Taqman qPCR Quantification and Community Analysis to Evaluate Toxigenic Fungi in Cereals.

Fusarium head blight (FHB) is an economically important plant disease. Some species produce mycotoxins that cause food safety concerns for both humans and animals. One especially important mycotoxin-producing fungus causing FHB is .

Fungal diversity on brewery filling hall surfaces and quality control samples.

Breweries produce an increasing selection of beer and nonbeer beverages. Yeast and filamentous fungi may compromise quality and safety of these products in several ways. Recent studies on fungal communities in breweries are scarce and mostly conducted with culture-dependent methods.

Identification and characterization of gushing-active hydrophobins from Fusarium graminearum and related species.

Fungal infection of barley and malt, particularly by the Fusarium species, is a direct cause of spontaneous overfoaming of beer, referred to as gushing. We have shown previously that small fungal proteins, hydrophobins, act as gushing-inducing factors in beer. The aim of our present study was to isolate and characterize hydrophobins from a gushing-active fungus, Fusarium graminearum (teleomorph Gibberella zeae) and related species.

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala).

Malted barley is a major raw material of beer, as well as distilled spirits and several food products. The production of malt (malting) exploits the biochemical reactions of a natural process, grain germination. In addition to germinating grain, the malting process includes another metabolically active component: a diverse microbial community that includes various types of bacteria and fungi.

Yeasts isolated from industrial maltings can suppress Fusarium growth and formation of gushing factors.

Fusarium infection of barley and malt can cause severe problems in the malting and brewing industry. In addition to being potential mycotoxin producers, Fusarium fungi are known to cause beer gushing (spontaneous overfoaming of beer). Cereal-derived bacteria and yeasts are potential biocontrol agents.