Evolution of Alternaria toxins during the brewing process and the usability of optical sorting methods to reduce mycotoxin concentrations in beer

Abstract To assess the impact of black-colored grain on Alternaria mycotoxin concentrations in different stages brewing process, experiments were conducted a microscale brewhouse. Different mixtures visually unaffected and batches two malt samples used, which obtained by an optical sorting device. The 13 mycotoxins alternariol (AOH), monomethyl ether (AME), tenuazonic acid (TeA), tentoxin (TEN), alterperylenol (ALTP), altertoxins I II (ATX II), altenuene (ALT) as well modified forms AOH-3-glucoside (AOH-3-G), AOH-9-glucoside (AOH-9-G), AME-3-gluoside (AME-3-G), AOH-3-sulfate (AOH-3-S) AME-3-sulfate (AME-3-S) analyzed each processing step liquid chromatography–tandem mass spectrometry (LC–MS/MS), toxin balanced over whole process. Fungal DNA content starting material (mixtures) was determined quantitative real-time polymerase chain reaction (qPCR). In this study, TeA only to migrate into final beer, while AOH, AME, TEN, ALTP ATX toxins mainly found spent grains. observance AOH-3-S AME-3-S some steps also showed possibility modification reactions during brewing. Furthermore, no distinct correlations between fungal could be observed material, amount black colored grains impacted one used samples. Nevertheless, it shown that might useful tool for malting industry prevent elevated concentrations.