The Influence of Starter Cultures on Barley Contaminated with Fusarium Culmorum TMW 4.0754

Abstract

This study investigates the effects of lactic acid bacteria (LAB) added concomitantly to barley infected with fungal spores or mycelia of Fusarium culmorum TMW 4.0754. The trials were performed in a micromalting plant simulating an industrial malting program. Malt samples were compared with those of nonacidified barley, disinfected nonacidified barley, chemically acidified barley, and barley with additional modified DeMan-Rogosa-Sharpe 4 medium. All control samples had fungal spores and fungal mycelia added. Bacterial cultures were chosen as a result of their enzymatic (proteolytic/amylolytic) activity level or their good acidification properties. The effects of the LAB and Fusarium-infected malts on wort characteristics were investigated. Characteristics such as pH, extract, color, viscosity, total soluble nitrogen (TSN), free amino nitrogen (FAN), apparent fermentability, and lautering performance of the resultant worts were determined. Results showed that spores of F. culmorum TMW 4.0754 do not affect the quality of malt or wort. The quality of wort was reduced when mycelia of F. culmorum were applied in the presence of LAB or chemical lactic acid leading to slower filtration rates, lower extract, fermentability, TSN, and FAN yields along with higher viscosity levels. These effects seemed to depend mainly on the presence of mycelia together with the content of lactic acid present.