The Fate of Mycotoxins during the Distillation Process of Barley Shochu, a Distilled Alcoholic Beverage | Zendy

Yasushi Nagatomi | Zendy; Tomonori Inoue | Zendy; Atsuo Uyama | Zendy; Naoki Mochizuki | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

The Fate of Mycotoxins during the Distillation Process of Barley Shochu, a Distilled Alcoholic Beverage

Author(s) -

Yasushi Nagatomi,

Tomonori Inoue,

Atsuo Uyama,

Naoki Mochizuki

Publication year - 2012

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.110639

Subject(s) - mycotoxin , distillation , contamination , chemistry , food science , distilled water , chromatography , biology , ecology

Mycotoxins are frequent contaminants of grains and critical risk substances for brewers. Fermented barley mash contaminated artificially with 13 representative mycotoxins was distilled with small-scale apparatuses to elucidate the possibility of mycotoxin transfer from mash to distillates. None of these were detected in the distillates. The distillation process can effectively reduce the contamination risk posed by mycotoxins in distilled alcoholic beverages.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research