添加了赭曲霉毒素A以及伏马菌素B1和B2的麦芽汁发酵。

Fermentation of wort containing added ochratoxin A and fumonisins B1 and B2.

作者信息

Scott P M, Kanhere S R, Lawrence G A, Daley E F, Farber J M

机构信息

Food Research Division, Bureau of Chemical Safety, Health Canada, Ottawa, Ontario.

出版信息

Food Addit Contam. 1995 Jan-Feb;12(1):31-40. doi: 10.1080/02652039509374276.

DOI:10.1080/02652039509374276

PMID:7758629

Abstract

Ochratoxin A (OA), fumonisin B1 (FB1) and fumonisin B2 (FB2) were added to wort at levels of 0.19, 0.95 and 0.95 micrograms/ml, respectively, and fermented for up to 8 days by three strains of Saccharomyces cerevisiae. Decreases of OA in the beer over this period were estimated from straight line slopes to be 2-13%. Losses of FB1 and FB2 were 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% FB1 and < 2% FB2). In control experiments, OA, FB1 and FB2 were found to be stable when added to yeast-free wort and kept for up to 8 days at 25 degrees 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.

摘要

分别以0.19、0.95和0.95微克/毫升的水平将赭曲霉毒素A（OA）、伏马菌素B1（FB1）和伏马菌素B2（FB2）添加到麦芽汁中，并由三株酿酒酵母发酵长达8天。根据直线斜率估算，在此期间啤酒中OA的减少量为2%-13%。FB1和FB2的损失量分别估计为3%-28%和9%-17%。部分OA被酵母摄取，在对其中一株菌株的详细研究中，摄取量高达21%。相比之下，酵母对伏马菌素的摄取量可忽略不计（FB1<1%，FB2<2%）。在对照实验中，发现将OA、FB1和FB2添加到无酵母的麦芽汁中并在25℃下保存长达8天时，它们是稳定的。此外，对第0-8天的空白发酵麦芽汁样品进行加标实验，结果显示方法回收率平均为87%-91%。在未向麦芽汁中添加霉菌毒素的对照发酵中未检测到任何霉菌毒素。