engleski

Mycotoxicogenic moulds in flour

In this work, contamination degree of flour by moulds, possible mycotoxin producers, was investigated. Mycologically, 57 flour samples from mill storage room and 86 samples of flour from Pasta Factory was investigated by Koch's agar plates method and Czapek's agar, as a medium for isolation and determination of moulds. Special attention was given to moulds of Aspergillus, Penicillium and Fusarium genera, since many of those species are mycotoxicogenic. Flour was averagely contaminated with 490 of moulds in 1 g of the sample. Moulds of Aspergillus genera were present with 77, 49 % and moulds of Penicillium genera with 19, 60 %. Small contamination of flour with moulds of Fusarium genera with 0, 28 % was noticed. According to presence, the following moulds of genera Cladosporium (0, 85 %), Mucor (0, 38 %), Alternaria (0, 14 %), Rhizopus (0, 12 %), Absidia (0, 07 %) were detected in flour samples. Contamination of flour by moulds of Aspergillus genera is particulary significant since 50 species of this genera is capable to produce mycotoxins. In analyzed flour, following species of moulds of Aspergillus genera predominated: A. albus (89, 78 %), A. clavatus (3, 48 %), A. flavus (1, 98 %), A. amstelodami (1, 07 %), A. ochraceus (0, 09 %), A. versicolor (0, 09 %) etc. Flour is constituent of many processed food and it?s mycological and mycotoxicological validity must be closely supervised.

mycotoxicogenic moulds; flour; Aspergillus; Penicillium; Fusarium

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