Wheat craft beer made from AFB₁-contaminated wheat malt contains detectable mycotoxins, retains quality attributes,...

Levels of aflatoxin B₁ (AFB₁) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB₁ (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB₁ was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB₁ levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB₁, respectively. AFB₁ contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB₁. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB₁ contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB₁ can remain in the final product and may pose a risk to consumers.