首页|The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products

The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products

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  • NSTL
  • Elsevier
The effect of whole milling and fractionation of wheat grains from the 2017 and 2018 harvests on the mycotoxin transfer into milling products and the influence of microbial fermentation of such products on mycotoxin levels were analysed. Additionally, the identification and occurrence of fungal contamination in grains with different mycotoxin contamination levels was evaluated. The mycotoxin contents were determined by chromatography (HPLC-TOF-HRMS). The distribution of mycotoxins in wheat wholemeal fractions depended on wheat kernel contamination level. The flour fractions contained zearalenone (ZEN) from 59 to 92%, and deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) at levels on average 60% of those in unprocessed wheat grains. The highest contents of enniatin B (ENNB) (84-86%) and ENNB1 (80-99%) were distributed within the flour fractions. Prolonged sourdough fermentation (48 h) allowed a reduction in DON content in the sourdough by 44-69% and a removal of 15-acetyldeoxynivalenol (15-AcDON), alternariol (AOH), deoxynivalenol-3-glucoside (D3G), toxins H-2 and HT-2, while the enniatin removal levels were in a range 5-70%, with the complete removal of only ENNB1. The study on the retention of mycotoxins during secondary grain processing (sourdough fermentation) is important for the risk assessment of wheat-based products.

Wheat grainFungal contaminationWhole millingMycotoxin distributionSourdough fermentation

Zadeike, Daiva、Vaitkeviciene, Ruta、Bartkevics, Vadims、Bogdanova, Estefanija、Bartkiene, Elena、Lele, Vita、Juodeikiene, Grazina、Cernauskas, Darius、Valatkeviciene, Zidrone

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Kaunas Univ Technol, Dept Food Sci & Technol, LT-50245 Kaunas, Lithuania

Univ Latvia, Ctr Food Chem, LV-1013 Riga, Latvia

Res Inst Food Safety Anim Hlth & Environm BIOR, LV-1076 Riga, Latvia

Lithuanian Univ Hlth Sci, Inst Anim Rearing Technol, LT-47181 Kaunas, Lithuania

Lithuanian Univ Hlth Sci, Dept Food Safety & Qual, LT-47181 Kaunas, Lithuania

Kaunas Univ Technol, Food Inst, LT-50245 Kaunas, Lithuania

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2021

10.1016/j.lwt.2020.110440

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.137
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