Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

Abstract

Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flour, first grade flour and high grade flour. The samples were analyzed using classical mycological and immunoassay methods in order to detect mycotoxins producing fungi species. We isolated overall 27 species belonging to 7 genera. Mycotoxins producing species like Aspergillus flavus, Aspergillus ochraceus and Penicillium cyclopium were detected in the stored grains and in mechanically-cleaned grains. The species of Penicillium, Alternaria and Fusarium genera dominated in roughly-milled flour samples, so this site of flour manufacture still has a risk and danger of contamination with mycotoxins producing fungus. Only the final product i.e. the high grade flour lacked any fungal contamination. We recommend to scrutinize flour samples at the last stages of processing, particularly in the mills like В1, С1 and С4.

Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

“…The Petri dishes were incubated at 25 ± 2°C, in darkness and observations relating to fungal colonies growth on wheat seeds were visualized using stereo-binocular microscope. The number of contaminated seeds was used in order to estimate the seeds contamination index (SCI) according to Doolotkeldieva et al using the formula (1) [24]:…”

Impact of Wheat Flour Infestation by some Insects on its Quantity and Quality Loss, Fungal Contamination and Mycotoxins

“…Many other investigators have isolated similar species of fungi from wheat flour. Doolotkeldieva (2010) and Al-Dfiery and Merjan (2015) found that the major genera of molds isolated from wheat flour and stored wheat flour according to decreasing frequency were Aspergillus, Penicillium, Fusarium, Cladosporium, Alternaria, Mucor, Rhizobacteria, Trichoderma, Rhizopus, Nigrospora, Bipolaris and Macrophomina. It is worthy to mention that A. niger, A. mellus, A. nidulance, Cladosporium sphaerospermum, Emercilla quadrilianiata and Eurotium repens were only isolated from infested flour samples with insects. These fungi might be introduced through insects i.e., the insects act as vectors of these fungi.…”

Mycotoxigenic moulds and mycotoxins in flours consumed in Turkey

“…Agricultural products and their processed foods have a wide range of usage all over the world, and numerous studies have shown that many of them are contaminated by mycotoxigenic fungi and their mycotoxins . According to the FAO, at least 25–40% of cereals/cereal products consumed worldwide are contaminated with mycotoxins .…”

“…18,19 Agricultural products and their processed foods have a wide range of usage all over the world, and numerous studies have shown that many of them are contaminated by mycotoxigenic fungi and their mycotoxins. 71 According to the FAO, at least 25-40% of cereals/cereal products consumed worldwide are contaminated with mycotoxins. 4,20 Among the many methods used for the determination of mycotoxin contamination, high-performance liquid chromatography (HPLC) is most useful in terms of specificity and sensitivity, especially with an immunoaffinity column R Demirel, NY Sariozlu clean-up step to concentrate and purify mycotoxins and a fluorescence detector to detect the fluorescence properties of mycotoxins.…”