FERMENTATION OF WORT CONTAINING ADDED OCHRATOXIN-A AND FUMONISIN-B-1 AND B-2

被引：91

作者：

SCOTT, PM

KANHERE, SR

LAWRENCE, GA

DALEY, EF

FARBER, JM

机构：

[1] Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Ottawa, ON

[2] Microbiology Research Division, Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health Canada, Ottawa, ON

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1995年 / 12卷 / 01期

关键词：

OCHRATOXIN A; FUMONISINS B-1 AND B-2; WORT; SACCHAROMYCES CEREVISIAE;

D O I：

10.1080/02652039509374276

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ochratoxin A (OA), fumonisin B-1 (FB1) and fumonisin B-2 (FB2) were added to wort at levels of 0.19, 0.95 and 0.95 mu g/ml, respectively, and fermented for up to 8 days by three strains of Saccharomyces cerevisiae. Decreases of OA in the beer over this period were estimated from straight line slopes to be 2-13%. Losses of FB1 and FB2 were estimated to be 3-28% and 9-17% respectively. Some OA was taken up by the yeast, up to 21% in a detailed study with one strain. In contrast, uptake of fumonisins by yeast was negligible (< 1% FB1 and < 2% FB2). In control experiments, OA, FB1 and FB2 were found to be stable when added to yeast-free wort and kept for up to 8 days at 25 degrees C. In addition, spiking experiments with blank day 0-8 fermenting wort samples showed method recoveries averaging 87-91%. None of the mycotoxins was detected in control fermentations where they were not added to the wort.

引用

页码：31 / 40

页数：10

共 32 条

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