Zearalenone production during micro-malting of barley
2007
Kocic-Tanackov, S.D.,University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Skrinjar, M.M.,University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Grujic, O.S.,University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Pejin, J.D.,University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The zearalenone (ZEA) content was determined during a micro-malting process (after steeping, germination, kilning, and degermination, as well as in barley samples before micro-malting process) of two winter two-rowed barley samples grown at Kragujevac location, Serbia. In all phases of micro-malting, isolation and determination of Fusarium spp. were performed. It was established that barley samples before malting were contaminated with zearalenone (barley sample 1 - 9.7 microgram/kg, barley sample 2 - 9.2 microgram/kg). The following Fusarium spp. were isolated: F. avenaceoum, F. culmorum, F. poae, F. sporotrichioides, F. tricinctum and F. verticillioides. In both barley samples zearalenone content increased during steeping (86.5 microgram/kg and 37.4 microgram/kg), decreased during germination (12.5 microgram/kg and 26.8 microgram/kg), and increased after kilning (62.9 microgram/kg and 71.2 microgram/kg). In the finished malt, the zearalenone content in sample 1 was 35.7 microgram/kg dry matter, and in sample 2 was 17.8 microgram/kg dry matter.
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