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dc.contributor.authorPascari, Xenia
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorSanchís Almenar, Vicente
dc.date.accessioned2022-02-28T12:10:39Z
dc.date.available2022-02-28T12:10:39Z
dc.date.issued2022-01-17
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/73112
dc.description.abstractMycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 oC) has been proven to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.
dc.description.sponsorshipThe authors are thankful to the MCIN/ AEI /10.13039/501100011033 for financ‐ ing the present work (Project PID2020‐114836RB‐I00). Xenia Pascari also thanks the Ministry of Sci‐ ence and Innovation for her postdoctoral scholarship.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherMDPI
dc.relationMINECO/PN2017-2020/PID2020-114836RB-I00
dc.relation.isformatofhttps://doi.org/10.3390/foods11020246
dc.relation.ispartofFoods, 2022, vol. 11, núm. 2
dc.rightscc-by (c) Pascari et al., 2022
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBeer
dc.subjectCraft beer
dc.subjectFusarium
dc.subjectMycotoxins
dc.subjectBrewing
dc.titleRelevant Fusarium mycotoxins in malt and beer
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2022-02-28T12:10:39Z
dc.identifier.idgrec031972
dc.type.versionpublishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.3390/foods11020246


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cc-by (c) Pascari et al., 2022
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