Cloning of Wheat LTP1500 and Two<i>Fusarium culmorum</i>Hydrophobins in<i>Saccharomyces cerevisiae</i>and Assessment of Their Gushing Inducing Potential in Experimental Wort Fermentation

Zapf, Michael; Theisen, Simone; Vogel, Rudi F.; Niessen, Ludwig

doi:10.1002/j.2050-0416.2006.tb00719.x

Cited by 24 publications

(15 citation statements)

References 12 publications

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“…However, fungi used in the aforementioned studies were tagged as not relevant for gushing in Central Europe (T. reesei, F. poae and Nigrospora sp.) [98]. Sarlin et al [79] also reported that 250 µg/g in malt can induce gushing.…”

Section: Gushing-an Important Economic Factormentioning

confidence: 97%

“…Primary gushing is a direct result of fungal activity, mostly belonging to Fusarium sp., but it has also been linked to species of genera Aspergillus, Rhizopus, Penicillium and Nigrospora [79,88,89]. In general, gushing factors are surface-active molecules and studies point that hydrophobins, small fungal proteins characteristic for filamentous fungi, are responsible for gushing [35,79,[90][91][92][93][94][95][96][97][98]. Manufacturing factors, such as coarse bottle surface, CO 2 oversaturation, increased oxalate concentrations, components of hops, etc., may cause secondary gushing [4,85].…”

Section: Gushing-an Important Economic Factormentioning

confidence: 99%

“…Not only hydrophobins, but also fungispumins [95,98,99] and elevated levels of pathogenesis-related proteins (PRs) may be connected with the appearance of gushing [95]. [83][84][85].…”

Section: Gushing-an Important Economic Factormentioning

confidence: 99%

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Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria and their metabolites all contribute to the quality and safety of the final products derived from most common beer cereals-barley and wheat. The microorganisms that are most often associated with the safety and quality of cereals for beer production belong to the Fusarium spp. They greatly influence yields from the field, and can modify and diminish economic success for farmers. However, the real problem is their harmful metabolites-mycotoxins-that affect the health of humans and animals. In the era of emerging analytical methodologies, the spectrum of known toxins originating from microorganisms that can pose a threat to humans has grown tremendously. Therefore, it is necessary to monitor microflora throughout the productive "barley to beer" chain and to act suppressive on the proliferation of unwanted microorganisms, before and during malting, preventing the occurrence of mycotoxins in final products and by-products. Multi-mycotoxin analyses are very advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate as yet unregulated, but highly occurring, microbial toxins in malt and beer.

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Section: Gushing-an Important Economic Factormentioning

confidence: 97%

Section: Gushing-an Important Economic Factormentioning

confidence: 99%

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Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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“…Gushing factors are assumed to be surface-active molecules. Recently identified fungispumins 153,154 , well-known hydrophobins (small, secreted, cysteine-rich proteins produced by filamentous fungi) 93 as well as an elevated level of PRs in infected barley grain might be responsible for the occurrence of gushing. Higher anti-yeast activity of malt samples associated with gushing activity 117 supports the idea about PRs involvement.…”

Section: Beer Gushingmentioning

confidence: 99%

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

Journal of the Institute of Brewing

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Pathogenesis-related proteins (PRs) are involved in the protection of dormant and germinating cereal seeds against pathogenic microorganisms and pests. Moreover, barley grain PRs have considerable technological importance in the brewing of beer. The compact structure of PRs allows them to survive the hostile conditions of the extracellular compartments, where they are usually localized, and enables the endurance of certain classes of PRs during the harsh conditions of the technological steps of beer production. Beer proteome maps reveal a dominant presence of PRs and facilitate association between particular proteins and specific beer quality traits. Current knowledge on the influence of PRs on the various aspects of beer quality has been summarized in this review.

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“…However, Hippeli and Hecht (11) detected lower amount of ns-LTP1 in bottles of gushing beer than in non-gushing beer of the same brand (11,12). Also, it was shown that ns-LTPs were not gushing inducers (12,16), but in contrast, were able to reduce the gushing volume induced by Class II hydrophobins (12). Based on the well described mechanism (6), primary gushing is therefore induced by CO 2 bubbles stabilized at a critical diameter (depending on the pressure inside the closed bottle) as a consequence of the self-assembly of class II hydrophobin.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic View of Primary Gushing

Deckers

Vissers

Khalesi

et al. 2013

Journal of the American Society of Brewing Chemists

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A spontaneous, wild, and uncontrolled liquid expulsion immediately upon opening non-shaken bottles of carbonated beverages defines primary gushing. The liquid volume resulting from primary gushing differs greatly even in the same laboratory. A thermodynamic investigation of the process can determine parameters responsible for this phenomenon. Although the required energy to provoke gushing is believed to be obtained mostly by the expansion of the nanobubbles, there are many other sources that might be significantly involved in this case. Providing the required energy via the explosion of the nanobombs breaks the weak hydrogen bond between CO 2 and water molecules and results in the release of the CO 2 . In this study, the authors claim that primary gushing is mainly linked to the CO 2 properties and consequently related to the liquid temperature at bottle opening (K), the pressure (bar), the CO 2 concentration (g/L), and the energy (N.m).Keywords: Carbon dioxide, Hydrogen bond, Hydrophobin, Primary gushing, Thermodynamics RESUMEN A la expulsión de líquido espontánea, salvaje y descontrolada inmediatamente después de la apertura de botellas de bebidas carbonatadas sin agitación define el gushing principal. El volumen de líquido que resulta de gushing principal es muy diferente, incluso en el mismo laboratorio. Una investigación termodinámica del proceso puede determinar los pará-metros responsables de este fenómeno. Aunque se cree que la energía requerida para provocar gushing a ser obtenido principalmente por la expansión de los nanoburbujas, hay muchas otras fuentes que pudieran estar implicados significativamente en este caso. Proporcionar la energía necesaria a través de la explosión de la nanobombs rompe el enlace de hidrógeno débiles entre las moléculas de CO 2 y agua y resulta en la liberación del CO 2 . En este estudio, los autores afirman que gushing principal está vinculada principalmente a las propiedades de CO 2 y, por consiguiente relacionada con la temperatura del líquido en la abertura de la botella (K), la presión (bar), la concentración de CO 2 (g/L), y la energía (nm).

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Cloning of Wheat LTP1500 and TwoFusarium culmorumHydrophobins inSaccharomyces cerevisiaeand Assessment of Their Gushing Inducing Potential in Experimental Wort Fermentation

Cited by 24 publications

References 12 publications

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Thermodynamic View of Primary Gushing

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