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Mycotoxin Research

, Volume 9, Issue 2, pp 99–109 | Cite as

Deoxynivalenol in commercial beer — screening for the toxin with an indirect competitive ELISA

  • Niessen L 
  • Böhm-Schrami M 
  • Vogel H 
  • Donhauser S 
Article

Abstract

Antibodies specific for deoxynivalenol (DON) were prepared by immunizing rabbits with a deoxynivalenol-hemiglutaryl-HSA conjugate. The antibody showed cross-reactivity with DON, 15a-acetyl-DON (15-Ac DON), and 3a-acotyl-DON (3-Ac DON) of 100%, 216%, and 260%, respectively. No cross-reactivity was observed against 20 further trichothecenes of the A-, B-, and C-type. An indirect competitive ELISA procedure was set up for the detection of DON in liquid matrices occurring in the brewing process, Including beer. ELISA was sensitive down to 3.8 ng/mL. Detection limit for DON in tenfold diluted beer was 50 ppb. Recovery of the toxin in spiked beer was 45%, 77%, and 83% at toxin levels of 50; 500; and 1,000 ppb, respectively. ELISA results corresponded quite well with HPLC data. 196 commercial beers from several German breweries, including 36 gushing-positive samples, were assayed for DON. Screening revealed toxin levels from not detectable to 569 ppb. 69% of the gushing beers had marked levels of DON. 37% of the gushing-negative beer samples contained DON in detectable amounts with a maximum content of 172 ppb. Wheat beers had significantly higher DON-contents than beers derived from barley. Concentration of the toxin was significantly higher in gushing beers than in nongushing beers from both cereal sources.

Keywords

Zearalenone Deoxynivalenol Citrinin Mycotoxin Research Nivalenol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Society of Mycotoxin Research and Springer 1993

Authors and Affiliations

  • Niessen L 
    • 1
  • Böhm-Schrami M 
    • 1
  • Vogel H 
    • 1
  • Donhauser S 
    • 1
  1. 1.Lehrstuhl für Technische Mikrobiologie und Technologie der Brauerei IITechnische Universität München-WeihenstephanFreisingFRG

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