Fusarium Mycotoxins Stability during the Malting and Brewing Processes

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dc.contributor.authorPiacentini, Karim Cristinacs
dc.contributor.authorBěláková, Sylviecs
dc.contributor.authorBenešová, Karolínacs
dc.contributor.authorPernica, Marekcs
dc.contributor.authorSavi, Geovanacs
dc.contributor.authorRocha, Lilianacs
dc.contributor.authorHartman, Ivocs
dc.contributor.authorČáslavský, Josefcs
dc.contributor.authorCorra, Beneditocs
dc.coverage.issue5cs
dc.coverage.volume11cs
dc.date.issued2019-05-07cs
dc.description.abstractMycotoxins 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.en
dc.formattextcs
dc.format.extent1-11cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationToxins. 2019, vol. 11, issue 5, p. 1-11.en
dc.identifier.doi10.3390/toxins11050257cs
dc.identifier.issn2072-6651cs
dc.identifier.orcid0000-0002-2023-6892cs
dc.identifier.other157854cs
dc.identifier.researcheridB-3953-2008cs
dc.identifier.scopus55880918700cs
dc.identifier.urihttp://hdl.handle.net/11012/184659
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofToxinscs
dc.relation.urihttps://www.mdpi.com/2072-6651/11/5/257cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2072-6651/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectmycotoxinsen
dc.subjectstabilityen
dc.subjectmaltingen
dc.subjectbrewingen
dc.subjectbeeren
dc.titleFusarium Mycotoxins Stability during the Malting and Brewing Processesen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-157854en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:34en
sync.item.modts2025.01.17 15:33:41en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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