The aim of the research was to examine the effect of mycotoxins OTA, ZEA and DAS on metabolism of free amino acids (FAN) and formation of selected volatile compounds during malt wort fermentation. Mycotoxins influenced on the bottom and top yeast strais in a differnt way. They disturbed FAN metabolism and caused some changes in sensory profile of fermented worts. As DAS concentration increased the yeast ability to FAN consumption as well as productivity of iso-butanol and amyl alcohols decreased. Among yeast strains used the S. carlsbergensis 13 and S. cerevisiae 46 were the most sensitive to mycotoxins. FAN utilization by these yeasts was very poor in the presence of DAS (15 μg∙ml^-1).

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