Abstract
The objectives of this study were to establish the impact of Fusarium culmorum infection and fungicide treatment on the occurrence of deoxynivalenol (DON), 3-acetyl deoxynivalenol, T-2 toxin, HT-2 toxin, nivalenol, fusarenon-X, diacetoxyscirpenol and zearalenone in wheat, wheat malt and wort (beer). The concentrations of these compounds were also measured in the germ/rootlets, spent grains and spent yeast because these are the most important by-products and are further used as food or feed additives. Two wheat genotypes were obtained from the Agricultural Institute in Osijek, Croatia. The Osk.110/09 genotype, the genotype more susceptible to Fusarium infections, and Lucija, the genotype less susceptible to Fusarium , were analysed in this research. Each genotype was treated in four different ways at the field: (A) control, (B) treated with fungicide Prosaro® 250, (C) inoculated with F. culmorum spores and treated with fungicide Prosaro® 250, and (D) inoculated with F. culmorum spores. All samples were malted and brewed according to standard procedures, products and by-products were analysed for the mycotoxins by using LC-MS/MS. Since the majority of trichothecenes are polar molecules, the water after steeping was also analysed with LC-MS/MS. Mycotoxin concentrations were lower in malt samples treated with the fungicide. Elevated mycotoxin concentrations were observed in samples of both genotypes exposed to F. culmorum . Fungicide treatment was observed to suppress mycotoxin production and accumulation. However, samples with notably high mycotoxin concentrations, especially DON, retained elevated mycotoxin concentrations throughout the entire beer production process, even after a six-month storage period. DON proved to be the most frequently occurring mycotoxin in all of the by-products. The highest concentration of this compound was found in the steeping water from sample D (Osk.110/09), at 20,326 μg/l, leaving the spent grains of this sample with no detectable levels of DON.
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Claims 7
Claim · model-written summary
Fungicide-treated wheat malt had lower mycotoxin concentrations.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- fungicidee0
- Outcome
- Mycotoxin concentrationse0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mycotoxin concentrations were lower in malt samples treated with the fungicide.”
t0“wheat”
Claim · model-written summary
F. culmorum exposure raised mycotoxin concentrations in both wheat genotypes.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- exposed to F. culmorume0
- Interactor
- F. culmorum
.jpg?width=60)
Fusarium culmorume0pathogen - Outcome
- mycotoxin concentrationse0
- Direction
- Elevatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Elevated mycotoxin concentrations were observed in samples of both genotypes exposed to F. culmorum .”
t0“wheat”
Claim · model-written summary
Fungicide suppressed wheat mycotoxin production and accumulation.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Fungicide treatmente0
- Outcome
- mycotoxin production and accumulatione0
- Direction
- suppresse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fungicide treatment was observed to suppress mycotoxin production and accumulation.”
t0“wheat”
Claim · model-written summary
Highly contaminated wheat samples retained elevated mycotoxins through beer production and six months of storage.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- mycotoxin concentrationse0
- Direction
- elevatede0
- Qualifier
- even after a six-month storage periode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“samples with notably high mycotoxin concentrations, especially DON, retained elevated mycotoxin concentrations throughout the entire beer production process, even after a six-month storage period.”
t0“wheat”
Claim · model-written summary
DON was the most frequent mycotoxin in wheat brewing by-products.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- DONe0
- Direction
- most frequently occurringe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DON proved to be the most frequently occurring mycotoxin in all of the by-products.”
t0“wheat”
Claim · model-written summary
The highest DON concentration was in steeping water from Osk.110/09 sample D.
- Taxon
- wheatTriticum aestivumt0
- Material
- Osk.110/09e0
- Outcome
- highest concentration of this compounde0
- Direction
- higheste0
- Value
- 20,326 μg/le0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest concentration of this compound was found in the steeping water from sample D (Osk.110/09), at 20,326 μg/l, leaving the spent grains of this sample with no detectable levels of DON.”
t0“wheat”
Claim · model-written summary
Spent grains from Osk.110/09 sample D had no detectable DON.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- no detectable levels of DONe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“leaving the spent grains of this sample with no detectable levels of DON.”
t0“wheat”
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