[Relationship between aflatoxin formation in wheat grain and self-heating and changes in the chemical composition of grain during the growth of "storage molds"].
The microbial composition of grain harvested in a wet (1973) and dry (1972) season was investigated. The largest amount of strains of Aspergillus flavus--the main producer of aflatoxins-was found in the surface layer of the heap of self-heating grain. The content of toxigenic strains of A. flavus in the grain harvested during the two seasons was stable amounting to 6.8%. Aflatoxins were detected in 17.4% samples of self-heating grain. Self-heating was followed by an accumulation of aflatoxins and deterioration of biochemical and baking properties of grain.
D000348:Aflatoxins / Q000096:biosynthesis*; D001231:Aspergillus flavus / Q000302:isolation & purification*; D001939:Bread; D005516:Food Microbiology; D014908:Triticum; D014586:USSR
D000348:Aflatoxins
Obrazovanie aflatoksinov v zerne pshenitsy v sviazi s samosogrevaniem i izmenenie khimicheskogo sostava zerna pri razvitii "pleseneneĭ khraneniia"