Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing
Language English Country Great Britain, England Media print-electronic
Document type Journal Article
PubMed
34474284
DOI
10.1016/j.foodchem.2021.130926
PII: S0308-8146(21)01932-4
Knihovny.cz E-resources
- Keywords
- Alternaria mycotoxins, Alternariol (PubChem CID:5359485), Alternariol monomethyl ether (PubChem CID:5360741), Barley, Beauvericin (PubChem CID:3007984), Beer, Conjugated mycotoxins, Enniatin A (PubChem CID:57339252), Enniatins, HT-2 toxin (PubChem CID:10093830), Malt, Neosolaniol (PubChem CID:13818797), Nivalenol (PubChem CID:5284433), T-2 toxin (PubChem CID:5284461), Tentoxin (PubChem CID:5281143), Tenuazonic acid (PubChem CID: 54678599), Trichothecenes, UHPLC–HRMS/MS,
- MeSH
- Alternaria MeSH
- Fusarium * MeSH
- Food Contamination analysis MeSH
- Mycotoxins * analysis MeSH
- Beer analysis MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- Mycotoxins * MeSH
Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC-HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures.
Technical University of Munich Analytical Food Chemistry Freising Germany
University of Chemistry and Technology Department of Biotechnology Prague Czech Republic
References provided by Crossref.org
Mycotoxins in brewing and malting: is every sample contaminated with mycotoxins?
