| Autor: |
Scott PM; Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health and Welfare Canada, K1A OL2, Ottawa, Ontario, Canada., Kanhere SR, Daley EF, Farber JM |
| Jazyk: |
angličtina |
| Zdroj: |
Mycotoxin research [Mycotoxin Res] 1992 Sep; Vol. 8 (2), pp. 58-66. |
| DOI: |
10.1007/BF03192217 |
| Abstrakt: |
Wort containing deoxynivalenol and zearalenone, each added at a level of 1.9 μg/mL, was fermented by 3 strains ofSaccharomyces cerevisiae for 7 or 9 days to make beer. Analysis showed that deoxynivalenol was stable during this process. The major metabolite of zearalenone was β - zearalenol, which formed in up to 69% of the initial zearalenone concentration, while up to 8.1% of the initial zearalenone was converted to α - zearalenol. The major part of the metabolism of zearalenone occurred by 1 - 2 days. Control experiments, where the yeasts were omitted and deoxynivalenol, zearalenone and α - and β - zearalenol were added, showed good recovery and stability of the mycotoxins over the 7-9 day time period. No deoxynivalenol, zearalenone, α-zearalenol or β-zearalenol was detected in control yeast fermentations where they were not added to the wort. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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