Content of ergosterol in flours
2003
Szwajkowska, L. | Busko, M. | Kostecki, M. | Perkowski, J. (Akademia Rolnicza, Poznan (Poland). Katedra Chemii)
Fungi which can be found in grain and products of their processing have an effect on their quality. Fourty eight samples of flours were examined for ergosterol concentration, which is a chemical measure of fungal growth. The paper reviews studies carried out recently on the occurrence of ergosterol - content ranged from 0.10 to 0.55 ug/g. The level of ERG in flours examined in this study is low, that means very weak development of fungal biomass
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