Destino da aflatoxina B1 durante a produção de cerveja artesanal a partir de malte de trigo contaminado

• Autor(a) principal: Aquino, Karine Peixoto de
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/26381
• topic: Micotoxinas; Cerveja artesanal de trigo; Parâmetros de qualidade; Compostos orgânicos; Mycotoxins; Wheat craft beer; Quality parameters; Organic compounds; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Wheat grains can be contaminated by oxygen fungi, which under conditions can tolerate mycotoxins. Among the mycotoxins, aflatoxin B1 (AFB1) stands out due to its carcinogenic effects on humans and animals. Although wheat grains are malted for use in artisanal production under conditions that favor the production of AFB1, little is known about the fate of this mycotoxin during beer production. This research addresses the quantification of the different theories of AFB1 in the stages of production of wheat craft beer, as well as in the final product made with contaminated wheat malt. Furthermore, it was a count of fermentation cells during fermentation, and a quantification of sugars, organics, alcohols and phenolic compounds during the stages of organic production. Finally, the quality parameters of the final product were selected, including pH, density, dry density and description. Those identified during the highest amount in their maltose beers (5700 mg/L), in the wort ± 1 mg/L, in the sweet wort. The main phenolic compounds did not identify the wort, the main phenolic was chlorogenic acid (0.88 ± 0.02 mg/L) and not the sweet wort, the syringic acid (SW = 4.06 ± 0.03 mg/L). In beer (final product) the major phenolics were procyanidin A2 (56.05 ± 0.03 mg/L), followed by catechin (15.04 ± 0.02 mg/L), caftaric acid (1.88 ± 0 .02 mg/L). The craft beer alcohols accords to a craft beer to that of ethanol with data. The pH values in the contaminated samples were the same as in the uncontaminated samples, ranging from 0.03 - 0.20. A had a decrease of 0.16 when comparing samples M and B. The color L* varied from 4.8 in samples M and B as well as a* and b* varied from 0.3 and 0.19 between the same samples. cited. The TDE varied considerably between samples M and B, with a decrease of 10.97. The total number of cells in the range of 108 cells/ml for each fermentation batch. The possibility of yeasts was variable according to the presence of the selected contaminant. In wheat AFB1 determination was made, according to the results, AFB1 was elaborated in all samples collected during the brewing of beer with contaminated wheat malt. As –/ 0.23 g follow-up 1.23.7μgkg for continuous sequences4 and 0.3μL.1μL for liquid samples The production of AFB1 in wheat malt (WM) and malt grain (MG) was 1.23 μg /kg and 1.01 μg/kg, respectively. These results alert to the need for monitoring and determination of limits for (AFB1) in wheat craft beer.