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The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt

The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water ch...

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Autores principales: Habschied, Kristina, Krska, Rudolf, Sulyok, Michael, Lukinac, Jasmina, Jukić, Marko, Šarkanj, Bojan, Krstanović, Vinko, Mastanjević, Krešimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835677/
https://www.ncbi.nlm.nih.gov/pubmed/31614530
http://dx.doi.org/10.3390/foods8100478
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author Habschied, Kristina
Krska, Rudolf
Sulyok, Michael
Lukinac, Jasmina
Jukić, Marko
Šarkanj, Bojan
Krstanović, Vinko
Mastanjević, Krešimir
author_facet Habschied, Kristina
Krska, Rudolf
Sulyok, Michael
Lukinac, Jasmina
Jukić, Marko
Šarkanj, Bojan
Krstanović, Vinko
Mastanjević, Krešimir
author_sort Habschied, Kristina
collection PubMed
description The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.
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spelling pubmed-68356772019-11-25 The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt Habschied, Kristina Krska, Rudolf Sulyok, Michael Lukinac, Jasmina Jukić, Marko Šarkanj, Bojan Krstanović, Vinko Mastanjević, Krešimir Foods Article The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product. MDPI 2019-10-11 /pmc/articles/PMC6835677/ /pubmed/31614530 http://dx.doi.org/10.3390/foods8100478 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Habschied, Kristina
Krska, Rudolf
Sulyok, Michael
Lukinac, Jasmina
Jukić, Marko
Šarkanj, Bojan
Krstanović, Vinko
Mastanjević, Krešimir
The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title_full The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title_fullStr The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title_full_unstemmed The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title_short The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt
title_sort influence of steeping water change during malting on the multi-toxin content in malt
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835677/
https://www.ncbi.nlm.nih.gov/pubmed/31614530
http://dx.doi.org/10.3390/foods8100478
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