Emerging mycotoxins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000059" target="_blank" >RIV/60193697:_____/23:N0000059 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Emerging mycotoxins

Popis výsledku v původním jazyce

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to the growing interest they are widely studied by scientific groups in various aspects. One of these aspects is the food industry and the associated beer production. Mycotoxins can be present in beer, but also in the basic raw materials for beer production. Problematic mycotoxins that pose a serious risk for their toxicity and occurrence are aflatoxins, fumonisins, zearalenone and its metabolites, deoxynivalenol including its acetylated forms and also the masked form, T-2 toxin, HT-2 toxin, ochratoxin A, and other mycotoxins. Emerging mycotoxins such as enniatins (ENNs) namely enniatin A, enniatin B, enniatin A1, enniatin B1; beauvericin (BEA); moniliformin (MON); fusaproliferin (FUS) but also many others are as important in brewing and malting as those mycotoxins mentioned above. The issue of mycotoxins in brewing and malting is a residual matter and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with the toxicological values, and the maximum permissible value of mycotoxin have a key role for the world food safety and consumer protection. Results were presented in the form of a poster at the conference 41. Pivovarsko-sladařský seminář, Pilsen, Czech Republic, 19-20 October 2023.

Název v anglickém jazyce

Emerging mycotoxins

Popis výsledku anglicky

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to the growing interest they are widely studied by scientific groups in various aspects. One of these aspects is the food industry and the associated beer production. Mycotoxins can be present in beer, but also in the basic raw materials for beer production. Problematic mycotoxins that pose a serious risk for their toxicity and occurrence are aflatoxins, fumonisins, zearalenone and its metabolites, deoxynivalenol including its acetylated forms and also the masked form, T-2 toxin, HT-2 toxin, ochratoxin A, and other mycotoxins. Emerging mycotoxins such as enniatins (ENNs) namely enniatin A, enniatin B, enniatin A1, enniatin B1; beauvericin (BEA); moniliformin (MON); fusaproliferin (FUS) but also many others are as important in brewing and malting as those mycotoxins mentioned above. The issue of mycotoxins in brewing and malting is a residual matter and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with the toxicological values, and the maximum permissible value of mycotoxin have a key role for the world food safety and consumer protection. Results were presented in the form of a poster at the conference 41. Pivovarsko-sladařský seminář, Pilsen, Czech Republic, 19-20 October 2023.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů