Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays

• Published in: Food science & technology Vol. 56; no. 2; pp. 469 - 477
• Main Authors: Hu, Ling, Gastl, Martina, Linkmeyer, Andrea, Hess, Michael, Rychlik, Michael
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2014; Elsevier
• Subjects: Beauvericin; Beer; Biological and medical sciences; Enniatins; Food industries; Fundamental and applied biological sciences. Psychology; LC-MS/MS; qPCR; LC-MS/MS; qPCR; Beauvericin; Enniatins; Beer; Alcoholic beverage; Isotope dilution; Malting; Brewing; Liquid chromatography; Operating process
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2013.11.004

The fate of enniatins A, A1, B, B1 and beauvericin during the malting and brewing process was investigated. Three batches of barley grains were used as starting material, one was naturally contaminated, two were artificially inoculated with Fusarium fungi. Samples were taken from each key step of the malting and brewing procedure, the levels of the toxins were determined with stable isotope dilution assays using liquid chromatography–tandem mass spectrometry detection. Significant increases of the toxins were found during germination of two batches of barley grains, resulting in green malts contamination up to a factor of 3.5 compared to grains before germination. Quantitative PCR analyses of fungal DNA revealed in all batches growth of Fusarium avenaceum during germination. After kilning, only 41–72% of the total amounts of the toxins in green malts remained in kilned malts. In subsequent mashing stage, the toxins in kilned malts predominantly were removed with spent grains. In the final beer, only one batch still contained 74 and 14 μg/kg of enniatin B and B1, respectively. Therefore, the carryover of these enniatins from the initial barley to final beer was less than 0.2% with the main amounts remaining in the spent grains and the malt rootlets. •Barley samples were obtained from inoculation with defined Fusarium cultures.•Fate of mycotoxins during beer production was followed by stable isotope dilution.•First correlation of mycotoxin content with fungal DNA by quantitative PCR.•Increasing enniatins and beauvericin contents during malting were found.•Disposition of toxins into beer is small.