Behaviour of the Fusarium mycotoxins fusarenon-X and diacetoxyscirpenol in malting and brewing

摘要

The European Commission has an ongoing programme to control levels of mycotoxins in foodstuffs and is currently reviewing the requirements for controlling those toxins produced by Fusarium moulds. Fusarenon-X and diacetoxyscirpenol are produced by Fusarium species which are currently rare in Western Europe. However, it has recently been recognised that the occurrence and geographical spread of some Fusarium species are undergoing rapid changes in Europe, for reasons which are not yet understood. It is therefore prudent to gain information about the behaviour of these toxins in malting and brewing. Since concentrations of both mycotoxins are low in UK grain, studies were carried out using artificially infected barley. Substantial quantities of both toxins were washed out during steeping and there was little evidence of any re-growth of the moulds during malting. Fusarenon-X present in the malt was transferred almost quantitatively into the beer. In contrast, significant quantities of diacetoxyscirpenol were lost during mashing.