Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

Abstract

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration.

An indigenousSaccharomyces uvarumpopulation with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

“…in food, including grape must, has been observed previously [12,44,68]. These fungi have the potential to produce mycotoxins, which can be dangerous if consumed in large quantities [69,70]. However, low levels of mycotoxins are common in commercial wines [70], and Canadian wines typically have a lower concentration of mycotoxins than wines produced elsewhere in the world [71].…”

“…However, low levels of mycotoxins are common in commercial wines [70], and Canadian wines typically have a lower concentration of mycotoxins than wines produced elsewhere in the world [71]. Furthermore, the process of alcoholic fermentation has been shown to reduce the presence of mycotoxins, through enzymatic conversion to a less toxic form and/or the adsorption to lees and subsequent removal from the wine [69,72]. E. necator (also called Uncinula necator ) is a grapevine pathogen responsible for powdery mildew, and is found in all regions of the world where grapes are grown [73].…”

A sub-Saharan African perspective on mycotoxins in beer - a review

“…Reportedly, such processing can reduce AFB 1 by 20–30% and OTA by 20–69% but does not change the level of DON in beer . Such losses have been linked to the adsorption to yeast cells or solid particles . Reports have shown that AFB 1 , OTA and DON are not degraded by S. pastorianus (or S. cerevisiae ) during fermentation .…”

“…Such losses have been linked to the adsorption to yeast cells or solid particles . Reports have shown that AFB 1 , OTA and DON are not degraded by S. pastorianus (or S. cerevisiae ) during fermentation . The work by Johnston et al .…”

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

“…However, fermented beverages based on lactic acid bacteria metabolism may suffer less from mycotoxin contamination as fungal colonization is considerably more difficult, since these bacteria can produce antimicrobial substances during the malting process [93,96]. Degradation of AFB 1 has already been described during alcoholic beverage fermentation [97]. In yet another example, fermented apple juice (produced from fruit previously inoculated with Penicillium exapansum) using Saccharomyces cerevisiae exhibited lower PAT concentrations when compared to the unfermented and the pasteurized juices [98].…”