Impact of Bio-Fungicides on the Metabolic Profile and Fermentation Quality of Malting Barley

Abstract

The use of bio-fungicides in cereal production offers a sustainable alternative to synthetic chemicals while potentially influencing grain quality traits relevant to malting and brewing. This study assesses the impact of bio-fungicide applications on the metabolic profile and fermentation quality of malting barley. Field experiments were conducted using selected bio-fungicide formulations applied at key growth stages, with untreated plots serving as controls. Harvested grains were evaluated for primary and secondary metabolites, including sugars, amino acids, phenolic compounds, and enzyme activity associated with malting performance. Additionally, fermentation characteristics such as malt extract, diastatic power, and fermentation efficiency were analyzed to determine industrial suitability. Results indicated that bio-fungicide treatments effectively reduced disease incidence without negatively affecting grain yield or physical quality. Notably, treated barley exhibited favorable shifts in metabolic composition, including improved enzymatic activity and balanced protein content, which are critical for efficient malting and fermentation. Enhanced fermentation quality was reflected in higher malt extract and improved fermentability compared to untreated samples. The findings suggest that bio-fungicides not only support plant health but also contribute positively to grain biochemical properties relevant to processing industries. Importantly, the study emphasizes agronomic and post-harvest quality outcomes rather than the biochemical mechanisms alone. These results highlight the potential of integrating bio-fungicides into sustainable barley production systems to achieve both crop protection and value addition. The research provides practical insights for farmers and maltsters aiming to improve grain quality, reduce chemical inputs, and enhance the overall efficiency of malting barley supply chains.