Detection of mycotoxins in opaque beer production
In Zimbabwe opaque beer is one of the most common alcoholic beverages. This study was aimed at detecting aflatoxins and Ochratoxin A (OTA) in commercial opaque beer brewing. Aflatoxins and OTA are mycotoxins produced by fungi. Maize, sorghum malt and opaque beer samples were used for microbiologi...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | research article |
| Language: | English |
| Published: |
African Journal of Biological Sciences
2023
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| Subjects: | |
| Online Access: | https://cris.library.msu.ac.zw//handle/11408/5505 |
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| Summary: | In Zimbabwe opaque beer is one of the most common alcoholic beverages. This
study was aimed at detecting aflatoxins and Ochratoxin A (OTA) in commercial
opaque beer brewing. Aflatoxins and OTA are mycotoxins produced by fungi.
Maize, sorghum malt and opaque beer samples were used for microbiological
plating and multi mycotoxin extraction. Aflatoxins, OTA, Aspergillus spp, total
viable count, coliforms, Lactobacillus spp, Salmonella, Shigella, Staphylococcus aureus
were assessed. Mycotoxins were separated using an High Performance Liquid
Chromatography (HPLC). Aflatoxins were not detected in all the samples. OTA
concentration for malt was 18 μg/kg, 5.2 μg/kg in beer and absent in maize.
Fungi identified in maize were Aspergillus flavus, Aspergillus niger, Aspergillus
carbonarius, and Aspergillus fumigatus. Malt contained Aspergillus flavus and
Aspergillus carbonarius. Fungi observed in beer were Aspergillus flavus and
Aspergillus niger. The beer may need heat treatment methods in order to remove
the microorganisms identified and prolong shelf life of the product. |
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