Abstract
This study investigated the impact of malting of six wheat cultivars inoculated with Fusarium culmorum on the dynamics of content changes of selected Fusarium toxins. The grains of all the tested cultivars showed a high content of deoxynivalenol (DON), zearalenone (ZEN), and their derivatives, whereas nivalenol (NIV) and its glucoside were found only in the Legenda cultivar. Our experiments confirmed that the malting process of wheat grain enables the secondary growth of Fusarium, and mycotoxin biosynthesis. The levels of toxins in malt were few-fold higher than those in grain; an especially high increase was noted in the case of ZEN and its sulfate as the optimal temperature and pH conditions for the biosynthesis of these toxins by the pathogen are similar to those used in the grain malting process. This is the first paper reporting that during the malting process, biosynthesis of ZEN sulfate occurs, instead of glycosylation, which is a typical modification of mycotoxins by plant detoxication enzymes.
Highlights
Wheat has been one of the most widely grown crops in the world since the dawn of humankind
It is worth mentioning that in vitro tests may not be suitable for predicting the efficiency of mycotoxin biosynthesis under field conditions because the course of infection depends on the genotype of the plant as well as on climatic conditions, which cannot be controlled
Based on the results presented in this paper and previous research [12], it can be concluded that there is a slower biosynthesis trend of NIV during the malting process of wheat grain as compared to that of DON, and its content in malt may slightly exceed its content in the wheat grain
Summary
Wheat has been one of the most widely grown crops in the world since the dawn of humankind. In addition to the basic food products made from wheat (such as bread, pasta, and confectionery products), wheat grain is a raw material used to produce malt, and beer. According to the latest version of the German Beer Purity Law and the World Beer Cup Style Guidelines, wheat beer must be top-fermented and made with at least 50% malted wheat [1]. The growing demand for craft beers has resulted in an increased demand for wheat malts, which has led to the search for appropriate materials for their production [2]. Wheat is the world’s secondlargest crop after maize, there is still a shortage of suitable varieties for the generation of malt that could be used later in beer production. The high protein content, which is desired by farmers and bakers, is a negative factor for brewers as it can lead to many problems in the production process (e.g., extended rinsing time, filtration difficulties, reduced flavor stability of the product) [3]
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