Naslov
Mycological and mycotoxicological investigations during micromalting process of barley

Autori
Škrinjar, Marija ; Grujić, Olgica ; Krstanović, Vinko ; Pejin, Jelena ; Kocić, Sunčica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
1st FEMS Congress of European Microbiologists / Hans G. Truper, Bernhard Schink, Peter Raspor - Ljubljana : Elsevier, 2003, 154-154

Skup
1st FEMS Congress of European Microbiologists

Mjesto i datum
Ljubljana, Slovenija, 29.06.2003. - 03.07.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
micromalting; barley; mycotoxins; moulds

Sažetak
The undertaken investigations included mycological and mycotoxicological analyses of raw materials (unsorted barley, first class barley), semi-products (green malt, dried malt) and final products (malt), for brewing indutry. water samples used for barley steeping were also analyzed after first, second and third day of steeping. Mycological analysis included determination of the total count of moulds in 1g/mL of sample, following by isolation and identification of mould species, while the mycotoxicological analysis enabled qualitative and quantitative determination of aflatoxins B1 (AB) and G1 (AG1), ochratoxin A (OA) and zearalenone (ZEA). Determination of the total count of moulds per 1g of barley before and after germination, as well as malt was carried out by grains disposal (10) directly to Saubourd maltose agar (SMA) with the addition of antibiotics (1 mL 1% chloramphenicol and 1mL 1% oxytetracyclin/100 ML of medium), while in 1mL of water after steeping it was determined by the application of the standard Koch's method. Mycotoxicological analyses were carried out by TLC method according to the A.O.A.C. regulations. Experiments were done under laboratory conditions in two replications. Average count of moulds per 1g of unsorted barleybefore malting process was 2.5×102. After first day of steeping 3.7×102 , after second day 5.6×102 and afteer third day of steeping 2.1×103. First class barley contained 2.6×102 of moulds per 1g while after first day of steeping this value was 3.5×102, second day of steeping 4.1×102 and after third days 1.4×103. In 1 mL of water sample taken from steeping vessel before process of malting the number of moulds was 81.5, after first day of steeping 1.0×102, after second day 2.8×102, and after third day of barley steeping 1.2×104. After germination the total count of mouldds per 1g of sample varried from 3.6×105. (unsorted barley) to 5.6×105 (first class barley). In 1g of malt with roots total count of moulds varied from 8.7×104 (produced from unsorted barley) to 2.5×104 (produced from first class barley). In malt total mould count was closly the same and ranged from 3.4×104 (produced from unsorted barley) up to 2.4×104 (produced from first class barley) per 1g of sample. Between 65 and 80% of moulds isolated from barley were from group Dematiaceous Hyphomycetes. After steeping their share in mycopopulations increased and amounted about 90-95%. During the third day of steeping and during the period of germination significant presence of Penicillium spacies was regisetred. In the course of malt drying Penicillium spp. and the moulds from Zygomycetes were regisetred again at high levels. None of the investigated samples was contaminated by AB1, AG1, OA, and ZEA.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA