Abstract
The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Chu F. S., Chang C. C., Ashoor S. H., Prentice N. Stability of aflatoxin B-1 and ochratoxin A in brewing. Appl Microbiol. 1975 Mar;29(3):313–316. doi: 10.1128/am.29.3.313-316.1975. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Chu F. S. Studies on ochratoxins. CRC Crit Rev Toxicol. 1974 Jan;2(4):499–524. doi: 10.3109/10408447309025706. [DOI] [PubMed] [Google Scholar]
- Krogh P., Hald B., Gjertsen P., Myken F. Fate of ochratoxin A and citrinin during malting and brewing experiments. Appl Microbiol. 1974 Jul;28(1):31–34. doi: 10.1128/am.28.1.31-34.1974. [DOI] [PMC free article] [PubMed] [Google Scholar]