Cajetan Geißinger (1),
Thomas Becker (1), Martina Gastl (1); (1) Chair of Brewing and Beverage
Technology, Technische Universität München, Freising, Germany
Technical Session 16: Barley & Malt II
Tuesday, August 16 • 2:00–3:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 14
Fusarium ssp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Fusarium infection in brewing cereals is problematic and a hint of poor malt quality. The negative effects of Fusarium infestation are multiple. Besides agronomic losses, kernel discoloration and the production of several mycotoxins, Fusarium
ssp. are known to enhance especially proteolytic activity in infected
barley malt. A previous study showed that, in the last crop years, the
predominant Fusarium ssp. in Europe is Fusarium avenaceum. This study focuses on the changes in the protein spectrum during the malting process of barley samples infected with Fusarium avenaceum.
The examined barley samples were grown under controlled conditions in a
greenhouse trial. Two control samples were included: one sample was not
infected with Fusarium spores, and the other one was inoculated during anthesis with a spore suspension of Fusarium avenaceum.
Malting trials were carried out in a micro-malting facility under
defined conditions. To monitor the changes in the protein profile,
samples were analyzed at different stages of the malting process: after
steeping, germination and kilning. To evaluate the changes in the
protein composition different fractionation techniques (e.g., Osborne
fractionation, isoelectric focusing and capillary gel electrophoresis)
were used. Data were collected and protein maps of the different malting
steps were plotted. Results elucidate changes in the protein profile
during the malting process and reveal the influence of a Fusarium infection on protein composition.
After completing an apprenticeship as a brewer and maltster at the
Andechs monastery brewery (Andechs, Germany), Cajetan Geißinger studied
brewing and beverage technology at the Technische Universität München,
Germany. He carried out his diploma thesis at the Institute of Brewing
and Beverage Technology (Prof. Thomas Becker) in TUM-Weihenstephan. The
topic of his work was “Critical Examination and Systematic Assessment of
the Modified Carlsberg Test (MCT).” In April 2012 he began as a Ph.D.
fellow under the supervision of Prof. Becker. A significant portion of
his research activities are directed toward investigation of the
influence of fungal contamination on quality characteristics in cereal
processing. Since September 2015 he is head of the laboratory for malt
and beer analysis at the Institute of Brewing and Beverage Technology