doiSerbia

Zearalenone production during micro-malting of barley

Kocić-Tanackov Sunčica D. (Tehnološki fakultet, Novi Sad)
Škrinjar Marija M. (Tehnološki fakultet, Novi Sad)
Grujić Olgica S. (Tehnološki fakultet, Novi Sad)
Pejin Jelena D. (Tehnološki fakultet, Novi Sad)

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