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The Impact of Fusarium Graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone Content in Kilned Malt


Krstanović, Vinko; Habschied, Kristina; Velić, Natalija; Pleadin, Jelka; Perši, Nina; Ćosić, Jasenka
The Impact of Fusarium Graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone Content in Kilned Malt // Proceedings of the 6th Central European Congress on Food / Lević, J. (ur.).
Novi Sad: University of Novi Sad, Institute of Food Technology, 2012. str. 1121-1126 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
The Impact of Fusarium Graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone Content in Kilned Malt
(The Impact of Fusarium graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone Content in Kilned Malt)

Autori
Krstanović, Vinko ; Habschied, Kristina ; Velić, Natalija ; Pleadin, Jelka ; Perši, Nina ; Ćosić, Jasenka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6th Central European Congress on Food / Lević, J. - Novi Sad : University of Novi Sad, Institute of Food Technology, 2012, 1121-1126

ISBN
978-86-7994-028-5

Skup
6th Central European Congress on Food (6 ; 2012)

Mjesto i datum
Novi Sad, Srbija, 23.-26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Barley; Fusarium graminearum; malting; deoxynivalenol; zearalenone

Sažetak
The aim of this study was to establish the impact of initial F. graminearum contamination level of barley on deoxynivalenol (DON) and zearalenone (ZEA) content in kilned malt. The influence of applied unit operations during the malt production on development of the above-mentioned fungus and its ability to synthesize DON and ZEA was also considered. Barley samples contaminated with different initial F. graminearum contamination levels (0, 10 and 20%) were subjected to micromalting procedure. Barley samples, green malt and kilned malt underwent microbiological and toxicological analyses at which the share of F. graminearum contaminated grain and concentrations of mycotoxins were determined. The results show that the strongest proliferation of fungus occurred during steeping and germination, while the drying phase significantly reduced the contamination level. Furthermore, the results indicate that barley with higher initial F. graminearum contamination level ensured higher concentrations of mycotoxins in kilned malt. The highest DON concentrations were determined in germ/rootlets samples, while the highest ZEA concentrations were determined in kilned malt.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
079-0730718-0578 - Fuzarijska palež klasova i sadržaj DON-a u zrnu i brašnu (Jasenka Ćosić, )
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Fakultet agrobiotehničkih znanosti Osijek,
Prehrambeno-tehnološki fakultet, Osijek