Mycotoxins and fermentation--beer production

Advances in Experimental Medicine and Biology
Charlene E Wolf-Hall, Paul Schwarz

Abstract

Along with food safety issues due to mycotoxins, the effects of Fusarium infections on malt and beer quality can be disastrous. While some of the Fusarium head blight mycotoxins, such as DON, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventing Fusarium growth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control on Fusarium viability and malt quality. It may also be possible to inc...Continue Reading

Citations

Aug 25, 2016·Mycotoxin Research·Petr KarlovskyPierre Dussort
Oct 26, 2010·Rapid Communications in Mass Spectrometry : RCM·Milena ZachariasovaJana Hajslova
Dec 18, 2020·Comprehensive Reviews in Food Science and Food Safety·Jing WanJiajia Rao
Mar 24, 2009·Journal of Agricultural and Food Chemistry·Marta KostelanskaRudolf Krska
Jun 5, 2007·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Bernadette VidemannSylvaine Lecoeur
Dec 7, 2017··Karolina SzturoPiotr M. Szczypinski

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