title: Fermentation of wort containing deoxynivalenol and zearalenone.
abstract: Wort containing deoxynivalenol and zearalenone, each added at a level of 1.9 μg/mL, was fermented by 3 strains ofSaccharomyces cerevisiae for 7 or 9 days to make beer. Analysis showed that deoxynivalenol was stable during this process. The major metabolite of zearalenone was β - zearalenol, which formed in up to 69% of the initial zearalenone concentration, while up to 8.1% of the initial zearalenone was converted to α - zearalenol. The major part of the metabolism of zearalenone occurred by 1 - 2 days. Control experiments, where the yeasts were omitted and deoxynivalenol, zearalenone and α - and β - zearalenol were added, showed good recovery and stability of the mycotoxins over the 7-9 day time period. No deoxynivalenol, zearalenone, α-zearalenol or β-zearalenol was detected in control yeast fermentations where they were not added to the wort.
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health and Welfare Canada, K1A OL2, Ottawa, Ontario, Canada.
authors.forename: P M
authors.initials: PM
authors.lastname: Scott
authors.forename: S R
authors.initials: SR
authors.lastname: Kanhere
authors.forename: E F
authors.initials: EF
authors.lastname: Daley
authors.forename: J M
authors.initials: JM
authors.lastname: Farber