Detail publikačního výsledku
Fusarium Mycotoxins Stability during the Malting and Brewing Processes
PIACENTINI, K.; BĚLÁKOVÁ, S.; BENEŠOVÁ, K.; PERNICA, M.; SAVI, G.D.; ROCHA, L.O.; HARTMAN, I.; ČÁSLAVSKÝ, J.; CORREA, B.
Originální název
Fusarium Mycotoxins Stability during the Malting and Brewing Processes
Anglický název
Fusarium Mycotoxins Stability during the Malting and Brewing Processes
Druh
Článek WoS
Originální abstrakt
Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.
Anglický abstrakt
Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.
Klíčová slova
mycotoxins; stability; malting; brewing; beer
Klíčová slova v angličtině
mycotoxins; stability; malting; brewing; beer
Autoři
PIACENTINI, K.; BĚLÁKOVÁ, S.; BENEŠOVÁ, K.; PERNICA, M.; SAVI, G.D.; ROCHA, L.O.; HARTMAN, I.; ČÁSLAVSKÝ, J.; CORREA, B.
Rok RIV
2020
Vydáno
07.05.2019
Nakladatel
MDPI
Místo
Basilej, Švýcarsko
ISSN
2072-6651
Periodikum
Toxins
Svazek
11
Číslo
5
Stát
Švýcarská konfederace
Strany od
1
Strany do
11
Strany počet
11
URL
Plný text v Digitální knihovně
BibTex
@article{BUT157854,
author="Karim Cristina {Piacentini} and Sylvie {Běláková} and Karolína {Benešová} and Marek {Pernica} and Geovana {Savi} and Liliana {Rocha} and Ivo {Hartman} and Josef {Čáslavský} and Benedito {Corrêa}",
title="Fusarium Mycotoxins Stability during the Malting and Brewing Processes",
journal="Toxins",
year="2019",
volume="11",
number="5",
pages="1--11",
doi="10.3390/toxins11050257",
url="https://www.mdpi.com/2072-6651/11/5/257"
}Dokumenty