Naslov
Fusarium culmorum mycotoxin transfer from wheat to malting and brewing products and by-products

Autori
Mastanjević, Kristina ; Šarkanj, Bojan ; Šantek, Božidar ; Mastanjević, Krešimir ; Krstanović, Vinko

Izvornik
World mycotoxin journal (1875-0710) 12 (2019), 1; 55-66

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
feed ; Fusarium ; wheat ; malting

Sažetak
Fusarium culmorum is one of the most frequently occurring contaminants of Croatian wheat and is a well-known producer of a wide spectrum of mycotoxins, with the trichothecenes being the most prominent. The objectives of this study were to establish the impacts of F. culmorum contamination and fungicide treatment on zearalenone and trichothecenes in malting and brewing by-products. The concentrations of these compounds were measured in the germ/rootlets, spent grains and spent yeast because these are the most important by- products and are further used as food or feed additives. Two wheat genotypes were tested: Osk.110/09, which is more susceptible to Fusarium infection, and Lucija, which is less susceptible to Fusarium infection. There were four different experiments in total: the control wheat (A), the control wheat treated with fungicide (Prosaro® 250) (B), the control wheat infected with F. culmorum and treated with fungicide (Prosaro® 250) (C), and the control wheat infected with F. culmorum without fungicide treatment (D). All samples were malted and brewed according to standard procedures, and the by-products were analysed for the mycotoxins by using LC-MS/MS. Since the majority of trichothecenes are polar molecules, the water after steeping was also analysed with LC-MS/MS. Deoxynivalenol (DON) proved to be the most frequently occurring mycotoxin in all of the by-products. The highest concentration of this compound was found in the steeping water from sample D (Osk.110/09), at 20326.20 µg/kg, leaving the spent grains of this sample with no detectable levels of DON.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA