Alcoholic beer fermentation: impact of glutathione and peroxidase fortification on deoxynivalenol reduction.

Danilo Salustiano Dos Santos, Larine Kupski, Anderson Ferreira Vilela, Eliana Badiale-Furlong, Jaqueline Garda-Buffon

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Article in Mycotoxin research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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2 · The registry

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5 · Who and what money

Authors and funding

5 authors.

Danilo Salustiano Dos SantosSchool of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil.ORCID http://orcid.org/0000-0001-8286-6067

Larine KupskiSchool of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil.ORCID http://orcid.org/0000-0002-6754-979X

Anderson Ferreira VilelaDepartment of Agroindustrial Management and Technology, Federal University of Paraíba (UFPB), Bananeiras, Paraíba, Brazil.ORCID http://orcid.org/0000-0001-8034-090X

Eliana Badiale-FurlongSchool of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil.ORCID http://orcid.org/0000-0002-5864-8796

Jaqueline Garda-BuffonSchool of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil. jaquelinebuffon@furg.br.ORCID http://orcid.org/0000-0002-7699-6217

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of contaminated cereals in fermentation processes can elicit a marked response from yeasts in the presence of mycotoxins, as indicated by the production of defense compounds such as peroxidase (PO) and glutathione (GSH) to reduce mycotoxin damage. The objective of this study was to investigate the effect of fortifying GSH and PO levels in alcoholic fermentation as a strategy for reduce concentration deoxynivalenol (DON) during the brewing process. The QuEChERS method was validated for quantifying the mycotoxin and estimating reduction. Fermentation was conducted in a reactor containing 20 mL of synthetic wort inoculated with Saccharomyces cerevisiae (0.115 g). The reduction of DON was evaluated using a 2

Indexed as

BeerFermentationGlutathionePeroxidaseTrichothecenesMycotoxinsSaccharomyces cerevisiaedeoxynivalenolGlutathioneMycotoxinsPeroxidaseTrichothecenesAdsorptionFermentation processMycotoxinProtective moleculesSaccharomyces cerevisiae

Identifiers

PMID42634051

DOI10.1007/s12550-026-00674-w

PMCPMC13500411

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.