Barley malt, the main raw material for beer production, is at risk of Fusarium graminearum (F. graminearum) infection, leading to the possible production of large amounts of deoxynivalenol (DON) in malt. DON in malt can migrate into the final beer product, posing a food safety risk to consumers. In our work, a protonated g-CN/oxygen-doped g-CN (CNH/OCN) composite was prepared and used for the inhibition of F. graminearum growth and DON accumulation in barley malt under visible light irradiation. The results showed that the inhibition rate of F. graminearum reached 100 % after 2.5 h of visible light irradiation, and the inhibition effect was still stable after 3 rounds of reuse. The possible pathway of inhibiting F. graminearum spores was that the photogenerated carriers in the CNH/OCN composite transferred in the form of a type II homojunction under visible light and stimulated O in the catalytic system to produce a large amount of O to kill spores. Compared with the untreated malt, the photocatalytic inhibition rates of the CNH/OCN composite material for ergosterol and DON in malt reached 73.33 % and 67.25 %, respectively. Although photocatalysis had a certain effect on the physicochemical indices of malt, the malt after photocatalysis still met the first-grade standard of Chinese industry standard QB/T 1686-2008.
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http://dx.doi.org/10.1016/j.foodres.2022.112025 | DOI Listing |
Mycotoxin Res
December 2024
Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic.
Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production.
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December 2024
Cereal Disease Laboratory, Agricultural Research Service, US Department of Agriculture, St. Paul, MN, 55108, USA.
Fusarium graminearum is a primary cause of Fusarium head blight (FHB) on wheat and barley. The fungus produces trichothecene mycotoxins that render grain unsuitable for food, feed, or malt. Isolates of F.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address:
Roasting is an efficient way to enhance the aroma of malts. However, the dynamic response of volatile development throughout roasting has been rarely explored. In this study, multiple omics approaches were applied to systematically investigate underlying mechanisms of volatile development at a time-course manner during roasting.
View Article and Find Full Text PDFMycotoxin Res
December 2024
Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany.
Molds of the genus Fusarium infect nearly all types of grain, causing significant yield and quality losses. Many species of this genus produce mycotoxins, which pose significant risks to human and animal health. In beer production, the complex interaction between primary fungal metabolites and secondarily modified mycotoxins in barley, malt, and beer complicates the situation, highlighting the need for effective analytical methods to quickly and accurately monitor these toxins.
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December 2024
Department of Natural Resources Management, College of Agriculture and Environmental Sciences, Debre Tabor University, Debre Tabor, Ethiopia.
Due to continuous cultivation, high soil acidity, and low nutrient inputs, soil fertility depletion has been a major threat to northwest Ethiopia's crop productivity and food security. This study aimed to examine the effects of vermicompost and lime rates on soil properties and malt barley (Hordeum distichum L.) productivity under a furrow irrigation system on acidic soil in the Mecha district, northwest Ethiopia.
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