Abstract：
:The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mastanjević K,Šarkanj B,Krska R,Sulyok M,Warth B,Mastanjević K,Šantek B,Krstanović Vdoi
10.1016/j.foodchem.2018.02.005subject
Has Abstractpub_date
2018-07-15 00:00:00pages
115-121eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30230-9journal_volume
254pub_type
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