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Title:

Fate of Fusarium Toxins during Brewing

Document type:
Zeitschriftenaufsatz
Author(s):
Habler, Katharina; Geissinger, Cajetan; Hofer, Katharina; Schüler, Jan; Moghari, Sarah; Hess, Michael; Gastl, Martina; Rychlik, Michael
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...     »
Keywords:
Beer/analysis/microbiology; Food Contamination/analysis; Food Handling; Food Safety; Fusarium/metabolism; Hordeum/chemistry/microbiology; Hot Temperature; Mycotoxins/analysis/metabolism
Journal title:
Journal of agricultural and food chemistry
Year:
2017
Journal volume:
65
Journal issue:
1
Pages contribution:
190--198
Reviewed:
ja
Fulltext / DOI:
doi:10.1021/acs.jafc.6b04182
Print-ISSN:
1520-5118
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