BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem

Logo BOKU-Forschungsportal

Gewählte Publikation:

Habschied, K; Krska, R; Sulyok, M; Lukinac, J; Jukic, M; Sarkanj, B; Krstanovic, V; Mastanjevic, K.
(2019): The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
FOODS. 2019; 8(10), 478 FullText FullText_BOKU

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.
Autor*innen der BOKU Wien:
Krska Rudolf
Sulyok Michael
BOKU Gendermonitor:

Find related publications in this database (Keywords)
barley malt
Fusarium graminearum
steeping regime

© BOKU Wien Impressum