{"id":1710,"date":"2022-03-11T12:23:23","date_gmt":"2022-03-11T11:23:23","guid":{"rendered":"https:\/\/active-oxygens-sustainability.evonik.com\/artikel\/mit-vigorox-ceres-das-bier-vom-ueberschaeumen-abhalten\/"},"modified":"2025-10-13T09:56:58","modified_gmt":"2025-10-13T07:56:58","slug":"vigorox-ceres-combats-fusarium-fungi-in-malting-barley","status":"publish","type":"article","link":"https:\/\/active-oxygens-sustainability.evonik.com\/en\/articles\/vigorox-ceres-combats-fusarium-fungi-in-malting-barley\/","title":{"rendered":"VIGOROX\u00ae Ceres combats Fusar\u00adium fungi in malt\u00ading barley"},"content":{"rendered":"\n
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VIGOROX\u00ae Ceres combats Fusar\u00adium fungi in malt\u00ading barley<\/h1>\n

Evonik Active Oxygens is taking the fight to Fusar\u00adium fungi with a special wash\u00ading process: These microor\u00adgan\u00adisms primar\u00adily infest wheat and barley crops and can render large amounts of the harvest unus\u00adable for any further process\u00ading. The new wash\u00ading process, which contains the active ingre\u00addi\u00adent peracetic acid, can make a signif\u00adi\u00adcant contri\u00adbu\u00adtion to reduc\u00ading losses in qual\u00adity and yield. And that is not all, as the wash\u00ading process is also sustain\u00adable in three ways\u2026<\/h4>\n

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T<\/span>he next time you open a beer and foam comes out, it may not neces\u00adsar\u00adily be because the bottle was agitated. In fact, it may actu\u00adally be due to a bever\u00adage-spoil\u00ading microor\u00adgan\u00adism known as Fusar\u00adium wilt fungi. This pathogen can affect a wide range of grains and the conse\u00adquences can often be disas\u00adtrous. Affected grain heads wilt and die prema\u00adturely, render\u00ading them useless for further process\u00ading into foods.<\/p>\n

The \u201cgush\u00ading\u201d is just one effect among many, with others includ\u00ading a spoiled taste and flavor of the fungi-infected beer. Fusar\u00adium fungi also produce toxic substances, such as deoxyni\u00advalenol (DON), which can be a hazard to humans and animals.<\/p>\n<\/div>\n\n\n\n

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Thresh\u00adold values for DON<\/h5>\n

As high concen\u00adtra\u00adtions of DON can be hazardous to health, thresh\u00adold values for food<\/a> have been defined in Europe for the fungal toxin. These values range from 1,250 \u00b5g\/\u200bkg for unprocessed grains to 200 \u00b5g\/\u200bkg in baby food. The Food and Drug Admin\u00adis\u00adtra\u00adtion (FDA) in the USA has issued advi\u00adsory levels for DON.<\/p>\n\n\n\n

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Enor\u00admous losses due to Fusarium<\/h5>\n

Annual losses around the world due to Fusar\u00adium wilt are enor\u00admous, with esti\u00admates stat\u00ading that up to 25 percent of grains for foods and feed\u00adstocks are infected with fusaria and other fungal toxins. Between 1998 and 2000, the esti\u00admated losses due to fusaria in wheat and barley were approx\u00adi\u00admately USD 2.7 billion. In the state of Penn\u00adsyl\u00adva\u00adnia, Fusar\u00adium is the lead\u00ading wheat and barley infes\u00adta\u00adtion. This is a consid\u00ader\u00adable prob\u00adlem for all indus\u00adtry sectors which process grains for foods. Bread, pasta, corn\u00adflakes and polenta, for exam\u00adple, are just some of the foods that frequently contain Fusaria toxins.<\/p>\n

Malt\u00adhouses also have to deal with the fungus. They produce barley malt mainly for beer brew\u00aderies, but also serve other indus\u00adtries such as distill\u00ading, animal nutri\u00adtion and cereals\/\u200bfood.<\/p>\n

Climate change is partially to blame for spread\u00ading the infes\u00adta\u00adtion, as the increas\u00ading heat and humid\u00adity create ideal condi\u00adtions for the fungus to thrive. \u201cThere were years in which malt\u00adsters did not have enough barley of proper qual\u00adity to satisfy demand \u2013 and Fusaria was to blame,\u201d says John Wallace, Direc\u00adtor Busi\u00adness Devel\u00adop\u00adment Amer\u00adi\u00adcas at Evonik Active Oxygens.<\/p>\n<\/div>\n\n\n\n

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A three\u00adfold sustain\u00adable process<\/h5>\n

Evonik Active Oxygens, a global manu\u00adfac\u00adturer of hydro\u00adgen perox\u00adide<\/a>, peracetic acid (PAA)<\/a> and persul\u00adfate prod\u00aducts<\/a>, has devel\u00adoped an effec\u00adtive and sustain\u00adable<\/a> process which can elim\u00adi\u00adnate Fusaria fungi from grains, an approach that makes a signif\u00adi\u00adcant contri\u00adbu\u00adtion to reduc\u00ading losses in qual\u00adity and yield. In an effort to apply the tech\u00adnol\u00adogy against the fungus, Evonik is work\u00ading together with vari\u00adous malt\u00adhouses in the USA and Canada, while collab\u00ado\u00adra\u00adtions in Europe are in the pipeline.<\/p>\n

Malt\u00ading is a key element in the millen\u00adnia-old art of beer-brew\u00ading and consists of three steps:<\/p>\n

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  1. steep\u00ading the grain,<\/li>\n
  2. germi\u00adna\u00adtion, during which the grain starch is fermented to malt and<\/li>\n
  3. the final drying, or kiln\u00ading, which enables the malt to be preserved.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    Prior to steep\u00ading, the grain is soaked in Evonik\u2019s solu\u00adtion which contains very low concen\u00adtra\u00adtions of peracetic acid (up to 1745 parts per million). This solu\u00adtion is marketed under the brand VIGOROX\u00ae Ceres, named after Ceres, the ancient Roman goddess of agri\u00adcul\u00adture. The antimi\u00adcro\u00adbial effects of peracetic acid have been known for over 100 years, with scien\u00adtists report\u00ading on the discov\u00adery of the antimi\u00adcro\u00adbial prop\u00ader\u00adties of peracetic acid in a special\u00adist publi\u00adca\u00adtion from 1902.<\/p>\n

    \u201cIt is impor\u00adtant to remove the cont\u00ada\u00adm\u00adi\u00adna\u00adtion with\u00adout the process having any unwanted effects on the grain\u2019s germi\u00adna\u00adtion capac\u00adity and other qual\u00adity char\u00adac\u00adter\u00adis\u00adtics\u201d, Wallace adds. \u201cWe are work\u00ading with a food\u00adstuff which is subject to very strict require\u00adments. Comply\u00ading with these require\u00adments while still achiev\u00ading a suffi\u00adcient effect, is a balanc\u00ading act which we enjoy tack\u00adling with our many years of expe\u00adri\u00adence in PAA appli\u00adca\u00adtions for the food sector.\u201d<\/p>\n<\/div>\n\n\n\n

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    Join\u00ading forces to combat the beer-spoil\u00ading microorganism<\/h5>\n

    Evonik Active Oxygens collab\u00ado\u00adrates with malt\u00adhouses on numer\u00adous levels: Employ\u00adees at Evonik conduct labo\u00adra\u00adtory and field tests with the malt\u00adhouses in order to obtain a better under\u00adstand\u00ading of how PAA affects grains. The company also provides equip\u00adment and infor\u00adma\u00adtion. The team collab\u00ado\u00adrated closely with the Hartwick College Center for Craft Food and Bever\u00adage in New York, an indus\u00adtry lead\u00ading resource for scien\u00adtific matters regard\u00ading malt\u00ading and brewing.<\/p>\n<\/div>\n\n\n\n

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    The team has already enjoyed its first successes. In the past, brew\u00ading processes toler\u00adated a maxi\u00admum DON level of 1 mg per kg of grain. Higher levels in barley meant the grain could not be used with\u00adout risk of nega\u00adtive impacts on grain and beer quality.<\/p>\n<\/div>\n\n\n\n

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    However, thanks to the new, effec\u00adtive VIGOROX\u00ae Ceres process, grains of any DON level can now be pretreated in order to reduce DON to the maxi\u00admum permis\u00adsi\u00adble concen\u00adtra\u00adtion of 0.5 mg\/\u200bkg, so that malt\u00adhouses can use them for malt\u00ading. \u201cWe are contin\u00adu\u00adously opti\u00admiz\u00ading our process and are on the right path towards \u2018food-grade barley\u2019\u201d, Wallace states.<\/p>\n

    \u201cSome of the very large malt\u00adhouses could bene\u00adfit by having tens of thou\u00adsand of tons of grain avail\u00adable from a closer prox\u00adim\u00adity, lower\u00ading their acqui\u00adsi\u00adtion cost substan\u00adtially, and saving hundreds of thou\u00adsands of dollars indi\u00advid\u00adu\u00adally, millions as an indus\u00adtry\u201d, he says.<\/p>\n

    Addi\u00adtional appli\u00adca\u00adtions for the sustain\u00adable wash\u00ading process are conceiv\u00adable, for exam\u00adple in grain mills and indus\u00adtrial bakeries \u2013 in other words, every\u00adwhere where the whole grain is processed into foods. And VIGOROX\u00ae Ceres is not only effec\u00adtive against Fusar\u00adium \u2013 the Roman goddess can also put an end to many other fungi, bacte\u00adria, yeasts and viruses.<\/p>\n<\/div>\n\n\n\n

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    <\/div>","protected":false},"excerpt":{"rendered":"

    A special wash\u00ading process elim\u00adi\u00adnates Fusaria fungi in wheat and barley, thus ensur\u00ading higher yields and better prod\u00aduct quality.<\/p>\n","protected":false},"featured_media":1606,"template":"","article-category":[78],"article-tag":[84,103],"acf":{"top_article":false},"yoast_head":"\nPeracetic acid combats microorganisms in grain<\/title>\n<meta name=\"description\" content=\"A special washing process eliminates Fusaria fungi in wheat and barley, thus ensuring higher yields and better product quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/active-oxygens-sustainability.evonik.com\/en\/articles\/vigorox-ceres-combats-fusarium-fungi-in-malting-barley\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peracetic acid combats 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