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Fusarium mycotoxins in malting and brewing by- products


Kristina Habschied, Bojan Šarkanj, Vinko Krstanović, Natalija Velić, Mario Novak, Krešimir Mastanjević
Fusarium mycotoxins in malting and brewing by- products // The World Mycotoxin Forum 8th Conference ; Mycotoxin control: the system approach. / Helena B., Bastiaanse ; Daniel, Barug ; Hans P., van Egmond ; Rudolf, Krska (ur.).
Vienna: Bastiaanse Communication, Bilthoven, Netherlands, 2014. str. 85-85 (pozvano predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Fusarium mycotoxins in malting and brewing by- products

Autori
Kristina Habschied, Bojan Šarkanj, Vinko Krstanović, Natalija Velić, Mario Novak, Krešimir Mastanjević

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The World Mycotoxin Forum 8th Conference ; Mycotoxin control: the system approach. / Helena B., Bastiaanse ; Daniel, Barug ; Hans P., van Egmond ; Rudolf, Krska - Vienna : Bastiaanse Communication, Bilthoven, Netherlands, 2014, 85-85

Skup
The World Mycotoxin Forum 8th Conference

Mjesto i datum
Beč, Austrija, 10-12.11.2014

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Mycotoxins; LC-MS/MS; Fusarium culmorum; malting and brewing by-products

Sažetak
Recently, many research were published on chemistry and biology of mycotoxin production by fungi that pose a serious threat to human and animal health worldwide. By-products formed during the malting and brewing process, such as germ, rootlets and spent yeast and grains represent a nutritious and valuable feed for livestock. However, the above mentioned by- products can also be contaminated with mycotoxins that originate from grains and survive the unit operations applied during the malting and brewing process. It is therefore necessary to monitor and determine their type and quantity in order to ensure the total food chain safety along the principle “from stable to table”. The aim of this work was to determine the types and quantities of Fusarium mycotoxins that can be transferred to the animal feed under practical agronomical, malting and brewing process conditions. Two Croatian wheat varieties obtained from Agricultural Institute in Osijek were used: OSK variety more susceptible to Fusarium infection, and Lucija, the less susceptible to Fusarium. Each variety was treated with fungicide Prosaro to ensure the realistic growing conditions. Standard malting procedure for wheat malt was implemented followed by degermination process and brewing. The starting wheat samples, as well as by-products resulted from the malting and brewing process were analyzed for mycotoxins, and deoxynivalenol (DON), 3- deoxynivalenol (3-ADON) and nivalenol (NIV) were determined by LC-MS/MS technique. Concentrations varied, depending on the sample. Germ/rootlets showed increased DON values of 510.38 μg/L and 818.45 μg/L for Lucija and OSK, respectively. Spent grains showed elevated DON value (1177.86 μg/L) but only for Lucija variety. NIV values were 218.95 μg/L for Lucija and 347.36 μg/L for OSK. Spent yeast showed increased DON values for OSK variety (542.33 μg/L) but also for 3-ADON (1041.69 μg/L). Since these mycotoxins are a great detriment to animal health and economy, it is relevant to monitor their distribution in animal feed.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek