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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| Language: | English |
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African Journal of Biological Sciences
2023
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| Online Access: | https://cris.library.msu.ac.zw//handle/11408/5505 |
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| author | Marume P. Ndlovu N Manhokwe S Ndlovu C. |
| author2 | Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe. |
| author_facet | Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe. Marume P. Ndlovu N Manhokwe S Ndlovu C. |
| author_sort | Marume P. |
| collection | DSpace |
| description | 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. |
| format | research article |
| id | ir-11408-5505 |
| institution | My University |
| language | English |
| publishDate | 2023 |
| publisher | African Journal of Biological Sciences |
| record_format | dspace |
| spelling | ir-11408-55052023-03-29T07:16:21Z Detection of mycotoxins in opaque beer production Marume P. Ndlovu N Manhokwe S Ndlovu C. Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe. Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe Department of Food Science and Nutrition, Midlands State University, P Bag 9055, Gweru, Zimbabwe Mycotoxins Aflatoxins Ochratoxin A (OTA) Opaque beer Food safety 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. 2 4 84 91 2023-03-29T07:16:20Z 2023-03-29T07:16:20Z 2020-10-05 research article https://cris.library.msu.ac.zw//handle/11408/5505 10.33472/AFJBS.2.4.2020.84-91 en African Journal of Biological Sciences (AFJBS) 2663-2187 open African Journal of Biological Sciences |
| spellingShingle | Mycotoxins Aflatoxins Ochratoxin A (OTA) Opaque beer Food safety Marume P. Ndlovu N Manhokwe S Ndlovu C. Detection of mycotoxins in opaque beer production |
| title | Detection of mycotoxins in opaque beer production |
| title_full | Detection of mycotoxins in opaque beer production |
| title_fullStr | Detection of mycotoxins in opaque beer production |
| title_full_unstemmed | Detection of mycotoxins in opaque beer production |
| title_short | Detection of mycotoxins in opaque beer production |
| title_sort | detection of mycotoxins in opaque beer production |
| topic | Mycotoxins Aflatoxins Ochratoxin A (OTA) Opaque beer Food safety |
| url | https://cris.library.msu.ac.zw//handle/11408/5505 |
| work_keys_str_mv | AT marumep detectionofmycotoxinsinopaquebeerproduction AT ndlovun detectionofmycotoxinsinopaquebeerproduction AT manhokwes detectionofmycotoxinsinopaquebeerproduction AT ndlovuc detectionofmycotoxinsinopaquebeerproduction |