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首页> 外文会议>European Brewery Convention Congress >Behaviour of the Fusarium mycotoxins fusarenon-X and diacetoxyscirpenol in malting and brewing
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Behaviour of the Fusarium mycotoxins fusarenon-X and diacetoxyscirpenol in malting and brewing

机译：镰刀菌霉菌毒素的行为Fusarenon-x和二乙酰胺嘧啶在麦芽和酿造中

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摘要

The European Commission has an ongoing programme to control levels of mycotoxins in foodstuffs and is currently reviewing the requirements for controlling those toxins produced by Fusarium moulds. Fusarenon-X and diacetoxyscirpenol are produced by Fusarium species which are currently rare in Western Europe. However, it has recently been recognised that the occurrence and geographical spread of some Fusarium species are undergoing rapid changes in Europe, for reasons which are not yet understood. It is therefore prudent to gain information about the behaviour of these toxins in malting and brewing. Since concentrations of both mycotoxins are low in UK grain, studies were carried out using artificially infected barley. Substantial quantities of both toxins were washed out during steeping and there was little evidence of any re-growth of the moulds during malting. Fusarenon-X present in the malt was transferred almost quantitatively into the beer. In contrast, significant quantities of diacetoxyscirpenol were lost during mashing.
机译：欧盟委员会有一个正在进行的计划，可以控制食品中的霉菌毒素水平，目前正在审查控制镰刀菌模具产生的毒素的要求。 Fusarenon-X和二乙酸苏嘧啶由镰刀菌种类生产，目前在西欧罕见。然而，最近认识到，出于尚未理解的原因，一些镰刀菌物种的发生和地理扩散在欧洲正在迅速变化。因此，获得有关这些毒素在麦芽和酿造中的行为的信息是谨慎的。由于英国谷物中霉菌毒素的浓度低，因此使用人工感染的大麦进行研究。在浸泡期间将大量的毒素洗掉，并且在搅拌过程中霉菌的任何重新生长几乎没有证据。在麦芽中存在的Fusarenon-X几乎定量转移到啤酒中。相比之下，在捣碎期间损失了大量的二乙酰氧基嘧啶醇。

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