The Occurrence of “Emerging“ Mycotoxins in Brewing Raw Materials

Authors

  • Karolína Benešová Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic
  • Martina Čumová CISTA, Central Institute for Supervising and Testing in Agriculture, National Reference Laboratory, 2 Hroznová, 656 06 Brno, Czech Republic
  • Sylvie Běláková Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic
  • Renata Mikulíková Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic
  • Zdeněk Svoboda CISTA, Central Institute for Supervising and Testing in Agriculture, National Reference Laboratory, 2 Hroznová, 656 06 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp2015014

Keywords:

“emerging“ mycotoxins, cereals, barley, malt, beer

Abstract

“Emerging“ mycotoxins are newly appearing mycotoxins, the existence of which was previously unknown. Fusaproliferin, beauvericin, enniatins, and moniliformin are metabolites of the most frequent fungi of Fusarium spp. Only limited data on these toxins exist, however, namely enniatins were detected in cereals at relatively high concentrations. Currently, research and monitoring of these mycotoxins in various raw materials and derived products have been conducted. This study summarizes the latest knowledge about the occurrence of “emerging“ mycotoxins in brewing materials and their transmission to beer.

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Published

2015-04-15

How to Cite

Benešová, K., Čumová, M., Běláková, S., Mikulíková, R., & Svoboda, Z. (2015). The Occurrence of “Emerging“ Mycotoxins in Brewing Raw Materials. KVASNÝ PRŮMYSL, 61(4), 114-119. https://doi.org/10.18832/kp2015014

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Articles