CHANGES OF THE SAFETY AND THE TECHNOLOGICAL QUALITY CAUSED BY MOLD CONTAMINATION
Marija Šarić1, T. Stojanović2, Nada Hladni3, Mirjana Menkovska4, Milisav Ivanoski5
1Faculty of Technology, Bulevar Cara Lazara 1,Novi Sad, Serbia
2High School of Food Technology, Prokuplje, Serbia
3Institute of Field and Vegetable Crops, Novi Sad, M. Gorkog 30, Serbia
4Institute of Animal Science, Bul. Ilinden, 92a, Skopje, Republic of Macedonia
5Institute of Agriculture, Bul. Alexander the Great, Skopje, Republic of Macedonia
Menkovska06@yahoo.com
In determined climate conditions the infection of wheat by the field fungi is more expressive and unavoidable.This infection influences the yields, the total quality and the hygienic conditions. At the mill, the cleaning process is not sufficienty effective, so the well developed, but infected kernels are present in the mass in front of the first grinder. For that reason, the aim of this study was investigation of the presence of the field fungi in the wheat kernels as well as the changes in the quality complex to be determined because of this infection. The samples contaminated by the field fungi were compared with the relatively healthy wheat grains. The identification of the isolated micro¬populations was included in the investigations, first of all of the toxic species, as well as the determination of their influence on the biological and the technological quality. The results obtained from the investigations have shown that fungi of the genus Fusarium were the most present contaminants, and the most present among them was F. oxy¬sporum. Besides the Fusarium, the fungi of the genus Alternaria were also present. Their influence on the wheat quality was determined taking into consideration the hygienic conditions.
Keywords: wheat; molds; mycotoxins; technological quality; ochratoxin; zearelenon
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