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dc.contributor.authorWall-Martinez, Hiram A.
dc.contributor.authorPascari, Xenia
dc.contributor.authorBigordà, Aleix
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.date.accessioned2020-01-13T09:48:14Z
dc.date.available2020-07-29T22:19:47Z
dc.date.issued2019-07-29
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10459.1/67791
dc.description.abstractThe aim of this study was to evaluate the effect of 15 commercial yeasts in the mitigation of the Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) during the brewing process. Saccharomyces strains (10 strains of S. cerevisiae and 5 of S. pastorianus) were used to ferment DON and ZEN contaminated wort. Wort samples were taken every 24 h during fermentation, while mycotoxin analysis in yeast was performed at the end of fermentation (96 h); additionally, pH and ethanol content were measured daily. For mycotoxin analysis, after immunoaffinity purification of sample extracts, analysis was performed using an Ultra-High-Pressure Liquid Chromatograph coupled with a diode array or fluorescence detector (UHPLC-DAD/FLD). Mycotoxin presence had no significant effect on the ethanol production during brewing. At the end of fermentation, 10-17% of DON and 30-70% of ZEN had been removed, 6% of the initial concentration of DON and 31% of the ZEN being adsorbed by the yeast. Beermakers must pay careful attention to the raw material since a high percentage of DON could be present at the end of the beer fermentation process. Future studies should focus on the quantification of "masked" mycotoxins that are relevant to food security.
dc.description.sponsorshipThe authors are grateful to the University of Lleida (JADE Plus 218/2016 grant), to the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2014-55379-P project) for funding this work. Wall-Martínez HA is grateful to the Consejo Nacional de Ciencia y Tecnología(CONACyT) of Mexico for the scholarship.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2014-55379-P
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2019.108587
dc.relation.ispartofFood Research International, 2019, vol. 126, article number 108587
dc.rightscc-by-nc-nd, (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectBeer fermentation
dc.subjectFusarium mycotoxins
dc.subjectSaccharomyces yeast
dc.subjectCell wall
dc.subjectMycotoxin adsorption
dc.titleThe fate of Fusarium mycotoxins (deoxynivalenol and zearalenone) through wort fermenting by Saccharomyces yeasts (S. cerevisiae and S. pastorianus)
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-01-13T09:48:14Z
dc.identifier.idgrec029344
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2019.108587


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cc-by-nc-nd, (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2019