites, mainly T-2 toxin, affect the quality and safety of raw material and final products such as beer. Therefore, it is crucial to reduce Fusarium spp. proliferation and T-2 toxin contamination during the brewing process. The addition of Geotrichum candidum has been previously demonstrated to reduce the proliferation of Fusarium spp. and the production of toxic metabolites, but the mechanism of action is still not known. Thus, this study focuses on the elucidation of the interaction mechanism between G. candidum and Fusarium spp. in order to improve this bioprocess. First, over a period of 168 h, the co-culture kinetics showed an almost 90% reduction in T-2 toxin concentration, starting at 24 h. Second, sequential cultures lead to a reduction in Fusarium growth and T-2 toxin concentration. Simultaneously, it was demonstrated that G. candidum produces phenyllactic acid (PLA) at the early stages of growth, which could potentially be responsible for the reduction in Fusarium growth and T-2 toxin concentration. To prove the PLA effect, F. sporotrichioides and F. langsethiae were cultivated in PLA supplemented medium. The expected results were achieved with 0.3 g/L of PLA. These promising results contribute to a better understanding of the bioprocess, allowing its optimization at an up-scaled industrial level.
Highlights
Beer is the most consumed alcoholic beverage worldwide and the third most popular drink overall after water and tea
The co-culture experiment consisted of simultaneously inoculating G. candidum and Fusarium strains into yeast and malt (Ym) medium for different incubation times at 22 ◦ C, 150 rpm
Microbial dry weight, T-2 toxin and phenyllactic acid (PLA) concentrations were analyzed in control cultures (G. candidum, F. langsethiae 2297 and F. sporotrichioides 186 alone) and in co-cultures
Summary
Beer is the most consumed alcoholic beverage worldwide and the third most popular drink overall after water and tea. In 2018, beer production in the European Union was estimated to be nearly. Barley is the main ingredient in the brewing process and its quality directly influences the characteristics of the final product. Barley crops can be contaminated by several fungal species belonging to Aspergillus, Penicillium and Fusarium genera [2]. The latter is the most prevalent genus all over the world and the main genus in Europe [3]. Fusarium species are responsible for the production of toxic metabolites called mycotoxins, which are of increasing concern at both health and economic levels [4]. Recent surveys carried out in Europe have demonstrated that barley crops are frequently contaminated
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