Production of aflatoxin B 1 and B 2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions.

Autor: Schabo DC; Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO, 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil., Martins LM; Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil., Maciel JF; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil., Iamanaka BT; Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil., Taniwaki MH; Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil. Electronic address: magnani2@gmail.com.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2020 Aug; Vol. 89, pp. 103456. Date of Electronic Publication: 2020 Feb 08.
DOI: 10.1016/j.fm.2020.103456
Abstrakt: The production of aflatoxin (AF) B 1 and B 2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commission for Brewing Analysis procedures. AFB 1 and AFB 2 were quantified in eleven samples collected during the three malting steps and in malted wheat. Both, AFB 1 and AFB 2 were produced at the beginning of steeping and detected in all samples. The levels of AFB 1 ranged from 229.35 to 455.66 μg/kg, and from 5.65 to 13.05 μg/kg for AFB 2 . The AFB 2 increased during steeping, while no changes were observed in AFB 1. Otherwise, AFB 1 decreased during germination and AFB 2 did not change. AFB 1 and AFB 2 increased after 16 h of kilning at 50 °C and decreased at the end of kilning, when the temperature reached 80 °C. The levels of AFB 1 wheat malt were lower than those detected in wheat grains during steeping; however, levels of both AFB 1 (240.46 μg/kg) and AFB 2 (6.36 μg/kg) in Aspergillus flavus inoculated wheat malt exceeded the limits imposed by the regulatory agencies for cereals and derived products.
Competing Interests: Declaration of competing interest None.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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