Fate of Mycotoxins during Beer Brewing and Fermentation

Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

doi:10.1271/bbb.130027

Cited by 81 publications

(80 citation statements)

References 29 publications

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“…sladovnického ječmene a sladu. Byla provedena řada studií, kde byl sledován přechod OTA a dalších mykotoxinů do piva v průběhu vaření (Scott, 1996;Baxter et al, 2001;Inoue et al, 2013).…”

Section: ■ 2 Materials and Methodsunclassified

“…malting barley and malt. A number of studies have investigated passing of OTA and other mycotoxins to beer during brewing (Scott, 1996;Baxter et al, 2001;Inoue et al, 2013).…”

Section: Výskyt Mykotoxinů V Pivech Z Obchodní Sítěmentioning

confidence: 99%

“…OTA is also hydrolyzed by acids and some proteases to ochratoxin a and phenylalanin (Inoue et al, 2013).…”

Section: Výskyt Mykotoxinů V Pivech Z Obchodní Sítěmentioning

confidence: 99%

“…al., 2007;Běláková et al, 2011). OTA je také hydrolyzován kyselinami a některými proteasami na ochratoxin a fenylalanin (Inoue et al, 2013). OTA byl nalezen v koncentraci vyšší než limit kvantifi kace (LOQ = 1,0 ng·l …”

Section: ■ 4 Conclusionunclassified

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The Occurrence of Mycotoxins in Beers from Retail Shops

2017

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1Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno, Česká republika Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 Pivo je slabě alkoholický nápoj, který se po staletí vyrábí z obilných sladů, vody a chmele za účasti pivovarských kvasinek (Basařo-vá et al., 2010). Česká republika patří mezi země s největší konzumací piva na osobu a rok. V roce 2015 se umístila na prvním místě se 143 litry na osobu a rok. Následuje Německo a Rakousko se 106 a 105 litry na osobu a rok (Beer Statistics, 2016). Při takto velké konzumaci je kontrola nežádoucích látek jak ve vstupních surovinách, tak v pivu velice důležitá. Mezi tyto nežádoucí látky patří bezesporu i mykotoxiny.Mykotoxiny lze defi novat jako přírodní toxické metabolity vlákni-tých mikromycetů, které evokují toxickou odezvu organismu už i ve velmi malých koncentracích; z tohoto důvodu je jakákoliv kontaminace toxinogenními plísněmi potenciálně značně nebezpečná (Bennett, 1987).Mykotoxiny jsou chemicky i tepelně velmi stabilní sloučeniny a proto mohou přecházet z infi kovaného ječmene do sladu během řízeného procesu sladování, při kterém vznikají vhodné podmínky pro jejich produkci. Obecně jsou mykotoxiny stabilní do 170 °C v neutrálním až kyselém prostředí a mohou tedy odolávat i procesu vaře-ní piva. Z tohoto důvodu je analýze mykotoxinů v surovinách pro výrobu piva a v pivu věnována velká pozornost (Wolf-Hall, 2007).Deoxynivalenol (DON) je nejvíce sledovaný fusariový mykotoxin, který se řadí mezi trichotheceny B. Jeho významným producentem je Fusarium graminearum (nepohlavní forma Gibberella zeae), který

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Section: ■ 2 Materials and Methodsunclassified

“…malting barley and malt. A number of studies have investigated passing of OTA and other mycotoxins to beer during brewing (Scott, 1996;Baxter et al, 2001;Inoue et al, 2013).…”

Section: Výskyt Mykotoxinů V Pivech Z Obchodní Sítěmentioning

confidence: 99%

“…OTA is also hydrolyzed by acids and some proteases to ochratoxin a and phenylalanin (Inoue et al, 2013).…”

Section: Výskyt Mykotoxinů V Pivech Z Obchodní Sítěmentioning

confidence: 99%

Section: ■ 4 Conclusionunclassified

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The Occurrence of Mycotoxins in Beers from Retail Shops

2017

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“…Inoue et al and Pfliegler et al [56,57] connect the bio-transformations of mycotoxins to less toxic forms-so called masked or modified mycotoxins with yeast metabolism. The transformation is reversible, meaning that some microorganisms and unit operations cause deconjugation of masked forms present in raw materials [58].…”

Section: Fungal Toxins In Malting and Brewingmentioning

confidence: 99%

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria and their metabolites all contribute to the quality and safety of the final products derived from most common beer cereals-barley and wheat. The microorganisms that are most often associated with the safety and quality of cereals for beer production belong to the Fusarium spp. They greatly influence yields from the field, and can modify and diminish economic success for farmers. However, the real problem is their harmful metabolites-mycotoxins-that affect the health of humans and animals. In the era of emerging analytical methodologies, the spectrum of known toxins originating from microorganisms that can pose a threat to humans has grown tremendously. Therefore, it is necessary to monitor microflora throughout the productive "barley to beer" chain and to act suppressive on the proliferation of unwanted microorganisms, before and during malting, preventing the occurrence of mycotoxins in final products and by-products. Multi-mycotoxin analyses are very advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate as yet unregulated, but highly occurring, microbial toxins in malt and beer.

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Evaluation of mepiquat in malted barley and beer using LC-MS/MS

Noestheden¹

2015

J. Inst. Brew.

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Following recent studies that showed that the agrochemical mepiquat (1,1-dimethylpiperidinium) forms during the roasting of coffee beans and barley, this work investigates the presence of mepiquat in malted barley and commercially available beers. Liquid chromatography-tandem mass spectrometry was used to develop a sensitive and precise analytical method, with detection limits of 0.031 ng/g in malted barley and 0.014 ng/g in beer. Mepiquat was detected in nine out of 10 malted barley samples, with all results under the Canadian maximum residue limit (100 ng/g). The data suggest a relationship between perceived malted barley colour and mepiquat concentration. The concentration of mepiquat in the beers analysed was also below the maximum residue limits in Canada (100 ng/g) and in the EU (600 ng/g), suggesting that mepiquat is not a regulatory concern in finished beers.

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Fate of Mycotoxins during Beer Brewing and Fermentation

Cited by 81 publications

References 29 publications

The Occurrence of Mycotoxins in Beers from Retail Shops

The Occurrence of Mycotoxins in Beers from Retail Shops

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Evaluation of mepiquat in malted barley and beer using LC-MS/MS

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