|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5767205||1628379||2018||5 صفحه PDF||سفارش دهید||دانلود کنید|
Wheat is increasingly utilized in malting and beer brewing, but there is little information on the behavior of Deoxynivalenol (DON) and DON-3-glucoside (DON-3-G) during the malting of Fusarium infected wheat. In this study, twenty Hard Red Spring wheat samples (DON levels of 0-10.13Â Î¼g/g) were micro-malted following 2- and 6- months of storage. DON was determined by GC-MS, DON-3-G by LC-MS and Fusarium Tri5 DNA by real-time PCR. When initially malted, DON levels increased by an average of 460% over that detected in 15 wheat samples which had original DON levels above the quantification limit (0.20Â Î¼g/g). DON levels in all the 15 malts exceeded of the FDA adversary limit of 1.00Â Î¼g/g. DON-3-G/DON ratios increased from 23 to 64Â mol% following malting. The increase of DON and DON-3-G was attributed to the Fusarium growth in malting, with Tri5 DNA increasing by an average of 7.6- fold. The viability of Fusarium decreased in the later malting, but DON levels fell below 1.00Â Î¼g/g for only two malts. Levels of DON-3-G in the malts did not change significantly between the two malting dates.
Journal: Food Control - Volume 85, March 2018, Pages 6-10