Quality and occurrence of deoxynivalenol and fumonisins in craft beer

Abstract

a b s t r a c tBeer is an alcoholic beverage consumed on a regular basis by many people around the world. Consequently, beer quality and, specifically, its impact on the future health of the consumer must be considered seriously. One issue is the action of mycotoxins and their impact on the beverage. In this sense, the objective of the present study was to determine the occurrence of Deoxynivalenol (DON) and Fumonisin B 1 (FB 1 ) in many artisanal beers from southern Brazil and, additionally, to evaluate their physicochemical properties.The methods applied for physic-chemical characteristics were from the AOAC and Adolfo Lutz Institute. The analyses for mycotoxins were conducted using high performance liquid chromatography with fluorescence detection for fumonisin B 1 and ultraviolet detection for deoxynivalenol. The physicchemical results were in agreement with some studies and with Brazilian regulations. DON and FB 1, were present in 32 and 15.09% of the samples, respectively. The concentrations found in craft beer from southern Brazil were probably caused by the widespread and high occurrence of these toxins in barley. Furthermore, the level of mycotoxins seem to be very stable during the brewing process.

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

“…Many studies in beer have focused their investigation on DON, which is the most abundant mycotoxin and which represents the highest public health concern related to the consumption of beer (Yoshizawa & Morooka, 1973;Tanaka et al, 1988;Lancova et al, 2008;Kuzdraliński, Solarska, & Muszyńska, 2013;Piacentini, Savi, Olivo, & Scussel, 2015).There are thousands of beer brands in the world and, in order to find a place on the market, each producer aims to obtain its own one according to the demand of the consumer. However, two beer styles are defined worldwide with respect to the fermentation style: top-fermented beer or ale and bottom-fermented beer, known as lager.…”

Anti-Contamination Strategies for Yeast Fermentations

“…Barley can be affected by a plant disease called Fusarium head blight, which is caused by the Fusarium species [49]. This disease damages the brewing industry through a negative impact on the barley germination rate and mycotoxin contamination [50,51]. High-quality barley can also be infected during malting.…”

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

“…In comparison to industrial beers, craft beers are more prone to being contaminated, given that they are defined as non-filtered and unpasteurized products. Piacentini et al [62] reported that such beer can be contaminated with microbes and mycotoxins, and its sensorial characteristics can be clouded by undesired tastes and aromas. Encouraged by the recent craft expansion, many studies were carried out in order to compare the occurrence of mycotoxins in commercial and craft beers [62][63][64][65][66].…”

“…Piacentini et al [62] reported that such beer can be contaminated with microbes and mycotoxins, and its sensorial characteristics can be clouded by undesired tastes and aromas. Encouraged by the recent craft expansion, many studies were carried out in order to compare the occurrence of mycotoxins in commercial and craft beers [62][63][64][65][66]. According to this research, DON, nivalenol (NIV), T-2, HT-2, diacetoxyscirpenol (DAS), ZEA, aflatoxins, OTA, and fumonisins can be found in beers, but generally in quantities of <1 µg/L.…”