[Accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 and their distribution in grinding products].
The influence of temperature ranging from 15 to 35 degrees C and relative humidity of 75 to 90% on the accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 was investigated. The lowest accumulation of aflatoxins took place at 20 degrees C and relative humidity of 80%. The highest accumulation of aflatoxins appeared in the grain after 3 day storage. Some products of three-graded 78% grinding showed a decrease in the aflatoxin content (flour of the first and second grade). During baking of leavened bread 70-80% of aflatoxins were decomposed. The feasible use of the rapid conditioning and Remix-method to reduce the content of aflatoxins in flour and bread is discussed.
D000348:Aflatoxins / Q000032:analysis* / Q000096:biosynthesis; D001231:Aspergillus flavus / Q000378:metabolism*; D004355:Drug Stability; D006358:Hot Temperature; D012639:Seeds / Q000032:analysis; D014908:Triticum / Q000032:analysis*
D000348:Aflatoxins
Dinamika nakopleniia aflatoksinov na zerne pshenitsy, inikulirovannom Aspergillus flavus NRRL 2999, i ikh raspredelenie v khlebe i produktakh pomola