Inactivation of Fusarium graminearum by pulsed light in water and in barley grains

CORONEL M.B.; POK, P; ALZAMORA, STELLA MARIS; GONZALEZ, H H L

Las Vegas

Encuentro; IFT 2017 Annual Meeting; 2017

Institute of Food Technologists (IFT)

Quality of malting barley can be diminished by the presence of moulds: germinability can be reduced and mycotoxins can be synthesised during their growth. In particular, Fusarium graminearum growth causes the disease Fusarium head blight (FHB). Affected barley has been found to be contaminated by deoxynivalenol. FHB contaminated barley may cause problems during the production process of beer, such as alterations in wort composition, or propensity for beer gushing, in addition to the presence of mycotoxins in the final product. Pulsed light (PL) is an emerging preservation technique that is being studied as a feasible alternative to conventional decontamination processes. In this study, the effect of PL treatments on the inactivation of Fusarium graminearum conidia was evaluated.