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Fusarium Mycotoxins Stability during the Malting and Brewing Processes
Karim C Piacentini1, Karolína Benešová2, Marek Pernica3
1Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 2415, Brazil. karim.piacentini@hotmail.com.
Toxins
|May 10, 2019
Summary
This study shows that deoxynivalenol (DON) and zearalenone (ZEN) mycotoxins significantly decrease during malting and brewing. Beer remains safe for consumers if raw materials meet regulatory limits for these harmful compounds.
Area of Science:
- Food Science
- Toxicology
- Agricultural Chemistry
Background:
- Mycotoxin stability during food processing requires further investigation.
- Deoxynivalenol (DON) and zearalenone (ZEN) are common mycotoxins in cereals.
- Malting and brewing are critical stages for potential mycotoxin reduction.
Purpose of the Study:
- To assess the stability and reduction of DON and ZEN throughout malting and brewing.
- To determine mycotoxin fate in different process byproducts.
- To estimate potential dietary intake and consumer safety.
Main Methods:
- Quantification of DON and ZEN in barley, malting, and brewing stages.
- Analysis of mycotoxin levels in rootlets and spent grains.
- Calculation of mycotoxin reduction percentages.
- Dietary intake estimation based on process reduction.
Main Results:
- Significant DON reduction observed across malting steps: steeping (62%), germination (51.5%), malting (68%).
- Substantial ZEN decrease from barley to the final beer product.
- Mycotoxins predominantly partitioned into rootlets and spent grains.
- Reduced mycotoxin levels ensure consumer safety if initial concentrations are regulated.
Conclusions:
- Malting and brewing processes effectively reduce DON and ZEN levels.
- Byproduct removal of mycotoxins is a key factor in ensuring beer safety.
- Adherence to regulatory limits in raw materials guarantees a safe final product for consumers.
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