Zearalenone production during micro-malting of barley

Abstract

The zearalenone (ZEA) content was determined during a micro-malting process (after steeping, germination, kilning and degermination, as well as in barley samples before micro-malting process) of two winter two-rowed barley samples, grown at Kragujevac location. In all phases of micro-malting isolation and determination of Fusarium spp. were performed. It was established that barley samples, before malting, were contaminated with zearalenone (barley sample 1-9.7 μg/kg, barley sample 2-9.2 μg/kg). The following Fusarium spp. were isolated: F. avenaceoum, F. culmorum, F. poae F. sporotrichioides, F. tricinctum and F. verticillioides. In both barley samples zearalenone content increased during steeping (86.5 μg/kg and 37.4 μg/kg), decreased during germination (12.5 μg/kg and 26.8 μg/kg), and increased after kilning (62.9 μg/kg and 71.2 μg/kg). In the finished malt the zearalenone content in sample 1 was 35.7 μg/kg dry matter, and in sample 2 was 17.8 μg/kg dry matter.

Keywords

• barley
• Fusarium species
• micromalting
• zearalenone