Fate of mycotoxins in the barley-to-beer chain

Toxigenic fungi and their metabolites are a natural part of the barley-malt ecosystem. Table 6.3 compiles the fate of mycotoxins in the malting and brewing process. The majority of fungal metabohtes may be produced during the following steps  

while cereal awaits drying after harvest, 

if cereal is inadequately dried or becomes damp during storage or transport, and 

Barley naturally contains Fusarium mycotoxins at harvest, whereas Aspergillus and Penicillium toxins are seldom detected in good quality malting barley (Baxter, Shading, Kelly, 2001 Benesova et al., 2012 Parry et al., 1995). Mycotoxin production in the field is a complex biological process and is influenced by several different interrelated 

Process phase Potential change in mycotoxins Cause 

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