The production of aflatoxin (AF) B₁ and B₂ was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commission for Brewing Analysis procedures. AFB₁ and AFB₂ were quantified in eleven samples collected during the three malting steps and in malted wheat. Both, AFB₁ and AFB₂ were produced at the beginning of steeping and detected in all samples. The levels of AFB₁ ranged from 229.35 to 455.66 μg/kg, and from 5.65 to 13.05 μg/kg for AFB₂. The AFB₂ increased during steeping, while no changes were observed in AFB_1. Otherwise, AFB₁ decreased during germination and AFB₂ did not change. AFB₁ and AFB₂ increased after 16 h of kilning at 50 °C and decreased at the end of kilning, when the temperature reached 80 °C. The levels of AFB₁ wheat malt were lower than those detected in wheat grains during steeping; however, levels of both AFB₁ (240.46 μg/kg) and AFB₂ (6.36 μg/kg) in Aspergillus flavus inoculated wheat malt exceeded the limits imposed by the regulatory agencies for cereals and derived products.

黄曲霉毒素（AF）B ₁和B _2的产生是在麦芽麦芽的制麦过程中确定的，该麦芽被从精酿啤酒原料中分离出的产毒黄曲霉菌株（CCDCA 11553）人工污染。按照标准的中欧酿造分析委员会程序，分三步进行发芽（浸煮，发芽和蒸煮）。在三个制麦步骤和制麦小麦中采集的11个样品中对AFB ₁和AFB ₂进行了定量。AFB ₁和AFB ₂都是在浸泡开始时产生的，并在所有样品中都检测到。空军基地_1级AFB _2的浓度范围为229.35至455.66μg/ kg，范围为5.65至13.05μg/ kg 。浸泡时AFB ₂增加，而AFB _1中未观察到变化_。否则，发芽期间AFB ₁减少，AFB ₂不变。当温度达到80°C时，在50°C的温度下经过16 h的烘烤，AFB ₁和AFB _2会增加。浸泡过程中，AFB ₁小麦麦芽的含量低于小麦籽粒中检测到的含量；然而，无论是AFB的水平₁（240.46微克/千克）和AFB ₂（6.36微克/千克）在黄曲霉 接种的麦芽超出了监管机构对谷物和衍生产品的限制。