. 2019 Mar 25;11(3):180. doi: 10.3390/toxins11030180

Table 2.

Quantification of mycotoxins (µg/kg) in sorghum and after fermentation to whole grain ting.

	FB₁	FB₂	FB₃	T-2	ZEA	α-ZOL	β-ZOL
LT-sorghum
Raw LT-sorghum	162.67 ^d ± 3.90	12.00 ^b ± 0.99	400.00 ^d ± 2.98	7.39 ^b ± 1.20	6.67 ^c ± 0.50	28.00 ^d ± 0.45	37.33 ^d ± 0.53
3424	34.68 ^c ± 5.58	2.67 ^a ± 0.45	170.67 ^c ± 2.35	2.32 ^a ± 0.74	5.67 ^b ± 0.28	11.00 ^c ± 0.99	24.67 ^c ± 0.49
3424 + 3165	9.33 ^b ± 1.40	2.31 ^a ± 0.98	155.33 ^b ± 1.45	1.68 ^a ± 0.78	4.00 ^a ± 0.82	7.00 ^b ± 0.97	13.33 ^b ± 0.75
3424 + 3321	4.00 ^a ± 2.63	1.33 ^a ± 1.06	133.33 ^a ± 2.19	1.17 ^a ± 0.63	4.00 ^a ± 0.05	5.00 ^a ± 0.92	11.83 ^a ± 0.63
3424 (3165 + 3321)	6.67 ^ab ± 2.10	2.00 ^a ± 0.92	156.67 ^b ± 2.09	1.28 ^a ± 0.75	5.00 ^b ± 0.06	9.67 ^c ± 0.81	11.94 ^a ± 0.07
HT-sorghum
Raw HT-sorghum	–	–	148.00 ^d ± 1.93	6.67 ^b ± 1.00	6.04 ^b ± 0.13	20.89 ^c ± 0.82	25.33 ^c ± 0.44
2872	–	–	105.33 ^c ± 1.80	4.06 ^a ± 0.06	5.33 ^ab ± 0.43	10.33 ^b ± 0.44	19.31 ^b ± 0.44
2872 + 3165	–	–	91.07 ^b ± 1.74	3.94 ^a ± 0.85	4.82 ^a ± 0.1	8.69 ^a ± 0.21	12.00 ^a ± 0.87
2872 + 3321	–	–	84.06 ^a ± 2.29	3.17 ^a ± 0.17	4.67 ^a ± 0.3	8.67 ^a ± 0.51	10.67 ^a ± 0.46
2872 (3165 + 3321)	–	–	93.38 ^b ± 1.82	3.85 ^a ± 0.33	5.00 ^a ± 0.71	9.00 ^a ± 0.23	18.33 ^b ± 1.21

HT—high tannin; LT—low tannin; 2872—naturally fermented ting from HT-sorghum type; (3165)—fermentation with Lactobacillus fermentum FUA 3165; (3321)—fermentation with L. fermentum FUA 3321; (3165 + 3321)—fermentation with L. fermentum FUA 3165 and L. fermentum FUA 3321; 3424—naturally fermented ting from LT-sorghum type. Each value is a mean ± standard deviation of triplicates. ^a,b,c,d No common letters within a column under each sample type significantly (p ≤ 0.05) differ. FB₁—fumonisin B₁, FB₂—fumonisin B₂; FB₃—fumonisin B₃, T-2—T-2 toxin; ZEA—zearalenone; α-ZOL—α-zearalenol and β-ZOL—β-zearalenol.