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: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400013
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 Profile of the alcohols produced in fermentations with malt contaminated with trichothecenesDeoxynivalenolfermentationmaltT-2 toxintrichothecenesIn 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.Instituto de Tecnologia do Paraná - Tecpar2003-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400013Brazilian Archives of Biology and Technology v.46 n.4 2003reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132003000400013info:eu-repo/semantics/openAccessReinehr,Christian OliveiraFurlong,Eliana Badialeeng2004-02-10T00:00:00Zoai:scielo:S1516-89132003000400013Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2004-02-10T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.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.none.fl_str_mv 2003-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400013
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132003000400013
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.46 n.4 2003
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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