Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Abstract

Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.

Transformation of Selected Trichothecenes during the Wheat Malting Production

“…Literature data on decrease of mycotoxin levels after grain steeping are limited. For example, the reported reductions of DON in barley are: by 66% after 5 h of steeping and 19 h of air rest [ 8 ]; by 50–70% after similar treatment [ 30 ]; by 22% or 65% depending on the grain contamination level after 13 h of steeping and 4 h of air rest [ 31 ]; and down below LOD [ 32 ]. The steeping operations give rise predominantly to removal of mycotoxins adsorbed at the surface of the grains or mycotoxins contained in Fusarium -damaged grains that float on the water surface [ 33 ].…”

“…The fungi grow optimally at temperatures between 20 and 25 °C and air humidity above 80% [ 6 ]. Their variability and frequency of occurrence depends mainly on climatic changes over a period of years and on agricultural practices [ 7 , 8 ]. The susceptibility of various plants to infection depends on the fungal species, plant variety, level of nutrients in the soil, and presence of pests and other microorganisms [ 6 ].…”

Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina

“…Besides, some of them are a reproductive health hazard, inhibit protein biosynthesis, induce DNA double‐strand breaks and have been associated with hepatotoxic effects, among others . Moreover, barley could be simultaneously contaminated with Fusarium spp., which are also able to produce mycotoxins such as trichothecenes, whose hazard to human and animal health has been demonstrated . Recently, a synergistic estrogenic effect between AOH and zearalenone, a mycotoxin produced by Fusarium spp., has been reported, which enhances the complexity of the issue, since barley of reduced quality is used as animal feed …”

Aceitação De Formulações De Bolos Sem Glúten E Lactose Produzidos Com Folhas De Stevia Rebaudiana

“…A partir do conhecimento de cada etapa de operação e tendo em vista à importância econômica desse segmento no mercado, é de interesse reduzir as perdas econômicas estando entre estas à contaminação por micotoxinas ocorrente tanto nos cereais malteados (CASTAÑARES et al, 2020;LANCOVA, et al 2008;PIACENTINI et al 2019) utilizados no processo cervejeiro, como também na bebida (ADEKOYA et al, 2018;CAMPONE et al, 2020; RAUSCH; BROCKMEYER; SCHWERDTLE, 2021).…”