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Microbial communities and malt quality of durum wheat used in brewing
Author(s) -
Bianco Angela,
Fancello Francesco,
Balmas Virgilio,
Dettori Marco,
Motroni Andrea,
Zara Giacomo,
Budroni Marilena
Publication year - 2019
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.555
Subject(s) - brewing , biology , food science , ochratoxin a , fusarium , food spoilage , alternaria , penicillium , mycotoxin , botany , bacteria , fermentation , genetics
Durum wheat ( Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric ( Kocuria rizophila , Microbacterium aerolatum and Bacillus pumilus ) and associated with the microbiota of wheat ( Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae . The dominant filamentous fungus genera were Alternaria and Rhizopus . Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2‐HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels. © 2019 The Institute of Brewing & Distilling