Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

The growth of micromycetes and the associated production of mycotoxins during malting represents a potential safety issue and an economic challenge regarding the quality of beer as a product manufactured from malt. The treatment of malted cereals with a pulsed electric field (PEF) may be one method to overcome this issue. In this work were tested PEF conditions that would lead to a reduction in fungal growth without suppressing germination and thus causing deterioration in the technological parameters of the malt. Pre-soaking the grain for more than 3.5 h prior to PEF treatment was found to significantly reduce the germination energy and, compared to the untreated sample, enzymatic activity of the resulting malt. Therefore, a modification consisting of a short pre-soaking (10 min) and PEF treatment (field intensity 3.8 kV/cm, 100 pulses with peak width 20 μs) in a high conductivity environment (0.05 mol/L phosphate buffer) was implemented. This treatment led to a reduction (up to 80%) in growth of some Fusarium species (F. sporotrichoides and F. poae) and the production of corresponding mycotoxins, mainly trichothecenes A and ennianthins. Moreover, the treated malt did not differ significantly from the control malt in terms of enzymatic activity.