title: Fate of Fusarium Toxins during the Malting Process.
abstract: Little is known about the fate of Fusarium mycotoxins during the barley malting process. To determine the fungal DNA and mycotoxin concentrations during malting, we used barley grain harvested from field plots that we had inoculated with Fusarium species that produce type A or type B trichothecenes or enniatins. Using a recently developed multimycotoxin liquid chromatography-tandem mass stable isotope dilution method, we identified Fusarium-species-specific behaviors of mycotoxins in grain and malt extracts and compared toxin concentrations to amounts of fungal DNA in the same samples. In particular, the type B trichothecenes and Fusarium culmorum DNA contents were increased dramatically up to 5400% after kilning. By contrast, the concentrations of type A trichothecenes and Fusarium sporotrichioides DNA decreased during the malting process. These data suggest that specific Fusarium species that contaminate the raw grain material might have different impacts on malt quality.
authors.affiliation: Chair of Analytical Food Chemistry, Technische Universität München , Alte Akademie 10, 85354 Freising, Germany.
authors.forename: Katharina
authors.initials: K
authors.lastname: Habler
authors.affiliation: Phytopathology, Technische Universität München , Emil Ramann Strasse 2, 85354 Freising, Germany.
authors.forename: Katharina
authors.initials: K
authors.lastname: Hofer
authors.affiliation: Chair of Brewery and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, 85354 Freising, Germany.
authors.forename: Cajetan
authors.initials: C
authors.lastname: Geißinger
authors.affiliation: Chair of Analytical Food Chemistry, Technische Universität München , Alte Akademie 10, 85354 Freising, Germany.
authors.forename: Jan
authors.initials: J
authors.lastname: Schüler
authors.affiliation: Phytopathology, Technische Universität München , Emil Ramann Strasse 2, 85354 Freising, Germany.
authors.forename: Ralph
authors.initials: R
authors.lastname: Hückelhoven
authors.affiliation: Phytopathology, Technische Universität München , Emil Ramann Strasse 2, 85354 Freising, Germany.
authors.forename: Michael
authors.initials: M
authors.lastname: Hess
authors.affiliation: Chair of Brewery and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, 85354 Freising, Germany.
authors.forename: Martina
authors.initials: M
authors.lastname: Gastl
authors.affiliation: Chair of Analytical Food Chemistry, Technische Universität München , Alte Akademie 10, 85354 Freising, Germany.
authors.forename: Michael
authors.initials: M
authors.lastname: Rychlik
mesh_terms: D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005670:Fusarium / Q000737:chemistry / Q000378:metabolism*; D009183:Mycotoxins / Q000032:analysis* / Q000378:metabolism
chemical_list: D009183:Mycotoxins
keywords: Fusarium mycotoxins; LC−MS/MS; barley; malting process; quantitative polymerase chain reaction; stable isotope dilution assay