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Due to contamination of barley grains by Fusarium langsethiae, T-2 toxin can be present in the brewing process. It has been observed that the presence of the yeast Geotrichum candidum during malting can reduce the final concentration of this mycotoxin in beer. In this work, a co-culture method was carried out for both microorganisms in order to evaluate the effect on T-2 mycotoxin concentration in comparison with the pure culture of F. langsethiae in the same conditions. The microbial growth of both microorganisms was assessed using three different methods: dry weight, DOPE-FISH, and DNA quantification. In coculture, both microorganisms globally developed less than in pure cultures but G. candidum showed a better growth than F. langsethiae. The concentration of T-2 was reduced by 93 % compared to the pure culture. Hence, the interaction between G. candidum and F. langsethiae led to a drastic mycotoxin reduction despite the only partial inhibition of fungal growth

Due to contamination of barley grains by Fusarium langsethiae, T-2 toxin can be present in the brewing process. It has been observed that the presence of the yeast Geotrichum candidum during malting can reduce the final concentration of this mycotoxin in beer. In this work, a co-culture method was carried out for both microorganisms in order to evaluate the effect on T-2 mycotoxin concentration in comparison with the pure culture of F. langsethiae in the same conditions. The microbial growth of both microorganisms was assessed using three different methods: dry weight, DOPE-FISH, and DNA quantification. In coculture, both microorganisms globally developed less than in pure cultures but G. candidum showed a better growth than F. langsethiae. The concentration of T-2 was reduced by 93 % compared to the pure culture. Hence, the interaction between G. candidum and F. langsethiae led to a drastic mycotoxin reduction despite the only partial inhibition of fungal growth.

Due to contamination of barley grains by Fusarium langsethiae, T-2 toxin can be present in the brewing process. It has been observed that the presence of the yeast Geotrichum candidum during malting can reduce the final concentration of this mycotoxin in beer. In this work, a co-culture method was carried out for both microorganisms in order to evaluate the effect on T-2 mycotoxin concentration in comparison with the pure culture of F. langsethiae in the same conditions. The microbial growth of both microorganisms was assessed using three different methods: dry weight, DOPE-FISH, and DNA quantifi cation. In coculture, both microorganisms globally developed less than in pure cultures but G. candidum showed a better growth than F. langsethiae. The concentration of T-2 was reduced by 93 % compared to the pure culture. Hence, the interaction between G. candidum and F. langsethiae led to a drastic mycotoxin reduction despite the only partial inhibition of fungal growth., Zbog kontaminacije zrna ječma kulturom Fusarium langsethiae u postupku proizvodnje piva može doći do pojave T-2-toksina. Uočeno je da prisutnost plijesni Geotrichum candidum tijekom faze pretvaranja ječma u slad može sniziti krajnju koncentraciju ovog mikotoksina u pivu. U ovom je radu izvršena kokultura obaju mikroorganizama kako bi se procijenio učinak na koncentraciju T-2-mikotoksina u odnosu na čistu kulturu F. langsethiae u istim uvjetima. Mikrobni rast obaju mikroorganizama procijenjen je s pomoću triju metoda: mjerenjem suhe mase, fluorescencijskom in situ hibridizacijom s dvostruko obilježenim oligonukleotidnim sondama (Double-labeling of Oligonucleotide Probes for Fluorescent in situ Hybridisation – DOPE-FISH) i kvantifi kacijom DNA. Ukupan razvoj obaju mikroorganizama u kokulturi bio je manji nego u pojedinačnim kulturama, ali je G. candidum pokazao nešto veći rast od F. langsethiae. Koncentracija T-2 snizila se za 93 % u usporedbi s čistom kulturom. Dakle, interakcija između G. candidum i F. langsethiae dovela je do drastičnog smanjenja koncentracije mikotoksina unatoč samo djelomičnoj inhibiciji fungalnog rasta.