engleski

Contamination degree of wheat and flour by moulds of Aspergillus and Penicillium genera

In this paper, contamination degree of flour by moulds during flour production was investigated. Special attention was paid to moulds of Aspergillus and Penicillium genera, possible mycotoxin producers. Mycologically was investigated 29 wheat samples from mill silo, 19 wheat samples from mill before milling and 57 flour samples (after milling) by Koch´s agar plates method and Czapek´s agar as medium for mould isolation and determination. Wheat from silo was averagely contaminated with 4 400 of moulds in 1 g and wheat from mill with 18 moulds in 1 g of the sample. Flour was averagely contaminated with 530 moulds in 1 g of the sample. In wheat from silo and wheat and flour from mill following mould genera predominated: Aspergillus (80,88 %), Penicillium (13,37 %), Alternaria (1,36 %), Fusarium (0,92 %), Mucor (0,70 %), Rhizopus (0,33 %), Cladosporium (0,07 %), Absidia (0,07 %) and Trichoderma (0,04 %). Presence of mould species Aspergillus flavus (the best known aflatoxin producer) was noticed in 17 wheat samples from silo (58,62 %) and in one wheat sample from mill (5,26 %). In flour, from 57 analyzed samples, this mould was found in 16 samples (28,07 %). Significant contamination by mould species of Aspergillus albus was noticed in analyzed samples. This species is citrinin possible producer. Aspergillus albus was found in 56,37 % of wheat samples from silo, 70,00 % of wheat samples from mill and in 90,87 % of flour samples.

wheat; flour; moulds; Aspergillus; Penicillium

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