​P-52. Screening of barley and malt in terms of Fusarium contamination, malt quality, and mycotoxins

Presenter: Martina Gastl, Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany. Coauthor(s): Michael Hess, Technische Universität München, Lehrstuhl für Phytophatologie, Freising, Germany; Thomas Becker, Technische Universität München, Lehrstuhl füür Brau- und Getränketechnologie, Freising, Germany; Michael Rychlik, Technische Universität München, Zentralinstitut für Ernährungs- und Lebensmittelwissenschaft, Abteilung Bioanalytik Weihenstephan, Freising, Germany.

Contamination with Fusarium species represents a rising threat to yield quantity and quality, especially for brewing barley. High contamination bears the risk of mycotoxins and a decrease in quality. In addition it is often reported that the visual determination of red kernels can lead to the prediction of gushing. Investigations have shown that in barley the Fusarium species F. poae, F. tricinctum, F. sporotrichioides, and F. avenaceum have been detected. A limit value for mycotoxins (especially DON) and a rate for red kernels (6 red kernels in 200 g) is often stipulated in contracts. It is assumed that the red kernels are caused by Fusarium contamination. There is currently no data available on the relationship between the kinds of contamination, visual evaluation, quality specifications, and mycotoxins. Different field samples of barley and their corresponding malts were analyzed. A quality control was performed. Moreover, the grains and malts were assessed mycologically for fungal contamination and screened for Fusarium toxins by LC-MS/MS.

Martina Gastl apprenticed as a brewer and maltster from 1994 to 1996 in Klosterbrauerei Andechs, Germany. She studied brewing and beverage technology at the Technische Universität München-Weihenstephan, Germany. She graduated as an engineer in 2002. From 2002 until 2006 she completed her Ph.D. degree on the "Technological Influence on Lipid Degradation in Terms of Improvement of Beer Flavour Stability." She is currently assistant professor and head of the raw material research group at the Lehrstuhl für Brau- und Getränketechnologie in Weihenstephan. Since 2008 she has been working on her post-doctoral lecture qualification; her research interest involves "Characterization and Interaction of Flavour Active Taste Compounds in Cereal Based Beverages Influencing Beverage Harmony."

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