Relevant Fusarium Mycotoxins in Malt and Beer

Abstract

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.

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

“…[ 40 ]. Primary gushing is derived from the use of malt made from barley spoiled by fungal contamination, especially by certain species of the genus Fusarium , which produces hydrophobins, a type of hydrophobic polypeptides that can induce this phenomenon through their interaction with CO 2 molecules [ 41 , 42 , 43 , 44 ]. Fusarium spp.…”

“…Fusarium spp. and other fungal pathogens of barley can produce mycotoxins that can survive the brewing process and can, therefore, be found in the final beer [ 16 , 44 ].…”

Implications of Crop Rotation and Fungicide on Fusarium and Mycotoxin Spectra in Manitoba Barley, 2017–2019

“…Since the 1990s, outbreaks of Fusarium head blight (FHB) on barley have been frequently reported in western Canadian provinces and this disease has been recognized as the most important disease of barley in these regions [ 2 , 3 , 4 ]. The main concern with respect to FHB on barley is the potential accumulation of mycotoxins in harvested grains, which can be toxic to humans and animals [ 5 , 6 , 7 , 8 , 9 ]. In addition, these mycotoxins can negatively impact functional parameters related to barley malting and brewing quality (i.e., over foaming/gushing of beer) [ 10 , 11 ].…”

Mycotoxin multiplex microsphere immunoassays : Screening from ingredients to beer

“…On the other hand, in the light of the findings presented in chapter 6 of this thesis, the concerns for human health due to the absence of MLs set for (craft) beer should be taken into account and more style-defined surveys of craft beer should be seriously considered [103]. Even though beer seems to be a popular matrix for mycotoxin screening surveys, surveys with a strong focus on defined craft beer styles are really scarce [104]. Additionally, the transfer of mycotoxins from malt to beer have been well-studied, but there are very little widescale surveys that focus on brewery malts.…”

“…Brewing water is not considered a source for mycotoxins. Although hop can be contaminated with Fusarium species [104], the presence of mycotoxin contaminations have never been reported. Surveys for mycotoxins in hops are rare and tend to focus on AFs and OTA.…”