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Gewählte Publikation:

Mastanjevic, K; Sarkanj, B; Krska, R; Sulyok, M; Warth, B; Mastanjevic, K; Santek, B; Krstanovic, V.
(2018): From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters
FOOD CHEM. 2018; 254: 115-121. FullText FullText_BOKU

The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro((R)) 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol ( DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.
Autor/innen der BOKU Wien:
Krska Rudolf
Sulyok Michael
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Wheat malt
Fermentation course
Natural toxin

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