Kazimierz Wielki University, Department of Biotechnology, Laboratory of Fermentation Technology, 85-064 Bydgoszcz, ul. Chodkiewicza 30, Poland.
Bioresour Technol. 2010 May;101(9):3147-52. doi: 10.1016/j.biortech.2009.12.040. Epub 2010 Jan 13.
The aim of the research was to describe the influence of selected mycotoxins on major factors (alcohol concentration, productivity, yield and energy) that are characteristic of the fermentation process of maize mashes. Indicators of the alcoholic fermentation of mashes made from raw material with low contaminations levels were compared with mashes obtained from raw material that was selectively contaminated with mycotoxins on the following concentrations: aflatoxin B(1)-11.65 ppb, B(2)-12.60 ppb, G(1)-12.34 ppb, G(2)-12.04 ppb; ochratoxin A-177.5 ppb; zearalenone-352 ppb; deoxynivalenol-2274 ppb; fumonisin B(1)-1875 ppb, B(2)-609 ppb, B(3)-195 ppb. It was found that, apart from fumonisin, all mycotoxins substantially affected the course of subsequent fermentation phases, in particular the first and the main fermentation phases. The highest drop in alcohol concentration at the main stage of the process amounted to 1% v/v and it was achieved by contamination with zearalenone. The statistically significant drop in the final fermentation yield was observed; this was caused by raw material contaminated with all studied mycotoxins, except for fumonisin. The decrease in ethanol yield in reference to the control variant ranged from 1.42 to 3.20 dm(3) of absolute alcohol out of 100 kg of starch, depending on a toxin.
本研究的目的是描述选定的霉菌毒素对主要因素（酒精浓度、生产力、产量和能量）的影响，这些因素是玉米醪发酵过程的特征。比较了低污染水平原料发酵醪的酒精发酵指标与以下浓度选择性污染霉菌毒素的原料发酵醪：黄曲霉毒素 B(1)-11.65 ppb、B(2)-12.60 ppb、G(1)-12.34 ppb、G(2)-12.04 ppb；赭曲霉毒素 A-177.5 ppb；玉米赤霉烯酮-352 ppb；脱氧雪腐镰刀菌烯醇-2274 ppb；伏马菌素 B(1)-1875 ppb、B(2)-609 ppb、B(3)-195 ppb。结果发现，除了伏马菌素外，所有霉菌毒素都显著影响后续发酵阶段的进程，特别是第一阶段和主要发酵阶段。过程主要阶段的酒精浓度下降幅度最大，达到 1%v/v，这是由玉米赤霉烯酮污染造成的。最终发酵产量出现统计学上显著下降；这是由所有研究的霉菌毒素污染的原料引起的，伏马菌素除外。与对照变异体相比，乙醇产量下降了 1.42 至 3.20 dm(3)绝对酒精/100kg 淀粉，具体取决于毒素种类。
