Krogh P, Hald B, Gjertsen P, Myken F
Appl Microbiol. 1974 Jul;28(1):31-4. doi: 10.1128/am.28.1.31-34.1974.
The fate of ochratoxin A and citrinin during malting and brewing processes was studied by the use of naturally contaminated lots of barley, as well as by the addition of crystalline toxins to the mash. Complete degradation was observed for ochratoxin A from moderately contaminated barley lots and for citrinin added to mash. The use of highly contaminated barley resulted in transmission of ochratoxin A into the beer, but only 2 to 7% of the initial content was detected, corresponding to levels of 6 to 20 mug of ochratoxin A per liter of beer. Barley lots with this high ochratoxin contamination (1,000 to 5,000 mug/kg) will be easily detected and, therefore, because of pronounced deterioration, should be rejected during inspection upon admittance to the breweries.
通过使用天然受污染的大麦批次以及向麦芽浆中添加结晶毒素，研究了赭曲霉毒素A和桔青霉素在麦芽制造和酿造过程中的命运。对于中度受污染大麦批次中的赭曲霉毒素A以及添加到麦芽浆中的桔青霉素，观察到了完全降解。使用高度受污染的大麦导致赭曲霉毒素A转移到啤酒中，但仅检测到初始含量的2%至7%，相当于每升啤酒中含有6至20微克的赭曲霉毒素A。这种赭曲霉毒素高污染（1000至5000微克/千克）的大麦批次很容易被检测到，因此，由于明显变质，在进入啤酒厂检查时应予以拒收。
