Establishing the impact of Fusarium culmorum infection and fungicide treatment on wheat malt quality

Abstract

The objectives of this study were to investigate the impact of Fusarium culmorum infection and fungicide application on malt quality of two domestic wheat genotypes, Lucija and Osk.110/09. Wheat genotypes were subjected to four different field treatments: control/natural conditions (1), fungicide treatment (2), inoculated with F. culmorum spores and treated with fungicide (3), and inoculated with F. culmorum spores (4). Lucija was a less susceptible genotype to Fusarium infection, in contrast to Osk.110/09, which showed off as more susceptible genotype. Standard malting procedure for wheat malt was implemented followed by quality and mycotoxins analysis. Results indicated that malt quality varied, depending on the genotype and applied treatment, but overall conclusions indicate that genotype Lucija is more appropriate for malting, and fungicide treatment efficiently improved malt quality. Practical applications Genotype resistance seems to be of importance in suppressing Fusarium infections, but fungicide application is also an important factor for ensuring the grain quality. Fungal influence is mostly noted in heighten protein content, which is not desirable for malting and brewing, and a decline of starch content in wheat grain. Fungicide application helped reduce the grain degradation and positively affected most wheat grain, wheat malt and wort quality indicators. The knowledge on variety resistance and fungicide application impact on wheat and malt quality contributes to the marketability of wheat intended for malting.

Multi-(myco)toxins in Malting and Brewing By-Products

“…Mycotoxins are retained in germ/rootlets, spent grains, and spent yeast depending on the genotype susceptibility, starting mycotoxin concentrations, and fungicide treatment [91]. Since the spectrum of found mycotoxins is so broad, as confirmed by Mastanjević et al [1], this calls for attention and updates on legislation to ensure the health of animals and, subsequently, humans.…”

Relevant Fusarium Mycotoxins in Malt and Beer

“…Habschied et al (2014) [ 50 ] suggested that the infection of F. culmorum in wheat can lead to the increase in fungal proteases and activate the plants’ pathogen-related proteins, which are part of its protective strategy (KI of the infected wheat sample 51% versus 49% in control and fungicide-treated samples). Mastanjević et al (2018) [ 51 ] reached a similar conclusion in their study, suggesting that the presence of F. culmorum can even influence some of the hereditary traits of the wheat, such as grain hardness (hydrolysis of proteins adhering to the starch granules) and environment-dependent traits, including starch content (starch content decreases with the increase in Fusarium infection due to the production of amylolytic enzymes by the fungus), wet gluten content and increased water content, before and after malting compared to a non-infected sample.…”