Factors affecting gushing
2012
Belakova, S., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Benesova, K., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Mikulikova, R., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Svoboda, Z., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav
The aim of this study was to determine the relationship between gushing, activity of the selected stress-induced proteins, concentrations of some secondary products of microscopic filamentous fungi and other technological characteristics in barley and malt. Fifteen grain samples of spring barley were used (five barley varieties from three Czech localities: Domaninek, Verovany and Horazdovice). Concentrations of deoxynivalenol, ergosterol and oxalate as well as activities of 1,3-beta-glucanase and chitinase were determined in both barley and malt samples. Zero gushing potential was found in all barley samples. Gushing in malt varied from 4 to 39 mL. Deoxynivalenol concentration was at a very low level in all studied samples. Activities of stress-induced proteins were higher in malts from the locality Domaninek than in those from the two other localities. Oxalate levels presumably did not affect gushing formation in malt.
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