Evaluation of mycotoxins stability during the craft brewing process and fungi isolation with a toxigenic and hydrophobic potential in malting barley

• Grant number: 16/01798-4
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2016
• End date: September 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Benedito Corrêa
• Grantee: Karim Cristina Piacentini
• Host Institution: Instituto de Ciências Biomédicas (ICB). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 18/01795-0 - New methodologies for the determination of multiple mycotoxins and gushing potential in brewing sources and beer, BE.EP.DR

Abstract

The quality of beer and ingredients used in its production are and tend to be increasingly relevant, since the significant current consumption and there is an undeniable trend of growth. In this sense, it is necessary to highligh the aspects related to fungal contamination and /or mycotoxins and their impacts on the final product. Additionally, fungi secrete a protein called hydrophobin that has been studied for causing gushing, a phenomenon that constitutes excessive foaming in the opening of the bottle, compromising the beer quality, and therefore, the reputation of the brewery. Considering the aspects above, the present study aims to determine the presence of fungi and mycotoxins in malting barley grain in storage, as well as evaluate the instability of mycotoxins levels during the craft brewing process. In addition, the research has the ambition to assess fungal gushing factors associated with the phenomenon, as well as the potential for hydrophobins production.

Scientific publications

(5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PIACENTINI, KARIM C.; BELAKOVA, SYLVIE; ROCHA, LILIANA O.; SAVI, GEOVANA D.; BENESOVA, KAROLINA; PERNICA, MAREK; HARTMAN, IVO; CASLAVSKY, JOSEF; BOSKO, RASTISLAV; CORREA, BENEDITO. Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil. KVASNY PRUMYSL, v. 67, n. 2, p. 435-441, 2021. (18/01795-0, 16/01798-4)

PIACENTINI, KARIM C.; ROCHA, L. O.; SAVI, G. D.; CARNIELLI-QUEIROZ, L.; ALMEIDA, F. G.; MINELLA, E.; CORREA, B.. Occurrence of deoxynivalenol and zearalenone in brewing barley grains from Brazil. MYCOTOXIN RESEARCH, v. 34, n. 3, p. 173-178, AUG 2018. (16/01798-4)

DUSEK, MARTIN; BELAKOVA, SYLVIE; PIACENTINI, KARIM CRISTINA; JANDOVSKA, VLADIMIRA. Fate and Behavior of Field-Applied Pesticides during Malting and Mashing Processes. Journal of Agricultural and Food Chemistry, v. 69, n. 31, p. 8649-8659, AUG 11 2021. (16/01798-4, 18/01795-0)

PIACENTINI, KARIM C.; BELAKOVA, SYLVIE; BENESOVA, KAROLINA; PERNICA, MAREK; SAVI, GEOVANA D.; ROCHA, LILIANA O.; HARTMAN, IVO; CASLAVSKY, JOSEF; CORREA, BENEDITO. Fusarium Mycotoxins Stability during the Malting and Brewing Processes. TOXINS, v. 11, n. 5, MAY 2019. (16/01798-4, 18/01795-0)

PIACENTINI, KARIM C.; ROCHA, LILIANA O.; SAVI, GEOVANA D.; CARNIELLI-QUEIROZ, LORENA; FONTES, LIVIA DE CARVALHO; CORREA, BENEDITO. Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains. TOXINS, v. 11, n. 1, JAN 2019. (16/01798-4)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

PIACENTINI, Karim Cristina. Mycotoxins stability evaluation during the beer process and fungi isolation with toxigenic and hydrophobic potential in brewing barley.. 2019. Doctoral Thesis - Universidade de São Paulo (USP). Instituto de Ciências Biomédicas (ICB/SDI) São Paulo.