Abstract
The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.
Highlights
Barley grains are nutritionally rich and they are; suitable for microbial growth and proliferation, especially during the malting process
In order to investigate the effect of F. graminearum infection rate and mycotoxins diversity during malting, two malting regimes were applied, A) where steeping water was changed during malting and
The extensive multi-toxin analysis of malt samples showed an increase of monitored mycotoxins and other toxins in both cases depending on F
Summary
Barley grains are nutritionally rich and they are; suitable for microbial growth and proliferation, especially during the malting process. Fungi from genus Fusarium are naturally present on the grain and may cause infections and economic losses for maltsters and brewers, especially during rainy years [1]. Fungi can spread during transport and in storage facilities if the grains are not stored properly (appropriate temperature, aeration and air humidity). In order to avoid fungal proliferation, the initial grain moisture should not go over 13%. The malting process ensures extremely favorable conditions (temperature, aeration, and humidity) for fungal growth and mycotoxin production [2,3]. Fusarium fungi can cause great economic losses and that is why maltsters are obligated to refuse a batch that shows any symptoms of Fusarium infection. Fusarium infection results with recognizable reddish grains, as described by the European Brewery Convention (EBC)
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