Brewing Barley Research Articles

Highlights of the strategy for the implementation of the brewing barley variety program

Modern realities dictate the need to obtain scientific results and technologies that will be the basis for the innovative development of the domestic market for products and services. Creation and introduction into production of a new variety of brewing barley to fill the resulting niche. The purpose of the research is to determine the key points of the strategy for implementing the program for creating a brewing barley variety. The main points are: the availability of conditions and tactical decisions for the implementation of the program, the development of program stages and the production base. The project implementation period will be 3 years; net present value (NPV) – 1,348,141.7; project profitability index (PI) – 1.18; discounted payback period (DPP) – 7 years.

Study of the efficiency of direct (no-till) sowing of grain crops in the Republic of Chuvashia

The current study was carried out in order to identify the efficiency of direct (no-till) sowing of grain crops after potatoes on medium loamy gray forest soils with 2.33 % of humus, 210 mg/kg of mobile phosphorus, 162 mg/kg of exchangeable potassium and 6.6 units of acidity. The objects of study were winter and spring wheat, spring barley for brewing and fodder, maize for grain and silage. The sowing complex ‘Amazone Primera DMC’ has carried out direct (no-till) sowing of disease-treated seeds with the simultaneous application of mineral fertilizers. Grain crop treatment to control weeds, pests, and diseases, as well as top dressing with macro- and micro-fertilizers were aimed at obtaining the maximum productivity of each grain crop. The hydrothermal coefficient in the 2020 growing year was 1.04, in 2021 it was 0.60 and in 2022 it was 1.05. Harvesting was carried out in the phase of full ripening of grain and milky-wax ripeness of cobs when laying maize silage. On average, the largest (3.85 t/ha) grain productivity when using direct (no-till) sowing was produced by maize, and the least yields (2.00 t/ha) were given by brewing barley. In the production of these crops, there have been identified maximum (2.72) and minimum (1.99) energy efficiency coefficients. An economic estimation has shown the feasibility of direct (no-till) sowing of winter wheat, where the maximum (68.4 %) level of profitability was established. The minimum (14.8 %) level of profitability was found in the cultivation of brewing barley, which could be explained by the high degree of material and labor costs and low productivity. The profitability of the production of other crops was lower in 1.21-3.39 times. In general, agroeconomic and energy analysis has proved a high efficiency of direct (no-till) sowing in the cultivation of winter wheat and maize after potatoes in the agro-climatic conditions of the Republic Chuvashia.

Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR—A Comparison between Molecular Diagnostic and Culture Technique

Filamentous fungi have a crucial impact on the food safety and technological quality of malting barley. Commonly used techniques for the detection of seed-borne fungi are based on cultivation and identification by morphological criteria. In contrast, this study established a quantitative real-time polymerase chain reaction (PCR) assay based on SYBR green technology for the detection and quantification of black fungal species (Alternaria spp., Epicoccum nigrum, Cladosporium cladosporioides, Penicillium verrucosum and Aspergillus niger) on brewing barley and compares it with the traditional cultivation technique and visual assessment. To screen the fungal spectrum over different barley varieties and harvest years, naturally infected samples of malting barley and corresponding malts (Hordeum vulgare L.) were analyzed over four consecutive years (2018–2021), grown under different climatic conditions in Germany. Alternaria and Cladosporium spp. DNA were present in all examined barley samples, even without visible contamination. In contrast, detection via culture-based methods does not reliably cover all species. Molecular analysis showed that there was less fungal biomass after malting, by 58.57% in the case of A. alternata, by 28.27% for Cladosporium spp. and by 12.79% for Epicoccum nigrum. Correlation analysis showed no causal relationship between fungal DNA and the number of black kernels. The qPCR provides a highly sensitive and time-saving screening method for detecting latent fungal infections in brewing grains to identify batches that are potentially highly contaminated with toxigenic fungi.

ВЛИЯНИЕ СПОСОБОВ ОБРАБОТКИ ПОЧВЫ И УРОВНЕЙ МИНЕРАЛЬНОГО ПИТАНИЯ НА УРОЖАЙНОСТЬ И КАЧЕСТВО ЗЕРНА ЯРОВОГО ЯЧМЕНЯ СОРТА ВЛАДИМИР В УСЛОВИЯХ ЦЕНТРАЛЬНОГО РАЙОНА НЕЧЕРНОЗЕМНОЙ ЗОНЫ

Providing the brewing industry with locally produced raw materials is important both from an economic point of view and in terms of import substitution. Breeders create brewing barley varieties with a reduced protein content, however, in production they often use universal varieties that combine high yields with an average protein content of 11–12%. For such varieties, it is necessary to develop technological methods for obtaining a crop with specified properties, depending on the purposes of using the products. The quality indicators of barley grain and the efficiency of its production are significantly influenced by mineral fertilizers and the minimization of soil cultivation. In this regard, the authors studied the effect of minimal tillage on the yield and grain quality of spring barley of the Vladimir variety at two levels of mineral nutrition (without fertilizers 26 and with full supply oif mineral fertilizer – N35P40K135) in a two-factor field experiment carried out in 2018–2019 on the medium-loamy light gray forest soil. The experiment helped determine the yield and structure of the crop, the content of protein, starch, and grain hoodness (hull content). It was found that the lack of precipitation during the barley tillering – heading period leads to a decrease in grain yield by 40.0–54.8% as compared with the conditions of increased moisturizing. At the same time, there was an increase in the grain protein content by 1.4–1.7% and the grain filminess by 0.5–0.9%. The use of moderate rates of complete mineral fertilizer (N35P40K85) led to an increase in the barley yield by an average of 13.2% and the grain protein content by an average of 0.2%. On the other hand, it led to a decrease in the grain filminess by 0.2% and starch content by 0.4–0.6%. The positive effect of nitrogen fertilizers on the increase in protein content in barley grain was higher under minimal tillage. Under minimal tillage, regardless of the level of moisture supply and mineral nutrition, there was a tendency towards a decrease in the barley yield by an average of 3.9%, mainly due to a decrease in the density of the productive stalk. There was also a tendency towards a decrease in the protein content in the barley grain – by 0.3% – when no complete mineral fertilizer was used.

Assessment of the initial material for breeding brewing barley

Assessment of the initial material for breeding brewing barley

Якість як ключовий показник ефективності виробництва ячменю пивоварного призначення

The purpose of the article is to generalize the theoretical foundations of the formation of brewing quality in grain and practical experience of barley farms and formulate recommendations on ways to improve the quality of grain products as a key indicator of efficiency of production of malting barley. Research methods. The following methods were used in the research: monographic, scientific generalization (in clarifying the essence of the concept of "quality"), dialectical (in determining the role of quality), expert evaluation (to determine the requirements of statistically unaccounted for barley), system analysis and abstract logical, (to determine the dynamics of the market, price conditions, justification of conclusions and proposals). Research results. The essence of the concept of product quality is revealed and the requirements of national standards for the quality of barley in the direction of use in comparison with European and modern contractual specifications of the malt producer directly in Ukraine are comprehensively covered. The factors influencing the quality of barley are clarified and recommendations how to improve it are adapted to the resource constraints of agricultural enterprises and changes in the external environment. A special role in improving the quality of malting barley is given to the integrated quality management system. The definition of brewing quality of grain as an economic category, which forms its additional value at all stages of the chain of physiological and biochemical transformations from barley to malt and beer is substantiated. We believe that the generalizing measure of economically optimal product quality is the price, which represents the ratio of production costs and sales of products with a set of properties. Scientific novelty. Studies of the role of quality, factors of its formation and impact on economic efficiency of production are based on multi-vector analysis of theoretical foundations on quality issues and practical experience in growing barley for brewing in farms cooperating with malting corporations in Ukraine. Practical significance. Conclusions on the need for unambiguous adequate perception of the role and quality problems of market-forming institutions and recommendations for improving the efficiency of malting barley by improving its quality will help to achieve a balance of industrial and commercial relations between related agricultural enterprises and malt corporations and sustainable development. Tabl.: 2. Refs.: 19.

Variability of the test weight and 1000-kernel weight of brewing barley cultivars depending on the genotype and weather conditions

The study purpose is to create highly adaptive brewing barley cultivars, for which it is advisable to evaluate the variability of the 1000-kernel weight and test weight as indicators of the brewing raw material quality, depending on the genotype and growing conditions.Materials and methods. The study was conducted in 2014–2017. The experimental plot area was 10 m2, in four replications. The plot arrangement was randomized. Twenty six two-row chaffy spring barley cultivars of different origin were taken as starting material.The test weight was measured with a liter grain-unit scale. The significance of differences was determined by ANOVA. Post hoc comparison was performed by the Homogenous groups method (Fisher LSD). The coefficients of variation and correlation were calculated in the STATISTICA 10 application.Results and discussion. In the study, cultivars with the highest (Etyket -51.0 g and Podyv -50.7 g) and the lowest 1000-kernel weight (Kozvan and Sebastian -43.6 g) were identified. Similar comparisons were carried out for the test weight, and cultivars with high (Khadar, Sofiara - 715 g/L, Avhur and Sebastian - 713 g/L) and low (Pasadena - 686 g/L, Kozvan and Arikada - 691 g/L) values were identified. There was a close linear relationship between the 1000-kernel weight and test weight(r = 0.63).The vegetation period of 2014 with the optimal balance of air temperature and rainfall was the most favorable for fulfillment of the barley genotype potential in terms of the 1000-kernel weight and test weight.Technologically valuable cultivars have been distinguished: Podyv, Sofiara and Sebastian, which can provide a high yield of product per unit of marketable raw materials during processing.Conclusions. In the studied sample of barley cultivars, the ranking by 1000-kernel weight and test weight did not change from year to year, indicating a strong role of the genotype in the control of these parameters. An increase in the 1000-kernel weight and test weight is possible with optimal watering during the development phases from emerging to filling.The variability of the 1000-kernel weight was weak or medium; the variability of the test weight was very weak, also indicating a strong genetic control of these parameters.

Ecological and biological conformity of conditions of the brewing barley cultivation zone

The correspondence of agro-ecological and climatic factors of the external environment of the industrial zone of brewing barley to the biological requirements of barley culture has been analyzed. The peculiarity of brewing barley in the formation of the crop and its quality is characterized by the necessity of directing, in the process of photosynthesis, the accumulation of the carbohydrate component of the grain more than in the protein content. The important role of ensuring these requirements depends mainly on the PAR of the long-wavelength range, especially during the second half of the growing season, during the growth and development of the grain. At this time, an important factor in ensuring the brewing quality of barley is the moisture supply of soil moisture, as it depends on the growth process of the grain. The barley culture belongs to the early spring cereals. Due to the changes in climatic conditions, which is directly related to the zone of industrial brewing of barley by analysis of ten-year temperature data, the favorable conditions for the growth and development of barley, the conditions of sowing in early spring have been found. In particular, sowing time is actually possible 20-25 days earlier than traditional, this is the first and second ten days of March. Conducted trial reconnaissance crops in the first decade of March ensured the effective development of plants and the formation of crops favorable to meet the quality requirements for the cultivation of products for the production of malt. The vegetative period of development before the onset of the generative has increased in plants up to 45 days, which by itself is a rather positive component of the efficiency of cultivation technology according to the results of the analysis of climatic factors of the zone of industrial production of brewing barley. As a result of analytical studies the improvement of ecological and biological compliance of spring barley development for the period 2010-2019 has been revealed. Due to the early onset of heat in March, there was a need to make adjustments to certain elements of technology based on appropriate research to ensure effective implementation of the agro-ecological resource of the area. The urgent tasks, with the aim of balanced processes of spring barley development to energy conditions of the environment, are research with seeding rate, row spacing, depth of seeds wrapping, application of mineral fertilizers.

Main Indicators in Technological Qualities of Grain Brewing Barley and Food Oats at Fractionalization

The variability in the main indicators of the technological qualities and the range of variability (min–maх) has been established for the different fractions of grain of brewing barley varieties Bios 1 (bred in the Podmoskovie Science and Production Association) and covered oats Argamak (bred in the Rudnitsky Northeast Agricultural Research Institute) and their (quality indicators) dependencies between themselves and the yield value. The 1000-grain mass and the protein content vary to the maximum extent (the largest coefficient of variation–V, %) during the fractionalization of grain of brewing barley and covered oats. The grain unit of both crops, the extractivity of barley, and hoodness of oats vary to the minimum extent. A wide variation in the mass of 1000 grains and the protein content of the grain during fractionalization makes it possible to significantly regulate them in the desired direction compared to such indicators as grain unit, extractivity, and hoodness. The relationship between the main indicators of the technological qualities of brewing barley and covered oat grain fractionated on standard sieves with oblong holes are presented and discussed. A significant negative relationship between the extractivity and the protein content in the grain of different fractions of brewing barley was found. However, neither studied crops had any statistically significant dependencies of the test mass of the grain on the protein content in the grain of different fractions. It was shown that the dependences between the content of extractives in barley grain, protein content in grain, and grain nature in both crops and the mass of 1000 grains have a complex, nonlinear character. In most cases, the dependences between the main indicators of the technological qualities of barley and oat grains are most accurately (by the value of R2) described by second-order equations with clearly defined extremum points that are within the limits of the obtained experimental data. Regardless of the emerging hydrothermal conditions of the growing season, no statistically significant dependences between the protein content in the grain of various fractions of brewing barley and covered oats and the value of their yield were found.

Relationships between the main indicators of technological qualities of grain brewing barley and food oats at fractionalization

The range of variability (min maх) and variability of the main indicators of the technological qualities of grain different fractions of brewing barley varieties Bios 1 (selected in the Podmoskovie Science and Production Association) and hulled oats Argamak (selected in the N.V. Rudnitsky North-East agricultural research institute) and their (quality indicators) dependencies between themselves and the yield value is established. To the maximum extent (at largest coefficient of variation - V, %), the fractionation of brewing barley grain and hulled oats varies the 1000-grain weight and the protein content, the minimum is the test weight of both grain crops, extractivity of barley and hull of oats. A wide variation of the mass of 1000-grain weight and the protein content of the grain during fractionation makes it possible to significantly regulate them in the desired direction compared to such indicators as test weight, extractivity and hull of oats. The relationships between the main indicators of the technological qualities of brewing barley grain and hulled oats when fractionated on standard sieves with oblong holes are presented and discussed. A significant negative relationship was found between the extractivity and the protein content in the grain of different fractions of brewing barley. However, both of the studied cultures did not reveal any statistically significant dependencies of the test weight of the grain on the protein content in the grain of different fractions. The dependencies of the content of extractivity in the barley grain, the protein content in the grain and test weight of both the studied cultures and of 1000-grain weight have a complex non-linear character. It is shown that in most cases the dependencies between the main indicators of the technological qualities of barley and oats grains are most accurately (at largest R2) described by second-order equations with clearly defined extremum points that are within the experimental data obtained. Regardless of the folding hydrothermal conditions of the growing season, between the protein content in the grain of different fractions of brewing barley and hulled oats and their (fractions) yield, no statistically significant dependencies were found.

Формирование пивоваренных свойств зерна ячменя в зависимости от режима питания и применения фиторегуляторов при выращивании на дерново-подзолистой почве

In the field experiments with brewing barley, carried out on sod-podzolic medium-loamy soil, it has been found out, that the raising doses of nitrogen application increased grain productivity of barley plants (by 18-33%), grains protein content, α-amylases, сatalases and peroxidases activity, but decreased grain unit and β-amylases activity. In water deficit weather conditions (Hydrothermal coefficient of moisture on the G.T Selyaninov = 1-1.3) the raising doses of phosphorus and potassium (Р120, К120) increased the grain productivity of barley plants (by10-28%), the mass of 1000 grains, their germination ability and α-amylases activity, but decreased β-amylases, сatalases, peroxidases activity and grains protein content making it not more then normative level (12%). In 7-days germinated grains of barley harvested in the variants with raising doses of nitrogen it has been revealed increasing of α-amylases, proteases, catalases, peroxidases activity, but decreasing of β-amylases activity. In the variants with higher doses of phosphorus and potassium barley grains were formed, which observed on the 7th day of sprouting increased α-amylases and peroxidases activity and reduced activity of β-amylases. It has been revealed, that phytoregulators novosil and epin application enhanced grain productivity of barley plants (by 6-14%) and α-amylases activity in grains, but decreased β-amylases activity. In water deficit weather conditions novosil phytoregulator reduced grains protein content to normative level. In the variants with epin phytoregulators application barley grains were formed in which germination increased amylase and peroxidase activity, improving their ability to malting.

Physiologic Quality and Biochemical Characters of Barley Seeds Produced Under Nitrogen Doses and Growing Environments

Barley (Hordeum vulgare L.) is considered one of the most important cereals, such as maize, rice and wheat, due to its multiplicity of usage, as much for human consumption as for feed. The Nitrogen is one of the main nutrients that influences the quality and productivity of barley seeds because it participates in numerous metabolic routes. It is a limiting factor of the production, the lack or the excess can bring consequence to the culture. In this manner, the present study aims to evaluate the influence of different nitrogen doses on the physiologic quality and biochemical characters of brewing barley seeds produced in two growing environments. The experiment was conducted in the 2017 crop season, in a randomized block design, organized in a factorial scheme, being 2 cultivation environment × 2 brewing barley cultivars × 4 nitrogen doses, disposed in four replicates. The physiological quality of the seeds was evaluated by germination, first counting of germination, accelerated aging, field emergence, shoot and root length, dry mass of shoot and root of seedlings, electrical conductivity (3, 6 and 24 hours) and isoenzymes. The growing environment promotes differences in the barley seeds physiologic quality. The nitrogen fertilizing, at dose of 120 kg ha-1, results in superiority in the physiologic quality of seeds. The cultivar BRS Cauê in both environments presented higher vigor. The nitrogen fertilizing alters the isoenzymatic expression of barley seedlings, creating variation in the bands intensity, at different nitrogen doses.

Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains.

Fusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1α and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.

Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size

Abstract In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commercial methodologies. Starch molecular structural parameters were obtained using size-exclusion chromatography, and fitted using biosynthesis-based models. Correlation analysis using the resulting parameters showed larger grain sizes contained fewer long amylopectin chains, higher amylase activities and soluble protein level. Medium grain sizes released most sugars during mashing, because of higher starch utilization from the action of amylases, and shorter amylose chains. As starch is the substrate for amylase-driven fermentable sugars production, measuring its structure should be a prime indication for mashing performance, and should be used as an industry specification when selecting barley grains for brewing.

GRAIN QUALITY OF COLLECTION SAMPLES OF WINTER BARLEY

In the creation of varieties that meet modern requirements of the brewing industry, an important role belongs to genetic sources. The study of the collection of the FSBSI Agricultural Research Center ‘Donskoyʼ in the department for barley breeding and seed-growing allowed identifying and recommending the sources of the main brewing and economic-valuable features and properties. The study was carried out in the years of 2014–2016. 77 varieties of winter barley with different ecological and geographical origin have become the objects of the study. The purpose of the study was to determine biochemical and technological properties of grain that meet certain requirements to brewing barley varieties. 31.2% of the studied varieties have been found correspondent to the trait ‘protein content in kernels’ (GOST 5060-86 ‘Brewing barley’). 7.8% of the samples have more than 60% starch in kernels. 57% of the collection varieties possess high extractivity (more than 78%). 13% of the studied varieties have husk content of kernels that meet the brewing requirements. 88% of all varieties correspond the GOST 5060-86 requirements in the trait ‘1000-kernel weight’. 64% of the samples significantly exceed productivity of the standard variety. As a result of the conducted correlation analysis there have been identified the correlations among the following traits: 1000-kernel weight – protein content in kernels; 1000-kernel weight – husk content in kernels; starch content in kernels – husk content; starch content in kernels – protein content in kernels. The best samples ‘Parallelum1916’, ‘Parallelum1923’, ‘Parallelum1813’, ‘Parallelum1820’, ‘315/Obzor’, ‘217-2(RF)’, Callao (USA), Rocca (Germany)

Bridging Crop Diversity and Market Development in the Northeast Grain Renaissance

The local food movement has grown significantly over the past several years, producing and marketing fresh fruits and vegetables, and meat and dairy. Recently there has been a push in the Northeastern U.S. to grow small grains, primarily high-protein wheat varieties for baking bread and for malting barley for brewing and distilling, for local and regional markets. University researchers, nonprofit organizations, and government institutions are supporting this advance in the regional food system by working with farmers to increase production of these crops and develop markets for their sale. This paper argues that these farming systems, starting with the early stages of field crop production work, should include diverse crop rotations that will provide farmers with multiple revenue streams, improve soil quality, and reduce the incidence and severity of pest outbreaks. Consumers in the existing and developing regional grain market will benefit from increased availability of fresh, flavorful, and healthy grains, beans, and oilseeds. The paper draws connections between the farming, research, and market-development communities that are working toward improved farm biodiversity.

Barley spot blotch intensity, damage, and control response to foliar fungicide application in southern Brazil

Barley spot blotch (SB) is a frequent foliar disease of the brewing barley crop in southern Brazil. At present, there are few reports regarding the efficacy of fungicide spray programs in relation to the severity of SB damage to barley crop yield. The goals of this study were as follows: 1) to determine the crop growth stage at which severity of SB was most strongly related to grain yield (GY), thousand kernel weight (TKW), and granulometry (G) damage in brewing barley and 2) to evaluate the efficacy of fungicides in controlling SB and the effect of fungicide application timing on disease intensity and yield. The experiments were performed using the BRS Cauê barley cultivar at Muitos Capões municipality, Rio Grande do Sul State, southern Brazil, during the 2009 and 2010 growing seasons. The experiments involved a randomized complete block design with five treatments and four replicates. The treatments varied by the number of fungicide applications. The control received no fungicide application. SB severity assessments were performed at the following growth stages: main stem and one tiller developed, main stem and four tillers developed, swelling 2nd node detectable, flag leaf ligule just visible, full boot, and 50% of spikes visible. SB severity data were integrated as a function of time to determine the area under the disease progress curve (AUDPC). SB resulted in damage of up to 49.2% and 34.6% in GY, 19.9% and 19.7% in TKW, and 26.0% and 11.2% in G in the 2009 and 2010 growing seasons, respectively. A frequency of three and four foliar fungicide applications controlled 70.1% and 78.3% of SB in the 2009 growing season and 85.8% and 88.6% in the 2010 growing season, respectively. GY and SB severity showed a significant negative relationship in both the 2009 and 2010 growing seasons and at all growth stages evaluated. The greatest GY damage related to SB severity occurred at the final growth stages at full boot and 50% of spikes visible. There was a significant negative relationship between AUDPC and GY, with damage coefficients of 17.19 and 22.94 in the 2009 and 2010 growing seasons, respectively. There was a positive net return on barley GY, TKW, and G when four fungicide applications were used for SB control.

The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis

Brewing high quality beer efficiently requires good quality malt for conventional malt brewing or good quality barley for barley brewing with the Ondea Pro enzyme system. The potential brewing performance of both malt and barley were compared by using two similar small-scale mashing protocols, both variations on the EBC-Congress mashing protocol, which produced wort of a similar gravity and fermentability. This was achieved by mashing 93 different malt samples with the “Final 65°C” protocol and 137 different barley samples with the barley brewing protocol. The two different mash grist sources provided an opportunity to compare and contrast these two alternative brewing systems. Overall, barley brewing with Ondea Pro produces slightly lower levels of extract, while fermentability levels were somewhat lower than malt mashed with the Final 65°C protocol but comparable with the fermentability previously observed for malt mashed with the EBC-Congress protocol. For barley brewing, high levels of fermentability, comparable with the level achieved with malt (Congress protocol), result from the selection of the appropriate quality barley for brewing. Typically, barley from malting or food grade varieties that contain the highly thermostable Sd2H β-amylase type produced the highest levels of extract and fermentability. In addition, barley brewing assessment of samples from two subsequent growing seasons produced higher extracts that were equivalent to that achieved with malt, indicating a potential seasonal impact. The worts produced by both brewing systems were of similar pH and contained similar levels of Bradford protein. The barley brewed wort did have substantially higher levels of wort lipid (measured as total fatty acids) and lower levels of FAN, although previous investigations and our results suggest that this does not adversely impact yeast fermentation performance. With respect to wort filtering and lautering efficiency, barley brewed mashes/worts were substantially superior due to reduced wort viscosity and lower β-glucan content. This was despite the higher levels of wort lipid, presumably fatty acids, observed in barley brewed wort. With both malt and barley brewing, wort lipid levels were positively correlated with wort haze but were negatively correlated with lautering and wort filtration efficiency. These observations suggest that variation in the level of lipase activity in malt could potentially impact wort filtration and lautering efficiency. Malt and barley characteristics that potentially predict extract, fermentability, FAN, wort filterability, and lautering efficiency were assessed by step-wise multi-linear regression analysis and discussed. Overall, barley brewing was shown to be reproducible, efficient, and generally comparable to conventional malt brewing. The contrast between these two brewing strategies potentially identifies barley and malt quality parameters worthy of further study to improve brewing efficiency, and product quality, from both production systems.

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

A total of 129 lactic acid bacteria (LAB) were screened for antifungal activity against common Fusarium spp. isolated from brewing barley. Four out of the five most inhibiting isolates were identified as Lactobacillus brevis, whereas one belonged to Weissella cibaria. L. brevis PS1, the isolate showing the largest inhibition spectrum, was selected and the influence of its freeze-dried cell-free supernatant (cfsP) on germination of macroconidia as well as mycelia growth was investigated using Fusarium culmorum as target organism. Addition of cfsP into the growth medium at concentrations ≥ 2% altered the growth morphology of F. culmorum, whereas at concentrations > 5% the outgrowth of germ tubes from macroconidia was delayed and distorted. The presence of 10% cfsP completely inhibited the outgrowth of F. culmorum macroconidia. The activity of the compounds produced by L. brevis PS1 was higher at low pH values, i.e. pH < 5. Heating and/or proteolytic treatment reduced the inhibitory activity of cfsP, indicating that L. brevis produces organic acids and proteinaceous compounds which are active against Fusarium spp.

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-β-d-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α-amylase, β-amylase, α-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and β-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.