The Effect Of Fusarium On Beer-gushing And Malting

It is very hard to solve beer-gushing for the brewers up to now. There are many factorscan induce beer-gushing, one of the main factors is barley or malt was contaminated bymould.This paper was aimed to investigate beer-gushing caused by Fusarium poaecontamination. A strain Fusarium was screened from barly Hordeum sp.Schooner. The strainwas identified as Fusarium poae(AY188915.1)according to the colony, the microscopicmorphology and26s rDNA sequence analysis. Moreover, the strain could grow well duringmalting on the basis that optimum growth temperature was25℃, optimum growth pH waspH6, and optimum growth rpm was200rpm.The results of gushing test showed that hydrophobins produced by Fusarium poae couldinduce beer-gushing. The beer gushing was up to63.1g as the610mL beer was added0.3mghydrophobins, but there was no positive correlation between hydrophobins and beer-gushing.Besides, the hydrophobins were Heat-stable Protein and it could be partly removed by0.45μm nitrocellulose filter.Barley was infected artificially by Fusarium poae(AY188915.1)during laboratory scalemalting to detect the activity of α-amylase, β-amylase, protease, xylanase and cellulase, and toanalysis the component of wort. The results showed that the enzyme activity of thecontaminated barley were inhibited and no significant differences were observed in wortcomponent except diastatic time, α-amylase, α-AN, β-glucan and filtration time.The effect of Fusarium on beer-gushing and malting was investigated in this paper,which offered theoretical guidance for solving beer-gushing of producing and lie a theoryfoundating for exploring beer-gushing mechanism.