Fate of Fusarium Toxins during BrewingClick to copy article linkArticle link copied!
- Katharina Habler
- Cajetan Geissinger
- Katharina Hofer
- Jan Schüler
- Sarah Moghari
- Michael Hess
- Martina Gastl
- Michael Rychlik
Abstract
Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as type B trichothecenes, type A trichothecenes, and enniatins. By the use of multi-mycotoxin LC-MS/MS stable isotope dilution methods we were able to follow the fate of Fusarium toxins during the entire brewing process. In particular, the type B trichothecenes deoxynivalenol, 3-acetyldeoxynivalenol, and 15-acetyldeoxynivalenol showed similar behaviors. Between 35 and 52% of those toxins remained in the beer after filtration. The contents of the potentially hazardous deoxynivalenol-3-glucoside and the type A trichothecenes increased during mashing, but a rapid decrease of deoxynivalenol-3-glucoside content was found during the following steps of lautering and wort boiling. The concentration of enniatins greatly decreased with the discarding of spent grains or finally with the hot break. The results of our study show the retention of diverse Fusarium toxins during the brewing process and allow for assessing the food safety of beer regarding the monitored Fusarium mycotoxins.
Cited By
This article is cited by 19 publications.
- Marina Bretträger, Sophie Scheibenzuber, Stefan Asam, Michael Rychlik, Martina Gastl, Thomas Becker. Evolution of Alternaria toxins during the brewing process and the usability of optical sorting methods to reduce mycotoxin concentrations in beer. European Food Research and Technology 2023, 249
(6)
, 1613-1626. https://doi.org/10.1007/s00217-023-04241-w
- Carlo Antonio Ng, Marek Pernica, Katerina Litvanova, Irena Kolouchova, Tomas Branyik. Biocontrol Using Pythium oligandrum during Malting of Fusarium-Contaminated Barley. Fermentation 2023, 9
(3)
, 257. https://doi.org/10.3390/fermentation9030257
- Amina Ahmed El-Imam. Occurrence of mycotoxins in fermented tropical foods. 2023, 505-517. https://doi.org/10.1016/B978-0-323-98341-9.00019-0
- Evelina Zavtrikovienė, Andrii Gorash, Gražina Kadžienė, Neringa Matelionienė, Skaidrė Supronienė. Pathogenicity of Asymptomatically Residing Fusarium Species in Non-Gramineous Plants and Weeds to Spring Wheat under Greenhouse Conditions. Pathogens 2022, 11
(12)
, 1467. https://doi.org/10.3390/pathogens11121467
- Laura Oliveira Lago, Júlia Barreto Hoffmann Maciel, Gustavo Pires Costa, Luana Peixoto Mallmann, Flávio Fonseca Veras, Juliane Elisa Welke. Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS. Food Chemistry 2022, 384 , 132484. https://doi.org/10.1016/j.foodchem.2022.132484
- Marina Bretträger, Thomas Becker, Martina Gastl. Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR—A Comparison between Molecular Diagnostic and Culture Technique. Foods 2022, 11
(8)
, 1149. https://doi.org/10.3390/foods11081149
- Nela Prusova, Zbynek Dzuman, Lukas Jelinek, Marcel Karabin, Jana Hajslova, Michael Rychlik, Milena Stranska. Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing. Food Chemistry 2022, 369 , 130926. https://doi.org/10.1016/j.foodchem.2021.130926
- Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman, Tomas Branyik. Methods for suppressing Fusarium infection during malting and their effect on malt quality. Czech Journal of Food Sciences 2021, 39
(5)
, 340-359. https://doi.org/10.17221/221/2020-CJFS
- Michele Suman. Last decade studies on mycotoxins’ fate during food processing: an overview. Current Opinion in Food Science 2021, 41 , 70-80. https://doi.org/10.1016/j.cofs.2021.02.015
- James R. Tucker, William G. Legge, Sujit Maiti, Colin W. Hiebert, Senay Simsek, Zhen Yao, Wayne Xu, Ana Badea, W. G. Dilantha Fernando. Transcriptome Alterations of an in vitro-Selected, Moderately Resistant, Two-Row Malting Barley in Response to 3ADON, 15ADON, and NIV Chemotypes of Fusarium graminearum. Frontiers in Plant Science 2021, 12 https://doi.org/10.3389/fpls.2021.701969
- Sophie Scheibenzuber, Fabian Dick, Stefan Asam, Michael Rychlik. Analysis of 13 Alternaria mycotoxins including modified forms in beer. Mycotoxin Research 2021, 37
(2)
, 149-159. https://doi.org/10.1007/s12550-021-00424-0
- Jing Wan, Bingcan Chen, Jiajia Rao. Occurrence and preventive strategies to control mycotoxins in cereal‐based food. Comprehensive Reviews in Food Science and Food Safety 2020, 19
(3)
, 928-953. https://doi.org/10.1111/1541-4337.12546
- Seung-Oh Seo, Sung-Kyun Park, Suk-Chae Jung, Choong-Min Ryu, Jun-Seob Kim. Anti-Contamination Strategies for Yeast Fermentations. Microorganisms 2020, 8
(2)
, 274. https://doi.org/10.3390/microorganisms8020274
- Katharina Hofer, Ralph Hückelhoven, Michael Hess. Analysis of archive samples of spring and winter barley support an increase in individual Fusarium species in Bavarian barley grain over the last decades. Journal of Plant Diseases and Protection 2019, 126
(3)
, 247-254. https://doi.org/10.1007/s41348-019-00220-0
- Karim C. Piacentini, Sylvie Běláková, Karolína Benešová, Marek Pernica, Geovana D. Savi, Liliana O. Rocha, Ivo Hartman, Josef Čáslavský, Benedito Corrêa. Fusarium Mycotoxins Stability during the Malting and Brewing Processes. Toxins 2019, 11
(5)
, 257. https://doi.org/10.3390/toxins11050257
- Xenia Pascari, Sonia Gil-Samarra, Sonia Marín, Antonio J. Ramos, Vicente Sanchis. Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process. LWT 2019, 99 , 540-546. https://doi.org/10.1016/j.lwt.2018.10.030
- Torsten Schöneberg, Tomke Musa, Hans-Rudolf Forrer, Fabio Mascher, Thomas D. Bucheli, Mario Bertossa, Beat Keller, Susanne Vogelgsang. Infection conditions of Fusarium graminearum in barley are variety specific and different from those in wheat. European Journal of Plant Pathology 2018, 151
(4)
, 975-989. https://doi.org/10.1007/s10658-018-1434-7
- Giovanni Beccari, Maria Teresa Senatore, Francesco Tini, Michael Sulyok, Lorenzo Covarelli. Fungal community, Fusarium head blight complex and secondary metabolites associated with malting barley grains harvested in Umbria, central Italy. International Journal of Food Microbiology 2018, 273 , 33-42. https://doi.org/10.1016/j.ijfoodmicro.2018.03.005
- Ralph Hückelhoven, Katharina Hofer, Alexander Coleman, Michael Heß. Fusarium infection of malting barley has to be managed over the entire value chain. Journal of Plant Diseases and Protection 2018, 125
(1)
, 1-4. https://doi.org/10.1007/s41348-017-0101-0
Article Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.
Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.
The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated.