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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Mycotoxins in Brewing Grain Raw Material (Barley, Malt) in Russia
Author(s)
Tatiana Volkova
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DOI:10.17265/2159-5828/2013.09.006
Affiliation(s)
Institute of Brewing, Beverages and Wine, Moscow 119021, Russia
ABSTRACT
The levels of five mycotoxins (MT):
deoxynivalenol (DON), T-2-toxin (T-2), zearalenone (ZEA), aflatoxin (Afl),
ochratoxin A (OTA) were measured in malting barley and malt samples by enzyme
immunoassay (ELISA), using test
systems RIDASCREEN FAST (R-Biopharm, Germany). 40 samples of malting barley, mainly from the Central part of European Russia and fewer from the Southern
part of, and also some samples from Altai (Asian Russia) were analyzed during
2007-2011 years as well as 120 samples of malt from Russian malting companies.
It was found that 17% of barley samples were contaminated with MT; in two cases (5%), the MT concentration
exceeded maximum allowable levels (MAL). Among malt samples in more than half
(in 56%) MT were detected, in 9% of samples, the MT concentration exceeded MAL (Afl-3 incidents, T-2-3 incidents, OTA-2 incidents, ZEA-1 incident). Maximum
levels of mycotoxins in malt were
found to be higher than those in barley. These facts support the idea
about risky conditions during malting processing.
KEYWORDS
Barley, malt, malting, field fungi Fusarium, storage fungi Penicillium and Aspergillus, mycotoxins.
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