The detection and quantification of multi-mycotoxins in beer samples

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892850" target="_blank" >RIV/60461373:22330/11:43892850 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The detection and quantification of multi-mycotoxins in beer samples
Original language description
Malted barley is the most common grain used in the beer making process. In recent years, small grains such as barley have been significantly affected by common fungal genera such as Alternaria, Aspergillus, Penicillium and Fusarium, all of which have shown high producing potential for a wide range of mycotoxins. Mycotoxins are toxic secondary metabolites produced by multiple species of microscopic filamentary fungi, occurring on various field cereals including barley. The production of mycotoxins is nothomogenous and can occur with the growth of fungal genera during steeping, germination and kilning in the malting process. Mycotoxins pose a significant threat to human and animal health through ingestion. Toxins which enter the blood stream or lymphatic system can prevent protein synthesis, damage macrophage systems, inhibit particle clearance of the lung and increase sensitivity to bacterial endotoxin. As a result the European Union has published a recommendation on the prevention and
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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