title: Post-harvest storage of corn: effect of beginning moisture content on mycoflora and fumonisin contamination.
abstract: The effect of storage on mycoflora profile was monitored bimonthly in 36 corn (Zea mays L.) samples, dividing the same sample into groups dried to 11 and 14% moisture content (1008 analysis). These groups were further subdivided based on the initial total count (moulds and yeasts) up to 10(4) CFU g(-1) (12 samples, range 1.6 x 10(4) to 9.0 x 10(4), mean 3.8 x 10(4) CFU g(-1)) and up to 10(5) CFU g(-1) (24 samples, range 1.0 x 10(5) to 5.0 x 10(5), mean 2.7 x 10(5) CFU g(-1)). In the corn group dried to 11%, the fumonisin content was analysed at the initial stage (freshly harvested) and at the end of 12-month storage. Fusarium spp. and Penicillium spp. prevailed at the freshly harvested stage (100%), maintaining this profile throughout 12 months, in corn dried to both 11 and 14%. Cladosporium spp., Aspergillus spp. and Phoma spp. were also detected at lower frequencies during the storage. Fusarium spp. and the total fungal colony count during 12-month storage carried out with samples dried to 11 or 14% moisture content were statistically evaluated using ANOVA for randomized complete block design. The correlation between storage time and Fusarium spp. and total fungal colony count data was analysed by Pearson's correlation test. There was no difference in Fusarium spp. and total counts in the 10(4) CFU g(-1) initial total count group throughout the storage time (p < 0.05). There was a negative correlation between fungal population and storage time (p < 0.05) in the 10(5) CFU g(-1) initial total count group. Fumonisins were detected in all freshly harvested corn, at a mean concentration of 9.9 +/- 6.0 micro g g(-1) (range 0.74-22.6 micro g g(-)1). These values did not change in the 12-month stored corn (mean of 9.9 +/- 5.8 micro g g(-1), range 0.81-23.7 micro g g(-1)). These post harvest data indicated the importance of moisture content at the crop harvesting/predrying stage to control fungal growth and further fumonisin production.
authors.affiliation: Department of Biochemistry, State University of Londrina, PO Box 6001, 86051-990, Londrina, Paraná, Brazil. eysono@uel.br
authors.forename: E Y S
authors.initials: EY
authors.lastname: Ono
authors.forename: E Y
authors.initials: EY
authors.lastname: Sasaki
authors.forename: E H
authors.initials: EH
authors.lastname: Hashimoto
authors.forename: L N
authors.initials: LN
authors.lastname: Hara
authors.forename: B
authors.initials: B
authors.lastname: Corrêa
authors.forename: E N
authors.initials: EN
authors.lastname: Itano
authors.forename: T
authors.initials: T
authors.lastname: Sugiura
authors.forename: Y
authors.initials: Y
authors.lastname: Ueno
authors.forename: E Y
authors.initials: EY
authors.lastname: Hirooka
mesh_terms: D000383:Agriculture / Q000379:methods; D000818:Animals; D001230:Aspergillus / Q000378:metabolism; D001938:Brazil; D002963:Cladosporium / Q000378:metabolism; D004797:Enzyme-Linked Immunosorbent Assay; D005511:Food Handling / Q000379:methods*; D037341:Fumonisins / Q000032:analysis*; D005658:Fungi; D005670:Fusarium / Q000378:metabolism; D006801:Humans; D010407:Penicillium / Q000378:metabolism; D003313:Zea mays / Q000737:chemistry* / Q000382:microbiology*
chemical_list: D037341:Fumonisins