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The presence of Class II hydrophobins produced by fungi on barley results in primary gushing of beer. Gushing is the spontaneous overfoaming of carbonated beverages by opening of bottles. Solving gushing problems caused by brewing raw materials has received much scientific attention. Lipophilic extract of hops are introduced to brewers as foam suppressor in fermenters. We studied the effects of hop...
Hydrophobins belong to the most important proteins produced by filamentous fungi. They are surface active and their foaming potential is due to the presence of particular spatial arrangements of hydrophobic and hydrophilic amino acids. However, their presence eventually leads to overfoaming of beers. In beers and other liquids hydrophobin molecules aggregate around hydrophobic carbon dioxide molecules...
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