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Ing. Juraj Medo, PhD.
Identification number: 1180
University e-mail: juraj.medo [at] uniag.sk
 
lecturer CSc.PhD. - Department of Microbiology (FBFS)

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Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:Development of microscopic fungi and yeasts during malting
Written by (author): Ing. Marek Bucher
Department: Department of Microbiology (FBFS)
Thesis supervisor: Ing. Juraj Medo, PhD.
Opponent:Ing. Štefan Dráb, PhD.
Final thesis progress:Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:Development of microscopic fungi and yeasts during malting
Summary:The presence of mycotoxins with a negative impact on human health is a frequent issue of beer. Mycotoxins are metabolites of microscopic fungi which may get into beer from malt. A plenty of mycotoxines is produced already on a field, or during the storage of barley. The aim of this work was to investigate, whatever the conditions of malting are suitable for the development of yeast and toxigenic microscopic fungi. For this purpose we characterized the species of microscopic fungi with endophytic growth in malting barley. We compared the amount and genus spectrum with those of grains sprouting after first day of malting ant those of the green malt before kilning. We analyzed the samples from five malt houses in two of malt houses totally. There was a very variable grain contamination in particular stages of malting. The most common genus detected were Aspergillus with 26% approximately, Penicillium 52%, Fusarium 3% and Alternaria 24%. These are capable of producing aflatoxins (B1, B2, G1, G2), ochratoxin A, alternariols, fumonizines, zealarenones and trichothecenes and therefore they mean a potential risk. Some species were developing and some supressed during a the malting, however, the development was not the same in all cases of malting. The yeast multiplied approximately from amount of 5.103 to 1,8.104 on barley, on a first day of malting from 1,5.105 to 2,9.106 at the end of malting from 1,5.106 to 2,1.107. Besides yeast, the genus Geotrichum was developed, which can be used as a starting culture because of it's ability to produce a wide spectrum of technologically notable enzymes.
Key words:barely, malting, Geotrichum, toxins, microscopic filamentous fungi, Aspergillus, Penicillium, Fusarium

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