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Mycotoxins and Fermentation - Beer Production

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Mycotoxins and Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 504))

Abstract

Along with food safety issues due to mycotoxins, the effects ofFusariuminfections on malt and beer quality can be disastrous. While some of theFusariumhead blight mycotoxins, such as DON, present in infected barley may be lost during steeping, theFusariummold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventingFusariumgrowth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control onFusariumviability and malt quality. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of mycotoxins present in wort. Development of these types of technological interventions should help improve the safety of products, such as beer, made fromFusariuminfected grain.

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Authors and Affiliations

  1. Department of Cereal Science, North Dakota State University, Fargo, North Dakota, 58014

    Charlene E. Wolf-Hall & Paul B. Schwarz

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  1. Charlene E. Wolf-Hall
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  2. Paul B. Schwarz
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Editors and Affiliations

  1. Medallion Laboratories Division, General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  2. Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, Washington, D.C., USA

    Mary W. Trucksess

  3. National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

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Wolf-Hall, C.E., Schwarz, P.B. (2002). Mycotoxins and Fermentation - Beer Production. In: DeVries, J.W., Trucksess, M.W., Jackson, L.S. (eds) Mycotoxins and Food Safety. Advances in Experimental Medicine and Biology, vol 504. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0629-4_22

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  • DOI: https://doi.org/10.1007/978-1-4615-0629-4_22

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