engleski

The influence of Fusarium culmorum contamination level on deoxynivalenol content in wheat, malt and beer

The objectives of this study were to investigate the impact of the initial Fusarium culmorum contamination level on deoxynivalenol (DON) concentrations in wheat, green malt, dry malt, beer and its by-products and to determine the influence of applied unit operations during the wheat beer production process on DON concentrations. Wheat samples with different initial F. culmorum contamination levels were subjected to a micromalting procedure followed by microbiological and toxicological analyses of green malt (grain after steeping and germination), dry malt and beer in which the share of F. culmorum-contaminated grain and the DON concentration were determined. The results show that the strongest proliferation of fungus occurred during the steeping and germination phase, whereas the drying phase significantly reduced the contamination level. Mycotoxicological analysis showed that DON is stable during beer production, transfers from malt to wort, and is found in beer production by-products such as spent grain, spent yeast and germ/rootlets.

ELISA ; Fusarium ; wheat ; beer ; deoxynivalenol

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