Chu F S, Chang C C, Ashoor S H, Prentice N
Appl Microbiol. 1975 Mar;29(3):313-6. doi: 10.1128/am.29.3.313-316.1975.
The stability of aflatoxin B-1 and ochratoxin A in brewing was investigated by adding the purified toxins to the raw materials at 1 and 10 mug/g levels during mashing in a conventional micro-brewing process. The results indicate that both toxins are stable to heat and are insensitive to cooker mash treatment. Both mycotoxins were partially removed in the mashing and brewing processes. About 14 to 18% and 27 to 28% of the added toxins were found in the final beers brewed from starting materials containing 1 and 10 mug, respectively, of either toxin per g. The possible route of transmission of mycotoxins into beer is discussed.
通过在传统微型酿造过程的糖化阶段，以1微克/克和10微克/克的水平将纯化毒素添加到原料中，研究了黄曲霉毒素B-1和赭曲霉毒素A在酿造过程中的稳定性。结果表明，两种毒素对热稳定，对煮醪处理不敏感。两种霉菌毒素在糖化和酿造过程中均有部分去除。在每克分别含有1微克和10微克任一毒素的起始原料酿造的最终啤酒中，发现添加毒素的约14%至18%和27%至28%。文中讨论了霉菌毒素进入啤酒的可能传播途径。
