The role of microorganisms on biotransformation of brewers' spent grain
Brewers' spent grain (BSG) is the most abundant by-product of brewing. Due to its
microbiological instability and high perishability, fresh BSG is currently disposed of as low …
microbiological instability and high perishability, fresh BSG is currently disposed of as low …
Multi-(myco) toxins in malting and brewing by-products
Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and
brewing industries. These microorganisms are mostly associated with the safety and quality …
brewing industries. These microorganisms are mostly associated with the safety and quality …
Malting and Brewing Industries Encounter Fusarium spp. Related Problems
Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria
and their metabolites all contribute to the quality and safety of the final products derived from …
and their metabolites all contribute to the quality and safety of the final products derived from …
Fusarium culmorum mycotoxin transfer from wheat to malting and brewing products and by-products
The objectives of this study were to establish the impact of Fusarium culmorum infection and
fungicide treatment on the occurrence of deoxynivalenol (DON), 3-acetyl deoxynivalenol, T …
fungicide treatment on the occurrence of deoxynivalenol (DON), 3-acetyl deoxynivalenol, T …