Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Autor(es)

Piacentini, Karim C. ^[1] ; Belakova, Sylvie ^[2] ; Benesova, Karolina ^[2] ; Pernica, Marek ^[2] ; Savi, Geovana D. ^[3] ; Rocha, Liliana O. ^[4] ; Hartman, Ivo ^[2] ; Caslavsky, Josef ^[5] ; Correa, Benedito ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Biotechnol Dept, Av Prof Lineu Prestes, BR-2415 Sao Paulo - Brazil

^[2] Malting Inst Brno, Res Inst Brewing & Malting, Mostecka 7, Brno 61400 - Czech Republic

^[3] Univ Extreme Southern Santa Catarina, Av Univ, BR-1105 Criciuma, Santa Catarina - Brazil

^[4] Univ Estadual Campinas, Food Engn Fac, Dept Food Sci, Av Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[5] Brno Univ Technol, Inst Food Chem & Biotechnol, Fac Chem, Purkynova 118, Brno 61200 - Czech Republic

• Tipo de documento: Artigo Científico
• Fonte: TOXINS; v. 11, n. 5 MAY 2019.
• Citações Web of Science: 1

Resumo

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. (AU)

• Processo FAPESP: 16/01798-4 - Avaliação da estabilidade de micotoxinas na produção de cerveja artesanal e isolamento de fungos com potencial toxigênico e hidrofóbico em cevada cervejeira
• Beneficiário: Karim Cristina Piacentini
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 18/01795-0 - Novas metodologias para determinação de multiplas mycotoxinas e potencial para gushing em matéria prima cervejeira e cerveja
• Beneficiário: Karim Cristina Piacentini
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado