Publication detail

Fusarium Mycotoxins Stability during the Malting and Brewing Processes

PIACENTINI, K. BĚLÁKOVÁ, S. BENEŠOVÁ, K. PERNICA, M. SAVI, G.D. ROCHA, L.O. HARTMAN, I. ČÁSLAVSKÝ, J. CORREA, B.

Original Title

Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Type

journal article in Web of Science

Language

English

Original 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.

Keywords

mycotoxins; stability; malting; brewing; beer

Authors

PIACENTINI, K.; BĚLÁKOVÁ, S.; BENEŠOVÁ, K.; PERNICA, M.; SAVI, G.D.; ROCHA, L.O.; HARTMAN, I.; ČÁSLAVSKÝ, J.; CORREA, B.

Released

7. 5. 2019

Publisher

MDPI

Location

Basilej, Švýcarsko

ISBN

2072-6651

Periodical

Toxins

Year of study

11

Number

5

State

Swiss Confederation

Pages from

1

Pages to

11

Pages count

11

URL

https://www.mdpi.com/2072-6651/11/5/257

Full text in the Digital Library

http://hdl.handle.net/11012/184659

BibTex

@article{BUT157854,
  author="Karim Cristina {Piacentini} and Sylvie {Běláková} and Karolína {Benešová} and Marek {Pernica} and Geovana {Savi} and Liliana {Rocha} and Ivo {Hartman} and Josef {Čáslavský} and Benedito {Corrêa}",
  title="Fusarium Mycotoxins Stability during the Malting and Brewing Processes",
  journal="Toxins",
  year="2019",
  volume="11",
  number="5",
  pages="1--11",
  doi="10.3390/toxins11050257",
  issn="2072-6651",
  url="https://www.mdpi.com/2072-6651/11/5/257"
}