Fate of the mycotoxins in the wort and yeast during ale and lager fermentation and their evaluation under different technological parameters

Wall-Martinez, Hiram A.; Pascari, Xenia; Ramos Girona, Antonio J.; Marín Sillué, Sònia; Sanchís Almenar, Vicente

doi:https://doi.org/10.1016/j.lwt.2020.109877

View/Open

Postprint (1.104Mb)
Sol·licita una còpia

Issue date

2020-07-11

Author

Wall-Martinez, Hiram A.

Pascari, Xenia

Ramos Girona, Antonio J.

Marín Sillué, Sònia

Sanchís Almenar, Vicente

Suggested citation

Wall-Martinez, Hiram A.; Pascari, Xenia; Ramos Girona, Antonio J.; Marín Sillué, Sònia; Sanchís Almenar, Vicente; . (2020) . Fate of the mycotoxins in the wort and yeast during ale and lager fermentation and their evaluation under different technological parameters. Lwt-Food Science And Technology, 2020, vol. 132, p. 109877. https://doi.org/10.1016/j.lwt.2020.109877.

Abstract

This study aimed to evaluate the mycotoxins transfer in the wort and yeast during ale and lager fermentation, secondary fermentation, and beer storage. Four yeasts were used to ferment wort contaminated with DON and ZEN. The wort was fermented with two S. cerevisiae yeasts (yeasts A and B) at 15, 20, 25 °C for 96 h, and two S. pastorianus (yeasts C and D) at 10, 15, 20 °C for 144 h. After fermentation, the two wort with the highest mycotoxin decrease were selected for a second fermentation and stored period. Mycotoxins were extracted using QuEChERS and analyzed by UHPLC-DAD/FLD. In the wort, DON decreased from 11% to 27%, locating it adsorbed on the yeast from LOD to 6.16%. ZEN in the wort decreased from 29% to 90%, locating it adsorbed on the yeast from 5.41% to 33.86%. Ale-fermentation process obtained the highest decrease of ZEN in the wort, whereas, for DON, there was no significant difference in the reduction between the 2 fermentation styles. Finally, there was no significant change in mycotoxin content during storage. Knowledge of the mitigating effect of fermentation variables could help to reduce the mycotoxin content in beer.

URI

http://hdl.handle.net/10459.1/69342

DOI

https://doi.org/10.1016/j.lwt.2020.109877

Is part of

Lwt-Food Science And Technology, 2020, vol. 132, p. 109877

Collections

The following license files are associated with this item:

Creative Commons

Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2020