Mycotoxins in cereal grain. Part VIII. Microbiological evaluation of cereal grain quality, connected with mycotoxins occurrence.
Four classes of microbiological quality of cereal grain are proposed. For classification the frequency of kernels contamination with Penicillia, Aspergilli and Phycomycetes is considered as essential. Lots contaminated with mycotoxins (ochratoxins) were usually of IIIrd and IVth class of quality.
D001230:Aspergillus / Q000302:isolation & purification; D002523:Edible Grain / Q000032:analysis*; D005516:Food Microbiology; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000302:isolation & purification; D010407:Penicillium / Q000302:isolation & purification; D013172:Spores, Fungal; D013997:Time Factors; D014887:Weather
D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A