title: Fate of Fusarium Toxins during Brewing.
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.
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: 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: Phytopathology, Technische Universität München , Emil Ramann Strasse 2, 85354 Freising, Germany.
authors.forename: Katharina
authors.initials: K
authors.lastname: Hofer
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: Chair of Analytical Food Chemistry, Technische Universität München , Alte Akademie 10, 85354 Freising, Germany.
authors.forename: Sarah
authors.initials: S
authors.lastname: Moghari
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.identifier: http://orcid.org/0000-0002-5826-6288
authors.initials: M
authors.lastname: Rychlik
mesh_terms: D001515:Beer / Q000032:analysis / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D059022:Food Safety; D005670:Fusarium / Q000378:metabolism*; D001467:Hordeum / Q000737:chemistry / Q000382:microbiology*; D006358:Hot Temperature; D009183:Mycotoxins / Q000032:analysis / Q000378:metabolism*
chemical_list: D009183:Mycotoxins
keywords: Fusarium mycotoxins; LC-MS/MS; barley; brewing process; stable isotope dilution assay