Mycotoxin occurrence in beer produced in several European countries

Bertuzzi, Terenzio; Rastelli, Silvia; Mulazzi, Annalisa; Donadini, Gianluca; Pietri, Amedeo

doi:10.1016/j.foodcont.2011.06.002

Cited by 88 publications

(86 citation statements)

References 37 publications

(39 reference statements)

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“…[7][8][9][10] It has in fact been reported that such mycotoxins as trichothecenes, OTA, and FMs were transferred to commercial beer. [11][12][13][14][15][16] Studies have also been carried out on the fate of such specific mycotoxins as AFB 1 , DON, HT-2, OTA, FMB 1 , and ZON during beer brewing. [17][18][19][20][21][22][23] Despite the fact that many mycotoxins can contaminate the beer or raw materials used in beer manufacture, not all have yet been comprehensively studied.…”

Section: ) Other Significant Mycotoxins Include Trichothecenes (Deoxymentioning

confidence: 99%

Fate of Mycotoxins during Beer Brewing and Fermentation

Inoue

Nagatomi

Uyama

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.

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Section: ) Other Significant Mycotoxins Include Trichothecenes (Deoxymentioning

confidence: 99%

Fate of Mycotoxins during Beer Brewing and Fermentation

Inoue

Nagatomi

Uyama

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…Contaminated barley causes problems during beer production. In the malting process, the temperature and humidity conditions are suitable for fungal development, so the downstream process and the fi nal beer quality are affected (13,14).…”

Section: Introductionmentioning

confidence: 99%

Control of T-2 Toxin in Fusarium Langsethiae and Geotrichum Candidum Co-Culture / Kontrola Toksina T-2 U Kokulturi Fusarium Langsethiae I Geotrichum Candidum

Gastélum-Martínez

Compant

Taillandier

et al. 2012

Archives of Industrial Hygiene and Toxicology

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Due to contamination of barley grains by Fusarium langsethiae, T-2 toxin can be present in the brewing process. It has been observed that the presence of the yeast Geotrichum candidum during malting can reduce the fi nal concentration of this mycotoxin in beer. In this work, a co-culture method was carried out for both microorganisms in order to evaluate the effect on T-2 mycotoxin concentration in comparison with the pure culture of F. langsethiae in the same conditions. The microbial growth of both microorganisms was assessed using three different methods: dry weight, DOPE-FISH, and DNA quantifi cation. In coculture, both microorganisms globally developed less than in pure cultures but G. candidum showed a better growth than F. langsethiae. The concentration of T-2 was reduced by 93 % compared to the pure culture. Hence, the interaction between G. candidum and F. langsethiae led to a drastic mycotoxin reduction despite the only partial inhibition of fungal growth.

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“…In 2006-2013, four important studies dealing with the DON occurrence in beers were published (Anselme et al ., 2006;Varga, et al ., 2013;Bertuzzi et al ., 2011;Kostelanska et al ., 2009) . Beers came from 2003-2013 and were analyzed using gas and liquid chromatography methods .…”

Section: ■ ■ 3 Results and Discussionmentioning

confidence: 99%

“…Plísně a jejich spóry se z infikovaného ječmene a sladu do piva dostat nemohou, nejpozději ve stádiu chmelovaru jsou usmrceny . Část mykotoxinů díky své tepelné stabilitě tento proces "přežije" (Wolf-Hall, 2007;Scott, 1996) a může přejít až do finálního produktu -piva (Wolf-Hall, 2007;Bertuzzi, et al ., 2011) .…”

Section: Monitoring Výskytu Deoxynivalenolu V Pivech Z Obchodní Sítě unclassified

Monitoring of the occurrence of deoxynivalenol in beers from outlet shops in 2009-2012.

Běláková¹,

Benešová²,

Mikulíková³

et al. 2013

Kvasny Prum

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Klíčová slova: pivo, mykotoxiny, deoxynivalenol, LC/MS■ ■ 1 ÚVOD Pivo je slabě alkoholický nápoj, který se po staletí vyrábí z obilných sladů, vody a chmele za účasti pivovarských kvasinek . Ječmen setý je základní surovinou pro výrobu sladu v tradičních pivovarských zemích . Tato starobylá rostlina prošla při domestikaci vývo-jem od převážně potravinářského obilí po krmivo a sladovnické obilí (Basařová et al ., 2010;Hegrova et al ., 2009) . Složení mikroflóry zrna ječmene je ovlivňováno zejména geografickými a klimatickými vlivy, výživou, aplikací fungicidů, množstvím srážek od počátku metání do sklizně, odolností odrůd vůči poléhání, podmínkami během skladování ječmene a hotového sladu atd .Na ječmeni se vyskytuje široké spektrum fytopatogenních hub, které napadají rostlinu během fází růstu, zrání, sklizně (Fusarium, Alternaria, Stemphylium, Cladosporum) a skladování (Aspergillus, Penicillium, Rhizopus) (Bol et al ., 1988;Niessen et al ., 1992) . Infekce ječmene těmito patogenními vláknitými mikromycetami vede k výno-sovým ztrátám, snížení klíčivosti a sladovnické kvality zrna (Oliveira et al ., 2012) . Jako součást svého sekundárního metabolismu mohou patogenní plísně produkovat mykotoxiny . Mykotoxiny lze definovat jako přírodní produkty těchto plísní, které evokují toxickou odezvu organismu už i ve velmi malých koncentracích; z tohoto důvodu je jakákoliv kontaminace toxinogenními plísněmi potenciálně značně nebezpečná (Bennett, J . W ., 1987) .Mikroskopické vláknité houby rodu Fusarium jsou významnými patogeny obilovin . Patří mezi půdní mikroorganismy vyskytující se v oblastech Evropy, Ameriky, Asie a Austrálie s mírnými klimatickými podmínkami (Placinta, 1999;Creppy, E . E ., 2002;Malíř et al ., 2003) . Zrna ječmene jsou infikována fusariemi během kvetení i v době dozrávání . Zrna napadená v mléčné zralosti jsou silněji prorůstána myceliem, čímž se zvyšuje nebezpečí vyšší produkce mykotoxinů . Takto poškozená zrna většinou nedosahují požadova-né velikosti a zčásti bývají odstraněna již během třídění (Šafrán- Monitoring výskytu deoxynivalenolu v pivech z obchodní sítě v letech 2009-2012 Monitoring of the Occurrence of Deoxynivalenol in Beers from

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Mycotoxin occurrence in beer produced in several European countries

Cited by 88 publications

References 37 publications

Fate of Mycotoxins during Beer Brewing and Fermentation

Fate of Mycotoxins during Beer Brewing and Fermentation

Control of T-2 Toxin in Fusarium Langsethiae and Geotrichum Candidum Co-Culture / Kontrola Toksina T-2 U Kokulturi Fusarium Langsethiae I Geotrichum Candidum

Monitoring of the occurrence of deoxynivalenol in beers from outlet shops in 2009-2012.

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