Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing

Prusova, Nela; Džuman, Zbyněk; Jelínek, Lukáš; Karabín, Marcel; Hajšlová, Jana; Rychlik, Michael; Stranska-Zachariasova, Milena

doi:10.1016/j.foodchem.2021.130926

Cited by 18 publications

(11 citation statements)

References 33 publications

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“…No significant difference (α = 0.05) could be found for the toxins TEN and AOH-3-S, which also confirmed our previous observations. Those results are also mostly in accordance with a study from Prusova et al (2021), where AOH, AME, TEN, and TeA were included in a multi-mycotoxin mycotoxin method and analyzed during malting and brewing.…”

Section: Screening Of 50 Barley and Malt Samplessupporting

confidence: 90%

Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley

et al. 2022

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A liquid chromatography tandem mass spectrometry (LC–MS/MS) multi-mycotoxin method was developed for the analysis of the Alternaria toxins alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), altertoxin I (ATX I), altertoxin II (ATX II), alterperylenol (ALTP), and altenuene (ALT), as well as the modified toxins AOH-3-glucoside (AOH-3-G), AOH-9-glucoside (AOH-9-G), AME-3-glucoside (AME-3-G), AOH-3-sulfate (AOH-3-S), and AME-3-sulfate (AME-3-S) in barley and malt. The toxin tenuazonic acid (TeA) was analyzed separately as it could not be included into the multi-mycotoxin method. Quantitation was conducted by using a combination of stable isotope dilution analysis (SIDA) for AOH, AME, and TeA, and matrix-matched calibration for all other toxins. Limits of detection were between 0.05 µg/kg (AME) and 2.45 µg/kg (ALT), whereas limits of quantitation ranged from 0.16 µg/kg (AME) to 8.75 µg/kg (ALT). Recoveries between 96 and 107% were obtained for the analytes when SIDA was applied, while recoveries between 84 and 112% were found for analytes quantified by matrix-matched calibration. The method was applied for the analysis of 50 barley samples and their respective malts from the harvest years 2016–2020 for their mycotoxin content, showing the overall potential of toxin formation during the malting process. The toxins ALTP and ATX I were mainly found in the malt samples, but not in barley.

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Section: Screening Of 50 Barley and Malt Samplessupporting

confidence: 90%

Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley

et al. 2022

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“… Aspergillus , Penicillium , and Fusarium were the most common fungal genera with the capacity to produce mycotoxins. For instance, toxigenic fungi of the Aspergillus and Penicillium genera produced aflatoxins and ochratoxins, while Fusarium generated ZEN and fumonisins ( 35 ), commonly reported to contaminate barley, malt, and related products ( 36 , 37 ). Therefore, these fungal genera should be monitored continuously, especially some specific toxigenic species or strains.…”

Section: Resultsmentioning

confidence: 99%

Single-Molecule Real-Time Sequencing to Explore the Mycobiome Diversity in Malt

Long

Liu

et al. 2022

Microbiol Spectr

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“…A recently published work by Prusova et al, (2022) [ 91 ] focused on less studied Fusarium mycotoxins, namely nivalenol (NIV), neosolaniol (NEO), enniatins (ENNs), beauvericin (BEA), T-2 and HT-2 toxins during malting and brewing. The obtained results show a significant decrease in all Fusarium mycotoxins during steeping (20% NIV, 9% NEO, 18% HT-2, 2% T-2, 33% ENNs and 34% BEA).…”

Section: Fusarium Mycotoxins Transfer From the Cereals To In...mentioning

confidence: 99%

Relevant Fusarium Mycotoxins in Malt and Beer

Pascari

Marı́n

Ramos

et al. 2022

Foods

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Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.

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Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing

Cited by 18 publications

References 33 publications

Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley

Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley

Single-Molecule Real-Time Sequencing to Explore the Mycobiome Diversity in Malt

Relevant Fusarium Mycotoxins in Malt and Beer

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