engleski

Microbial status of Wheat Kernel from Storage to Grinding Preparation

Many different microorganisms, such as bacteria fungi and yeast are brought into the warehouse by means of wheat kernel. They either stay or multiply there dependent upon the storage conditions. Since wheat kernel, prior to grinding, passes through particular preparation stages, ranging from refining, dry-cleaning, conditioning to exfoliating, it can be assumed that the number and presence of micro-organisms changes in the course of these stages. This paper focuses on the influence of particular whet kernel preparation stages the number and presence of certain micro organisms. Wheat kernel samples of Tritium aestival and Tritium durum were taken from a warehouse in Herzegovina in 2004 for the purposes of this study, and analyzed after each technological stage of preparation. The intention was to observe the number and presence of certain microorganisms, ranging from Enterobacteria and aerobic bacteria to filamentous fungi. Seed analysis, by means of which the presence of filamentous fungi on wheat kernel was done by the standard procedure of putting the wheat kernel on moist paper within Petri dish. The fungi genera were determined by microscope examination after the incubation period.

Wheat; bacteria; fungi; wheat kernel preparation

nije evidentirano