Fungi and natural incidence of selected mycotoxins in barley rootlets

Cavaglieri, Lilia Reneé; Keller, Kelly Moura; Pereyra, Carina Maricel; Pereyra, M.L. González; Alonso, Veronica Andrea; Rojo, Federico; Dalcero, Ana María; Rosa, Carlos A.

doi:10.1016/j.jspr.2008.10.004

Cited by 39 publications

(40 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They found media counts of 1 × 10 3 CFU/g and 6 × 10 5 CFU/g in potato dextrose agar and DRBC media, respectively. Cavaglieri et al [18] obtained counts ranging between 1 × 10 3 and 1 × 10 6 CFU/g in DRBC; however, they studied other waste derived from processing of barley intended for pigs (barley rootlet). This substrate was storage between 8 and 15 days while in this study the period was 90 days.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies performed in Brazil determined the fungal biota as well as the presence of different mycotoxins in brewer's grain and barley rootlets intended for cattle and pigs [15–18]. There are no data about the contamination with fungi and mycotoxins in brewer's residue stored in farms in a similar manner of trench type silos during 3 months.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fungi and Mycotoxins from Pre- and Poststorage Brewer's Grain Intended for Bovine Intensive Rearing

Keller

Pereyra

Cavaglieri

et al. 2012

ISRN Veterinary Science

View full text Add to dashboard Cite

The aim of the study was to determine the mycobiota and natural levels of mycotoxins such as aflatoxin B1 (AFB1), ochratoxin A (OTA), fumonisin B1 (FB1), and deoxynivalenol (DON) present in brewers grains pre- and poststored intended for bovine intensive rearing. Poststored (80%) samples had counts higher than 1 × 104 colony-forming units (CFU/g). Cladosporium spp. and Aspergillus spp. were isolated at high frequencies. Aspergillus flavus was the prevalent isolated species. Prestored (70%) and poststored (100%) samples showed AFB1 levels over the recommended limits (20 μg/Kg), and OTA levels were below the recommended limits (50 μg/Kg) while pre- and poststored samples did not show FB1 and DON natural contamination levels. The presence of mycotoxins in this substrate indicates the existence of contamination. Regular monitoring of feeds is required in order to prevent chronic and acute toxic syndromes related to this kind of contamination.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fungi and Mycotoxins from Pre- and Poststorage Brewer's Grain Intended for Bovine Intensive Rearing

Keller

Pereyra

Cavaglieri

et al. 2012

ISRN Veterinary Science

View full text Add to dashboard Cite

show abstract

“…Zearalenone and other mycotoxins can, in turn, be transferred to a range of malt products used in human nutrition, including beer, due to ZON solubility in alcohol. Malt by-products (germ and rootlets detached from grain after kilning) are used as animal food and potential risk of mycotoxin exposure has been reported (Cavaglieri et al, 2009;Wolf-Hall, 2007).…”

Section: Introductionmentioning

confidence: 99%

Distribution of zearalenone in malted barley fractions dependent on Fusarium graminearum growing conditions

et al. 2011

View full text Add to dashboard Cite

“…Spent grains can be utilized in snack production, according to Mussatto et al [104], and spent yeast is a great source of β-glucan [106]. Nevertheless, these by-products can be contaminated with mycotoxins [49,68,107]. Research conducted by Caupert et al [108] indicated that mycotoxin concentrations were within acceptable levels in the majority of analysed DGS (DDSG-dried or WDSG-wet distiller grains).…”

Section: Malting and Brewing By-products And Toxic Metabolitesmentioning

confidence: 99%

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

View full text Add to dashboard Cite

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.

show abstract

Fungi and natural incidence of selected mycotoxins in barley rootlets

Cited by 39 publications

References 24 publications

Fungi and Mycotoxins from Pre- and Poststorage Brewer's Grain Intended for Bovine Intensive Rearing

Fungi and Mycotoxins from Pre- and Poststorage Brewer's Grain Intended for Bovine Intensive Rearing

Distribution of zearalenone in malted barley fractions dependent on Fusarium graminearum growing conditions

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Contact Info

Product

Resources

About