Tackling the Fusarium spp. Related Mycotoxins in Malting and Brewing Industries

Fungi, yeasts and bacteria, common microorganisms originating from the field or storage facilities are
the main constituents of commodities used for brewing. Their metabolites, together with metabolites
originating from plants, contribute to the quality and safety of the final products - malt and beer. The
microorganisms that are most often associated with the safety and quality of cereals for beer
production belong to the Fusarium spp. They greatly influence yields in the field, which modifies and
lessens the economic success for farmers. However, the real problem are their harmful metabolites—
mycotoxins—that affect the health of humans and animals.
The emerging analytical methodologies broaden the spectrum of known toxins originating from
microorganisms and plants that can pose a threat to humans and animals. It is necessary to monitor
microflora throughout the barley-beer chain and especially to act promptly with suppressive methods
on the proliferation of undesired microorganisms, before and during malting. Prevention of mycotoxin
occurrence in final products and by-products is an important action. Besides mycotoxins in malt in
beer, Fusarium spp. can cause gushing, an extreme over foaming of beer upon opening of bottle or
can. Gushing can also cause economic losses and arise customers’ suspicion in the quality of the
selected beer.