Fate of Fusarium Toxins during the Malting Process

Abstract

Little is known about the fate of Fusarium mycotoxins during the barley malting process. To determine the fungal DNA and mycotoxin concentrations during malting, we used barley grain harvested from field plots that we had inoculated with Fusarium species that produce type A or type B trichothecenes or enniatins. Using a recently developed multimycotoxin liquid chromatography-tandem mass stable isotope dilution method, we identified Fusarium-species-specific behaviors of mycotoxins in grain and malt extracts and compared toxin concentrations to amounts of fungal DNA in the same samples. In particular, the type B trichothecenes and Fusarium culmorum DNA contents were increased dramatically up to 5400% after kilning. By contrast, the concentrations of type A trichothecenes and Fusarium sporotrichioides DNA decreased during the malting process. These data suggest that specific Fusarium species that contaminate the raw grain material might have different impacts on malt quality.

Development and validation of ultra-high-performance liquid chromatography–tandem mass spectrometry methods for the simultaneous determination of beauvericin, enniatins (A, A1, B, B1) and cereulide in maize, wheat, pasta and rice

“…Even though several pre-and post-harvest efforts such as sorting, kernel and hand sorting are made in order to prevent and control bacteria and fungi, the produced toxins can remain active even after very harsh treatments [1]. In addition, the toxins are stable under the most common conditions used in food processing and can consequently be found in the prepared products [2,3]. Contamination with toxins of fungal and bacterial origin may lead to acute poisoning or have long-term negative consequences on the health of both human and animals [4].…”

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

“…The fate of mycotoxins during the brewing process has been studied extensively. In general, the presence of mycotoxins is reduced, but not eliminated, through the brewing process . In European style beers, the wort is sterilised by boiling while being flavoured and aromatised by hops then clarified before cooling for fermentation .…”

“…The fate of mycotoxins during malting has been studied . Moulds and mycotoxins can occur throughout the supply chain, where contamination may occur before harvest and increase during storage or processing.…”

“…Hence, P. verrucosum , when present, can result in the formation of OTA in the malt . However, during steeping, hydrosoluble mycotoxins such as DON have been reported to be solubilised and washed away by the steeping water . Further, glycosylation of DON to 3‐ β ‐ d ‐glucopyranoside in the presence of plant enzymes (UDP‐glucosyltransferases) is involved in conjugating a portion of DON with a glycosyl (glucose) group from a UTP sugar .…”

“…These cereals are widely cultivated and are predisposed to toxigenic fungal attacks and attendant mycotoxin production . The malts and, in some instances, the unmalted cereals or adjuncts, are considered as the main sources of MC contamination in beer . Hops are considered to present little or no risk of contaminating beer with mycotoxins owing to their antimicrobial activity and the relatively small amount used.…”