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1.Establish integrated strategies to manage and to reduce mycotoxin contamination in cereal grains and distillers grains 2.Define the regulation of mycotoxin biosynthesis and the molecular relationships among mycotoxigenic fungi
Non-Technical Summary:<br/>
Malt, used in the production of beer is the major value added use of barley. As Fusarium Head Blight of barley occurs in much of the barley production region of the USA, the contamination of malt and beer with Fusarium mycotoxins is possible. The objectives of this project are to gain a better understanding of the toxins present on barley, and their development in the field and during processing. This information will aid processors in producing a safer product, and also help to establish guidelines are fair to the producer.
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Approach:<br/>
Barley samples will be obtained from commercial fields, regional grain elevators, and inoculated nurseries. Samples will be micro-malted immediately after harvest, and then following several months of storage. The impact of malting process conditions on Fuasium growth and mycotoxin production will be evaluated. Trichothecene mycotoxins on barley and malts will be determined by GC-ECD and LC-QTOFMS. Fusarium biomass on the barley and malt samples will be estimated by real-time PCR. The overall objectives of these studies are to demonstrate the mycotoxins present on barley and transformations that occur during processing. This information will be of valuable to maltsters and brewers in the development of strategies to handle Fusarium infected barley.