title: Fate of ochratoxin A in brewing.
abstract: The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.
mesh_terms: D000821:Animal Feed; D001515:Beer / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D005285:Fermentation; D005506:Food Contamination; D009793:Ochratoxins / Q000032:analysis
chemical_list: D009793:Ochratoxins