Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes

Detalhes bibliográficos
Autor(a) principal: Reinehr, Christian Oliveira
Data de Publicação: 2003
Outros Autores: Furlong, Eliana Badiale
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4504
Resumo: In order to study the influence of mycotoxins on the production of alcohols, a fermentative process on a laboratorial scale was simulated. Malt was contaminated with deoxynivalenol and T-2 in different ratios (up to 500 ppb), according to a 32 factorial design, and the alcohols obtained after the fermentation were determined through gas chromatography. The results showed that trichothecenes influenced the profile of the alcohols produced by Saccharomyces cerevisiae during the fermentative process of malt, especially the profile of methyl and isoamyl alcohols.
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spelling Reinehr, Christian OliveiraFurlong, Eliana Badiale2014-08-22T16:59:54Z2014-08-22T16:59:54Z2003REINEHR, Christian Oliveira; FURLONG, Eliana Badiale. Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes. Arquivos de Biologia e Tecnologia, Curitiba, v. 46, n. 4, p. 587-593, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a13v46n4.pdf>. Acesso em: 26 maio 2014.1516-8913http://repositorio.furg.br/handle/1/4504In order to study the influence of mycotoxins on the production of alcohols, a fermentative process on a laboratorial scale was simulated. Malt was contaminated with deoxynivalenol and T-2 in different ratios (up to 500 ppb), according to a 32 factorial design, and the alcohols obtained after the fermentation were determined through gas chromatography. The results showed that trichothecenes influenced the profile of the alcohols produced by Saccharomyces cerevisiae during the fermentative process of malt, especially the profile of methyl and isoamyl alcohols.engDeoxynivalenolfermentationmaltT-2 toxintrichothecenesProfile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4504/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open accessORIGINALProfile of the Alcohols Produced in Fermentations with Malt.pdfProfile of the Alcohols Produced in Fermentations with Malt.pdfapplication/pdf236246https://repositorio.furg.br/bitstream/1/4504/1/Profile%20of%20the%20Alcohols%20Produced%20in%20Fermentations%20with%20Malt.pdf6798da4c35541c362b8824909b605f01MD51open access1/45042014-08-22 13:59:54.042open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-08-22T16:59:54Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
title Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
spellingShingle Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
Reinehr, Christian Oliveira
Deoxynivalenol
fermentation
malt
T-2 toxin
trichothecenes
title_short Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
title_full Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
title_fullStr Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
title_full_unstemmed Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
title_sort Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes
author Reinehr, Christian Oliveira
author_facet Reinehr, Christian Oliveira
Furlong, Eliana Badiale
author_role author
author2 Furlong, Eliana Badiale
author2_role author
dc.contributor.author.fl_str_mv Reinehr, Christian Oliveira
Furlong, Eliana Badiale
dc.subject.por.fl_str_mv Deoxynivalenol
fermentation
malt
T-2 toxin
trichothecenes
topic Deoxynivalenol
fermentation
malt
T-2 toxin
trichothecenes
description In order to study the influence of mycotoxins on the production of alcohols, a fermentative process on a laboratorial scale was simulated. Malt was contaminated with deoxynivalenol and T-2 in different ratios (up to 500 ppb), according to a 32 factorial design, and the alcohols obtained after the fermentation were determined through gas chromatography. The results showed that trichothecenes influenced the profile of the alcohols produced by Saccharomyces cerevisiae during the fermentative process of malt, especially the profile of methyl and isoamyl alcohols.
publishDate 2003
dc.date.issued.fl_str_mv 2003
dc.date.accessioned.fl_str_mv 2014-08-22T16:59:54Z
dc.date.available.fl_str_mv 2014-08-22T16:59:54Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv REINEHR, Christian Oliveira; FURLONG, Eliana Badiale. Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes. Arquivos de Biologia e Tecnologia, Curitiba, v. 46, n. 4, p. 587-593, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a13v46n4.pdf>. Acesso em: 26 maio 2014.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/4504
dc.identifier.issn.none.fl_str_mv 1516-8913
identifier_str_mv REINEHR, Christian Oliveira; FURLONG, Eliana Badiale. Profile of the Alcohols Produced in Fermentations with Malt Contaminated with Trichothecenes. Arquivos de Biologia e Tecnologia, Curitiba, v. 46, n. 4, p. 587-593, 2003. Disponível em: <http://www.scielo.br/pdf/babt/v46n4/a13v46n4.pdf>. Acesso em: 26 maio 2014.
1516-8913
url http://repositorio.furg.br/handle/1/4504
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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collection Repositório Institucional da FURG (RI FURG)
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