Relevant Fusarium Mycotoxins in Malt and Beer

Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 degrees C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.

Automated summary

This review discusses the possible infection of cereals used in beer production by Fusarium fungi and the transfer of mycotoxins during malting and brewing. Studies show that germination and mashing processes have a significant impact on mycotoxin levels, while fermentation can slightly reduce their content. Additionally, limited research is available on mycotoxin occurrence in craft beer.