Detail publikace

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.

Originální název

Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

mycotoxins; stability; malting; brewing; beer

Autoři

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

Vydáno

7. 5. 2019

Nakladatel

MDPI

Místo

Basilej, Švýcarsko

ISSN

2072-6651

Periodikum

Toxins

Ročník

11

Číslo

5

Stát

Švýcarská konfederace

Strany od

1

Strany do

11

Strany počet

11

URL

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

Plný text v Digitální knihovně

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"
}