Doubly Modified Carlsberg Test combined with Dynamic Light Scattering allows prediction of the primary gushing potential of harvested barley and malt

Deckers, Sylvie; Vissers, Lennert; Gebruers, Kurt; Shokribousjein, Zahra; Khalesi, Mohammadreza; Riveros-Galan, David; Schönberger, Christina; Verachtert, Hubert; Neven, Hedwig; Delcour, Jan A.; Michiels, Chris; Ilberg, Vladimír; Derdelinckx, Guy; Titze, Jean; Martens, Johan A.

doi:10.1016/j.cervis.2012.10.001

Cited by 11 publications

(3 citation statements)

References 10 publications

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“…A Belgian study which focused on Cargill samples also performed gushing tests (Deckers et al, 2012). Wort was produced from the malt samples and the results were presented as a percentage.…”

Section: Discussionmentioning

confidence: 99%

Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil

Piacentini¹,

Běláková²,

Rocha³

et al. 2021

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Hydrophobins produced by the Fusarium genus in brewing barley in connection with gushing phenomenon have been studied in many different countries. However, the presence of proteins associated with gushing in grains harvested in Brazil is currently unknown. The surface active class 2 hydrophobin Hyd5 has been identified as a possible causative agent for gushing of beer. For this reason, the objective of this study was to evaluate the presence of Hyd5 in isolated Fusarium strains from Brazilian barley samples. This was followed by gushing tests. The Hyd5 gene was identified in all fungal isolates and phylogenetic analysis exhibited four main linages. Gushing tests demonstrated that among the 21 analysed malt samples 8 were positive considering overfoaming at the bottle opening. Levels ranged from 8 to 124 g/bottle of gushing. No correlation between phylogenetic analysis and gushing was observed when they were evaluated together. This is due to positive isolates for gushing which are scattered throughout the phylogenetic tree. The other cause may be that all main clades contain at least one positive isolate for gushing. More research regarding hydrophobins and gushing should be carried out in the future due to the fungi isolated in Brazilian samples. These results offer excellent support that could help the brewing industry to prevent its losses and to provide further understanding of the gushing phenomenon in beer.

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Section: Discussionmentioning

confidence: 99%

Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil

Piacentini¹,

Běláková²,

Rocha³

et al. 2021

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“…Gushing was assayed according to the method of Deckers et al (2012). Hydrophobin (1-5 mg) after various stages of proteolysis was added to bottles of cooled lager beer (4.7% ABV, 355mL at 2oC) and re-capped.…”

Section: Sodium Dodecyl Sulphatepolyacrylamide Gel Electrophoresis (S...mentioning

confidence: 99%

The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes

Kanauchi,

Bamforth

2024

J Inst Brew.

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Why was the work done: Gushing caused by hydrophobin originating from field fungal contamination of grain remains a significant problem in certain regions. We sought to explore whether the use of added proteinase enzymes could overcome the problem and allow the use of problematic grain. How was the work done: Four commercial proteinases were studied for their ability to digest hydrophobin and remove its foaming potential. One of those enzymes was then explored for its utility as an addition to mashing with a view to lowering the gushing potential of the ensuing beer. What are the main findings: The four enzyme preparations (Smizyme LP-G, Thermoase PC, Bromelain and Papain) were all capable of digesting hydrophobin. Of these, papain was chosen to assess whether the use of such an enzyme in mashing could ameliorate the gushing potential in finished beers. It was demonstrated that this can be achieved and without apparent detriment to the foaming potential of those beers. Why is the work important: It is now possible for brewers to consider an alternative approach to rectifying gushing risks if they are confronted with problematic grain. It must be stressed that this technique will not address the other main risk from infections of this type, namely the production of mycotoxins. Even in a context where gushing is not a problem, this work has indicated that there should be little concern with addition of papain at the mashing stage from a perspective of decreasing the foaming performance of beer.

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“…Though hydrophobin is known as a disastrous contaminant for carbonated beverages [2,3], due to the bio-physical and physicochemical characteristics of hydrophobin [5], several potential applications in food and pharmaceutical industry, and surface modification are proposed for this protein [4]. Nevertheless, none of those applications have yet been applied in industry, since there is no approved legislation available for using hydrophobin in food and beverages.…”

Section: Introductionmentioning

confidence: 98%

Recent Advances in Fungal Hydrophobin Towards Using in Industry

2015

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Fungal hydrophobin is a family of low molecular weight proteins consisting of four disulfide bridges and an extraordinary hydrophobic patch. The hydrophobic patch of hydrophobins and the molecules of gaseous CO2 may interact together and form the stable CO2-nanobubbles covered by an elastic membrane in carbonated beverages. The nanobubbles provide the required energy to provoke primary gushing. Due to the hydrophobicity of hydrophobin, this protein is used as a biosurfactant, foaming agent or encapsulating agent in food products and medicine formulations. Increasing demands for using of hydrophobins led to a challenge regarding production and purification of this product. However, the main issue to use hydrophobin in the industry is the regulatory affairs: yet there is no approved legislation for using hydrophobin in food and beverages. To comply with the legislation, establishing a consistent method for obtaining pure hydrophobins is necessary. Currently, few research teams in Europe are focusing on different aspects of hydrophobins. In this paper, an up-to-date collection of highlights from those special groups about the bio-chemical and physicochemical characteristics of hydrophobins have been studied. The recent advances of those groups concerning the production and purification, positive applications and negative function of hydrophobin are also summarised.

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Doubly Modified Carlsberg Test combined with Dynamic Light Scattering allows prediction of the primary gushing potential of harvested barley and malt

Cited by 11 publications

References 10 publications

Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil

Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil

The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes

Recent Advances in Fungal Hydrophobin Towards Using in Industry

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