Fate of naturally occurring aflatoxin during brewing

摘要

Our study surveyed the carry-over of aflatoxin B_1 during the brewing of lager beers in a brewery owned by a major company in Italy and determined the extent to which aflatoxin B_1 can tolerate the brewing process. The AFB_1 level in maize varied from 0.3 to 14.85 μg/kg and from 0.005 to 0.022 μg/kg in finished beer. A range of AFB_1, from 0.59 % to 3.33 % was retrieved at the end of the production chain. The amount of AFB_1 in percentage of that present in the liquid phase was 75 at lautering, 46 at boiling, 31 after fermentation. The contribution to the diet of a moderate daily consumption of beer can be considered irrelevant for the consumer's health.