Fermentation of wort containing added ochratoxin A and fumonisins B1and B2
作者:
P. M. Scott,
S. R. Kanhere,
G. A. Lawrence,
E. F. Daley,
J. M. Farber,
期刊:
Food Additives & Contaminants
(Taylor Available online 1995)
卷期:
Volume 12,
issue 1
页码: 31-40
ISSN:0265-203X
年代: 1995
DOI:10.1080/02652039509374276
出版商: Taylor & Francis Group
关键词: ochratoxin A;fumonisins B1and B2;wort;Saccharomyces cerevisiae
数据来源: Taylor
摘要:
Ochratoxin A (OA), fumonisin B1(FB1) and fumonisin B2(FB2) were added to wort at levels of 0.19, 0.95 and 0.95μg/ml, respectively, and fermented for up to 8 days by three strains ofSaccharomyces cerevisiae.Decreases of OA in the beer over this period were estimated from straight line slopes to be 2–13%. Losses of FB1and FB2were estimated to be 3–28% and 9–17% respectively. Some OA was taken up by the yeast, up to 21% in a detailed study with one strain. In contrast, uptake of fumonisins by yeast was negligible (< 1% FB1and < 2% FB2). In control experiments, OA, FB1and FB2were found to be stable when added to yeast‐free wort and kept for up to 8 days at 25°C. In addition, spiking experiments with blank day 0–8 fermenting wort samples showed method recoveries averaging 87–91%. None of the mycotoxins was detected in control fermentations where they were not added to the wort.
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