nivale DNA correlated both with increasing malt friability and laboratory wort colour, Selleckchem R428 since the release of amino acids

and reducing sugars from the breakdown of protein and starch respectively, increases with the extent of modification and friability of malt. There have been several reports on the changes in the diversity of composition of the FHB complex in cereals within different geographical and climatic locations. In the past ten years in Europe, F. culmorum has been replaced by F. graminearum ( Waalwijk et al., 2003, Jennings et al., 2004, Stepien et al., 2008, Xu et al., 2008, Isebaert et al., 2009 and Nielsen et al., 2011) and furthermore F. poae has been shown to replace F. graminearum in Southern Europe ( Pancaldi et al., 2010 and Shah et al., 2005). In contrast, in Central Europe and in North America and China, DON is the main trichothecene associated

predominantly with F. graminearum and species of the F. graminearum clade ( O’Donnell et al., 2004). In these studies we describe the impact of newly emerging species of importance, M. nivale and F. langsethiae, on the malting and brewing quality of naturally infected barley. The results clearly indicate that the pathogen populations of the FHB complex in barley in the UK are diverse and dominated by non-toxigenic Microdochium species and toxigenic Fusarium species such as F. poae, F. avenaceum and F. langsethiae. Future research efforts should focus on elucidating the impact of these newly emerging species and their mycotoxins, for example, enniatins produced by F. avenaceum and F. tricinctum on barley and INCB024360 mouse HT-2 and T-2 produced by F. langsethiae. The authors wish to thank Velcourt, Syngenta Seeds, Syngenta Crop Protection, Openfield, SABMiller plc, BBSRC and the Technology Strategy Board for their financial support of the Dipeptidyl peptidase SAFEMalt project grant number 100882. Samples from 2007 to 2009 were collected and mycotoxin analysis was completed as part of HGCA-AHDB project RD-2007-3401. ”
” The death of Professor Dr. Tibor Deák on March 3rd, 2013 in Budapest, Hungary has saddened colleagues, friends, and the international scientific community.

Those who knew Tibor had great respect for him, enjoyed his company, and felt privileged to be influenced by his remarkable knowledge of microbiology in general and food microbiology in particular. He is survived by his wife, Mary, and daughter, Susanne for whom he was a very caring husband and father. Tibor Deák, Ph.D., D. Sc., Professor Emeritus left an enormously rich and substantial life work for future generations. Over 350 peer-reviewed publications, books, and chapters are only the printed proof of his legacy. After receiving a teaching degree in biology–chemistry in 1957 at the University of Szeged, he chose to work in the industry and became a specialist in fermentation microbiology. He earned his Ph.D. on The Microbiology of Lactic Acid Fermentation at Eötvös Loránd University in Budapest in 1963.