Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925062" target="_blank" >RIV/60461373:22330/22:43925062 - isvavai.cz</a>
Výsledek na webu
<a href="https://doi.org/10.1016/j.foodchem.2021.130926" target="_blank" >https://doi.org/10.1016/j.foodchem.2021.130926</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2021.130926" target="_blank" >10.1016/j.foodchem.2021.130926</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing
Popis výsledku v původním jazyce
Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC–HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures. © 2021 Elsevier Ltd
Název v anglickém jazyce
Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing
Popis výsledku anglicky
Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC–HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures. © 2021 Elsevier Ltd
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40401 - Agricultural biotechnology and food biotechnology
Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
1873-7072
Svazek periodika
369
Číslo periodika v rámci svazku
FEB 1 2022
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
12
Strana od-do
nestrankovano
Kód UT WoS článku
000709529100006
EID výsledku v databázi Scopus
2-s2.0-85114026570