title: Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusarium.
abstract: The present work deals with the toxigenic mycobiota occurring in Spanish malting barley and the capability for producing mycotoxins by several important toxigenic fungi. One hundred and eighty seven samples of malting barley were gathered from Spanish breweries before processing. One hundred and fifty kernels per sample were surface-sanitized with a 2% sodium hypochlorite solution and incubated on three culture media. The most abundant fungi were species of Alternaria, Aspergillus, Penicillium and Fusarium, which were present in 93%, 82.3%, 57.8% and 27.8% of the samples, respectively. To evaluate their mycotoxin producing potential a number of isolates belonging to each genus, except Penicillium, were randomly selected and incubated on culture media known to be appropriate for production of mycotoxins. Alternariol and alternariol monomethyl ether were produced by 26.7% of Alternaria spp. isolates (all belonged to Alternaria alternata). All tested isolates of F. verticillioides produced fumonisin B(1) (FB(1)) and 61.3% of them produced fumonisin B(2) (FB(2)), whereas FB(1) was synthesized by 83.3% and FB(2) by 77.8% of F. proliferatum isolates. Twenty percent of the isolates of the Aspergillus flavus/A. parasiticus group had the capability to produce aflatoxin B(1) and aflatoxin B(2). Thirty out of 34 isolates of F. graminearum produced deoxynivalenol and zearalenone whereas the other 4 isolates produced nivalenol. Ochratoxin A was detected in 75% and 15% of isolates of Aspergillus section Nigri and A. ochraceus, respectively. This is the first survey carried out in Spain on the toxigenic mycobiota contaminating malting barley in breweries and the mycotoxin producing capacity of several species. The information obtained is useful for assessing the risk of mycotoxins in beer.
authors.affiliation: Dpto. de Microbiología y Ecologia, Universidad de Valencia, Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain.
authors.forename: Angel
authors.initials: A
authors.lastname: Medina
authors.forename: Francisco M
authors.initials: FM
authors.lastname: Valle-Algarra
authors.forename: Rufino
authors.initials: R
authors.lastname: Mateo
authors.forename: José V
authors.initials: JV
authors.lastname: Gimeno-Adelantado
authors.forename: Fernando
authors.initials: F
authors.lastname: Mateo
authors.forename: Misericordia
authors.initials: M
authors.lastname: Jiménez
mesh_terms: D000528:Alternaria / Q000302:isolation & purification / Q000378:metabolism*; D001230:Aspergillus / Q000302:isolation & purification / Q000378:metabolism*; D001515:Beer / Q000032:analysis / Q000382:microbiology; D003257:Consumer Product Safety; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005670:Fusarium / Q000302:isolation & purification / Q000378:metabolism*; D001467:Hordeum / Q000382:microbiology*; D006801:Humans; D009183:Mycotoxins / Q000096:biosynthesis*; D015995:Prevalence; D013030:Spain
chemical_list: D009183:Mycotoxins