From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters

[Display omitted] •Wheat beer can contain high levels of emerging mycotoxins.•Use of fungicides in the field reduced mycotoxin content in malting and brewing products.•Emerging mycotoxins should be included into legislation. The aim was to determine the mycotoxin transfer rate into beer during a sem...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2018-07, Vol.254, p.115-121
Main Authors: Mastanjević, Kristina, Šarkanj, Bojan, Krska, Rudolf, Sulyok, Michael, Warth, Benedikt, Mastanjević, Krešimir, Šantek, Božidar, Krstanović, Vinko
Format: Article
Language:English
Subjects:
Beer
Beer - analysis
Beer - microbiology
Ethanol - analysis
Fermentation
Fermentation course
Food Contamination - analysis
Fungicide
Fungicides, Industrial - administration & dosage
Fusarium - metabolism
Glucosides - analysis
Multi-mycotoxins
Mycotoxins - analysis
Natural toxin
Nitriles
Spores, Fungal
Trichothecenes - analysis
Triticum - chemistry
Triticum - growth & development
Triticum - microbiology
Wheat malt
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Wheat beer can contain high levels of emerging mycotoxins.•Use of fungicides in the field reduced mycotoxin content in malting and brewing products.•Emerging mycotoxins should be included into legislation. The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.02.005