期刊
JOURNAL OF THE INSTITUTE OF BREWING
卷 125, 期 2, 页码 184-199出版社
INST BREWING
DOI: 10.1002/jib.558
关键词
Beer; raw materials; ingredients; mycotoxins; brewing and sub-Saharan Africa
资金
- URC International Prestigious Scholarship of the University of Johannesburg
- National Research Foundation of South Africa
Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub-Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B-1 (AFB(1)), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub-Saharan Africa. Residual levels of <20% of AFB(1), OTA and FB2 together with the transformation of ZEA (into a less toxic compound beta-zearalenol) can be achieved during the production of beers originating from Europe/America, while >50% of DON and higher ratios of FB1 can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf-life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer. (C) 2019 The Institute of Brewing & Distilling
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据