Mycopopulations of grain and flour of wheat, corn and buckwheat
Plavšić, Dragana V. (Institute of Food Technology, Novi Sad (Serbia)) | Škrinjar, Marija M. (Faculty of Technology, Novi Sad (Serbia)) | Psodorov, Đorđe B. (Institute of Food Technology, Novi Sad (Serbia)) | Šarić, Ljubiša Ć. (Institute of Food Technology, Novi Sad (Serbia)) | Psodorov, Dragan Đ. (Faculty of Technology, Novi Sad (Serbia)) | Varga, Ana O. (Institute of Food Technology, Novi Sad (Serbia)) | Mandić, Anamarija I. (Institute of Food Technology, Novi Sad (Serbia))
According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat) and 120 cfu (buckwheat). The total number of molds in the samples of flour ranged from 6.0x101 cfu/g in white wheat flour to 5.0 x102 cfu/g in buckwheat whole grain flour (DG18 medium). Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis) and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.
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