Inoue Tomonori, Nagatomi Yasushi, Uyama Atsuo, Mochizuki Naoki
Research Laboratories for Food Safety Chemistry, Asahi Group Holdings Ltd, Moriya, Ibaraki 302-0106, Japan.
Biosci Biotechnol Biochem. 2013;77(7):1410-5. doi: 10.1271/bbb.130027. Epub 2013 Jul 7.
Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.
霉菌毒素是谷物中常见的污染物，因此，啤酒厂需要密切关注用大麦和玉米等谷物酿造的啤酒中的污染风险。本研究调查了14种霉菌毒素（黄曲霉毒素、伏马菌素、赭曲霉毒素A、展青霉素、单端孢霉烯族毒素和玉米赤霉烯酮）在啤酒酿造过程中的去向。将人工添加了每种霉菌毒素的麦芽进行酿造过程中的糖化、过滤、煮沸和发酵。酿造后，发现黄曲霉毒素、赭曲霉毒素A、展青霉素和玉米赤霉烯酮的含量降至其初始浓度的20%以下。它们主要吸附在谷壳上，并从未加酒花的麦芽汁中去除。此外，已知玉米赤霉烯酮在发酵过程中，展青霉素会代谢为毒性较小的化合物。因此，对于所研究的一半霉菌毒素来说，转移到啤酒中的风险降低了。然而，仍需关注单端孢霉烯族毒素污染的风险。
