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

2010 ◽  
Vol 3 ◽  
pp. MBI.S3822 ◽  
Author(s):  
T.D. Doolotkeldieva
Keyword(s):  
Aspergillus Flavus ◽  
First Grade ◽  
Aspergillus Ochraceus ◽  
High Grade ◽  
Wheat Grain ◽  
Fungal Contamination ◽  
Cereal Products ◽  
Daily Food ◽  
Stored Grains ◽  
Microbiological Control

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 B1, C1 and C4.

scholarly journals PLASMA-CHEMICAL METHOD OF GRAIN FUNGAL CONTAMINATION CONTROL

2020 ◽  
pp. 127-130
Author(s):  
G.V. Taran ◽  
S.G. Pugach ◽  
A.A. Zamuriev ◽  
P.O. Opalev ◽  
M.O. Yaroshenko
Keyword(s):  
Aspergillus Flavus ◽  
Large Scale ◽  
Grain Storage ◽  
Wheat Grain ◽  
Fungal Contamination ◽  
Penicillium Verrucosum ◽  
Storage Unit ◽  
Contamination Control ◽  
Penicillium Nordicum ◽  
Maize Grain

The experimental results on the effect of grain treatment with ozone-air mixture on the level of artificial grain contamination with micromycetes are presented. The contamination dynamics for 1000 kg of wheat grain contaminated with Penicillium nordicum and Aspergillus flavus and stored in the prototype grain storage unit in ozone environment for 6 months is shown. The study on the effect of ozone on the growth inhibition of Aspergillus flavus for maize grain and Penicillium verrucosum for wheat grain in a 100 dm3 silo is presented. The effect of ozone on the content of aflatoxins in maize grain additionally contaminated with Aspergillus flavus is studied. The efficiency of ozone technologies for large-scale grain storage, as well as for reducing fungal contamination and controlling mycotoxin content in food grains, is shown.

scholarly journals CHANGES IN HEAVY METALS CONTENT IN WINTER WHEAT GRAIN AND FLOUR UNDER RIGHT-BANK FOREST-STEPPE CONDITIONS

2019 ◽  
pp. 214-221
Author(s):  
Liudmyla Yakovets
Keyword(s):  
Heavy Metals ◽  
Winter Wheat ◽  
Copper Content ◽  
Zinc Content ◽  
First Grade ◽  
Lead Content ◽  
Second Grade ◽  
Cadmium Content ◽  
High Grade ◽  
Wheat Grain

The article presents data on the contamination with heavy metals of winter wheat grain grown under intensive farming conditions. The decrease in heavy metals content during grinding of winter wheat grain into different fractions of flour: high- grade, first-grade, second-grade and bran was investigated. According to the results of the conducted research it was established that grinding of winter wheat grain into different fractions of flour allows to reduce the lead content in high-grade flour by 71,8 %, first-grade flour – by 51,5 %,compared to the lead content in grain; cadmium content in high-grade flour decreases by 75,0 %, first-grade – by 50,0 %, second-grade – by 25,0 %, but increases in bran by 60,0% compared to the cadmium content in grain; the copper content in high-grade flour is 72,0 % lower, first-grade flour – 52,0 % lower, second-grade flour – 47,4 % lower, but at the same time higher in bran by 50,7%, compared to the copper content in grain; zinc content in high-grade flour decreases by 95,9 %, first-grade flour – by 54,6 %, second-grade flour – by 51,7 %, but at the same time increases in bran by 68,2 %, compared to zinc content in winter wheat grain.

ADAPTIVE CAPACITY OF EINKORN HUSKLESS IN THE SECOND, THIRD AND SEVENTH RUSSIAN FEDERATION REGIONS

1970 ◽  
pp. 34-38
Author(s):  
S. K. Temirbekova ◽  
M. Sh. Begeulov ◽  
Yu. V. Afanaseva ◽  
I. M. Kulikov ◽  
N. E. Ionova
Keyword(s):  
Amino Acids ◽  
Biochemical Analysis ◽  
Chemical Properties ◽  
First Grade ◽  
Essential Amino Acids ◽  
Wheat Grain ◽  
Volume Yield ◽  
Class 1 ◽  
Group B ◽  
Field And Laboratory Conditions

Biochemical, immunological and physico-chemical properties of an ancient wheat grain – hulless spelt cultivar Gremme are investigated. Biochemical analysis of grain revealed a high content of protein, fiber, macro-and microelements, a rich composition of essential amino acids, which is characteristic of ancient wheat species. Evaluated milling and baking properties of spelt flour. Physical and chemical parameters of spelt grain met the requirements for soft wheat grain class 1: the mass fraction of gluten-38.7 %, the nature of the grain-795 g / l, the number of drops-416 C, the total vitreousness-70 %. However, gluten had an increased stickiness, which is obviously due to the increased content of fiber and gliadin fraction. Grinding of spelt grain was carried out on the aggregate mill installation "Miller 100 Lux" to obtain baking flour of various cultivars. The overall yield of flour of the first grinding was 59.7 %. The highest volume yield (359 cm3) and the best organoleptic properties (total baking score – 3.6 points) were observed in a sample of bread baked from spelt flour that meets the requirements for wheat baking flour of the first grade. Studies have confirmed the possibility of using flour produced from the spelt grain of the Gremme variety for the production of bakery products of increased biological, therapeutic and prophylactic, nutritional value and with a high organoleptic rating. Cereals and flour are very rich in trace elements-manganese, selenium, zinc, potassium, iron, phosphorus, vitamins from group B and B, essential amino acids (biochemical analysis was carried out by the Cherkizovo Center). The cultivar is resistant to drought, heat, excessive moisture. Proved immunological properties to several diseases in the field and laboratory conditions-resistant to enzyme-mycotic seed depletion (EMIS), various types of rust, powdery mildew.

Effect of Other Toxigenic Mold Species on Aflatoxin Production by Aspergillus flavus in Sterile Broth Shake Culture

1988 ◽  
Vol 51 (6) ◽  
pp. 449-451 ◽  
Author(s):  
PHILIP B. MISLIVEC ◽  
MARY W. TRUCKSESS ◽  
LEONARD STOLOFF
Keyword(s):  
Aspergillus Flavus ◽  
Pure Culture ◽  
Aflatoxin Production ◽  
Penicillium Citrinum ◽  
Aspergillus Ochraceus ◽  
Growth Media ◽  
Shake Culture ◽  
Apparent Effect ◽  
Penicillium Species ◽  
Heat Stable

The effect of Aspergillus ochraceus, A. versicolor, Penicillium citrinum, P. cyclopium and P. urticae on production of aflatoxin by A. flavus when grown together with A. flavus in rotary shake culture was investigated. The two aspergilli had no apparent effect on aflatoxin production, whereas all three Penicillium species substantially lowered aflatoxin production. The toxins that these penicillia produced when growing in pure culture were not found when the penicillia were grown with A. flavus. However, these toxins had no effect on aflatoxin production added to the growth media, nor did the three molds metabolize aflatoxin. When A. flavus was grown in both filter- and autoclave-sterilized filtrates of these three species, no aflatoxins were produced, although A. flavus grew well. These results suggest that although A. ochraceus and A. versicolor have no apparent effect on aflatoxin production, P. citrinum, P. cyclopium and P. urticae produce heat-stable, nonfilterable metabolite(s) which inhibit(s) aflatoxin production by actively growing A. flavus.

Proteolytic and Lipolytic Activities of some Toxigenic and Nontoxigenic Aspergilli and Penicillia

1980 ◽  
Vol 43 (5) ◽  
pp. 354-355 ◽  
Author(s):  
S. M. EL-GENDY ◽  
E. H. MARTH
Keyword(s):  
Proteolytic Activity ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Lipolytic Activity ◽  
The Other ◽  
Aspergillus Ochraceus ◽  
Penicillium Roqueforti ◽  
Two Cultures ◽  
Penicillium Cyclopium ◽  
Penicillium Patulum

Eighteen strains of Aspergillus flavus or Aspergillus parasiticus, one of Aspergillus ochraceus and 12 strains or species of Penicillium, many of them isolated from cheese, were evaluated for their proteolytic and lipolytic activities. Strains of A. flavus exhibited considerable proteolytic and little lipolytic activity, whereas the reverse was true for strains of A. parasiticus. Of the Penicillium cultures tested, 10 exhibited considerable lipolytic activity, but only five had marked proteolytic activity. Two cultures, Penicillium patulum M59, and Penicillium cyclopium No. 8, were markedly lipolytic and proteolytic. Of the other cultures, greatest lipolytic activity was associated with Penicillium roqueforti 849, Penicillium puberulum No. 33, A. parasiticus NRRL 3145 and NRRL 465 and A. ochraceus NRRL 3174, whereas greatest proteolytic activity of all the cultures was associated with P. patulum M59, P. cyclopium No. 25 and A. flavus WB500, 4018, 4098 and NRRL 5565.

Response to immune checkpoint inhibitor (ICI) rechallenge after high-grade immune related adverse events (irAE) in patients (pts) with metastatic melanoma (MM).

2020 ◽  
Vol 38 (15_suppl) ◽  
pp. 10045-10045
Author(s):  
Payal Shah ◽  
Patrick Boland ◽  
Anna C. Pavlick
Keyword(s):  
Drug Class ◽  
Single Agent ◽  
Skin Toxicity ◽  
Complete Response ◽  
First Grade ◽  
Close Monitoring ◽  
High Grade ◽  
Initial Event ◽  
Grade 3 ◽  
Treatment Onset

10045 Background: ICIs have transformed MM mortality. Pts receiving ICIs may experience high-grade irAEs that limit continuation of treatment per current guidelines. We aimed to evaluate the safety and response rate of ICI rechallenge. Methods: 551 MM pts treated with ICI were retrospectively reviewed from Jan 2014 to Jan 2020 after IRB approval. The incidence of a recurrent irAE in pts with ICI rechallenge within the same drug class after an initial high-grade (Grade III/IV) irAE was evaluated. Age, gender, irAEs, and outcomes were descriptively analyzed within the rechallenged cohort. Results: 32.7% of pts (180/551) experienced a high-grade irAE. 60.0% of these (108/180) pts were on combination therapy with at least one ICI. 50.6% (91/180) of pts were rechallenged with ICI within the same drug class. The rechallenged cohort had a median age of 63.8 [range: 28-86] years and 48.4% was female. The cohort’s initial irAE occurred at a median of 7.6 weeks from treatment onset with Grade 3/4 severity of 60.0% /40.0% (91). Toxicities included colitis 27.5% (25/91), hepatitis 23.1% (21/91), skin toxicity 22.0% (20/91), adrenal insufficiency 5.5% (5/91) hypophysitis 5.5% (5/91), neurological abnormality 4.4% (4/91), pancreatitis 3.3% (3/91), hematological abnormality 3.3% (3/91), arthralgia 3.3% (3/91), myalgia 3.3% (3/91), pneumonitis 2.2% (2/91), insulin dependent diabetes 1.1% (1/91), fatigue 1.1% (1/91), vasculitis 1.1% (1/91), and hyponatremia 1.1% (1/91). ICI rechallenge occurred at a median of 9.7 weeks from the first Grade 3/4 irAE. 51.8% (29/56) pts initially treated with combo were rechallenged with combo, while 48.2% (27/56) were rechallenged with single agent ICI. Of pts initially treated with single ICI, 60% (21/35) were rechallenged with single agent ICI and 40% (14/35) with combo. With a median follow-up of 21.1 months after rechallenge, irAEs occurred in 75.8% (69/91), with 44.9% of irAEs (31/69) presenting as a different type from the initial event and 31.9% (22/69) as high-grade events. There were no rechallenge irAE-related deaths. Within the rechallenge cohort, 39.6% (36/91) of pts had disease progression. Clinical benefit was achieved in 60.4% (55/91) of pts: 40.7% (37/91) complete response, 11.0% (10/91) partial response and 8.8% (8/91) stable disease. Conclusions: ICI rechallenge can be safely administered in pts with MM after recovery from an initial high-grade irAE. Rechallenge irAE’s did not always reflect initial irAE’s. Close monitoring for any type or grade of IRAE is recommended.

Effects of physical preservation methods on sclerotial germination in Aspergillus flavus and Aspergillus ochraceus in stored grain

1992 ◽  
Vol 70 (6) ◽  
pp. 1206-1210 ◽  
Author(s):  
M. Menasherov ◽  
N. Paster ◽  
R. Nitzan
Keyword(s):  
Gamma Irradiation ◽  
Aspergillus Flavus ◽  
Combined Treatment ◽  
Aspergillus Ochraceus ◽  
Combined Treatments ◽  
Stored Grain ◽  
Modified Atmospheres ◽  
Irradiation Dosage ◽  
Different Levels ◽  
Sclerotial Germination

Germination of sclerotia of Aspergillus flavus and Aspergillus ochraceus was assessed following gamma irradiation during exposure to different levels of relative humidities or to various modified atmospheres. The effect of combined treatments on germination was also studied. No sclerotia of either fungi germinated following irradiation with 2.5 kGy. At 80% relative humidity, germination was almost completely inhibited during 50 days of exposure. Sclerotia of A. flavus were found to tolerate higher levels of CO2 than those of A. ochraceus, and 100% germination of the former, but not the latter, occurred at 80% CO2 (given with either 20 or 5% O2). Germination of A. flavus sclerotia was markedly reduced only at modified atmospheres of 40% CO2 and 1% O2. Working with two sublethal dosages of gamma irradiation, 1.0 and 1.5 kGy, it was demonstrated that less CO2 was needed in the atmosphere (with 20% O2) to reduce germination as the irradiation dosage increased. The advantages of the combined treatment compared with each treatment applied alone are discussed. Key words: sclerotia, germination, Aspergillus, inhibition, physical methods.

scholarly journals Effect of moulding on the changes in chemical composition of tabacco leaves

2014 ◽  
Vol 16 (2) ◽  
pp. 247-253
Author(s):  
Krystyna Florczak
Keyword(s):  
Chemical Composition ◽  
Aspergillus Flavus ◽  
Specific Protein ◽  
Carbohydrate Content ◽  
Aspergillus Ochraceus ◽  
Penicillium Expansum ◽  
Soluble Carbohydrate ◽  
Aspergillus Repens

The process of moulding caused by the fungi: <i>Aspergillus repens</i> (Cda.) De Bart, <i>Aspergillus flavus</i> Link, <i>Aspergillus ochraceus</i> Wilhelm, <i>Penicillium expansum (Link) Thom, VPenicillium commune</i> Thom and <i>Penicillum spinulosum</i> Tom influenced the decrease in soluble carbohydrate content with the simulataneous increase in the percentage of specific protein. It had an effect on the deterioration of technological and taste values of raw tabacco.

scholarly journals Contamination of Fusarium proliferatum and Aspergillus flavus in the Rice Chain Linked to Crop Seasons, Cultivation Regions, and Traditional Agricultural Practices in Mekong Delta, Vietnam

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2064
Author(s):  
Lien Thi Kim Phan ◽  
Trang Minh Tran ◽  
Kris Audenaert ◽  
Liesbeth Jacxsens ◽  
Mia Eeckhout
Keyword(s):  
Aspergillus Flavus ◽  
Mekong Delta ◽  
Agricultural Practices ◽  
Fusarium Proliferatum ◽  
Fungal Contamination ◽  
Drying Time ◽  
Good Agricultural Practices ◽  
Mycotoxin Production ◽  
Winter Crops ◽  
Traditional Agricultural Practices

This study evaluates the influence of crop seasons, cultivation regions, and traditional agricultural practices on the occurrence of F. proliferatum and A. flavus in the rice chain in the Mekong Delta, Vietnam. A survey on pre- and post-harvest practices was performed from 2017 to 2019 in parallel with sampling. Results showed that F. proliferatum (36.3%) and A. flavus (10%) were predominantly present throughout the rice chain. These fungi frequently occurred in winter–spring and autumn–winter crops in Can Tho paddy. Especially, F. proliferatum appeared both on the field and during transportation (50–100%), while A. flavus presented at all stages (10–33%). The occurrence of F. proliferatum reduced 70–27% after drying, depended on the seasons, compared to field and transportation stages and could not be detected anymore at further stages. Applying poor pre-harvest agricultural practices such as the use of certain varieties (Jasmine, DT8 varieties), combination of fertilizers (organic–inorganic), fields with crop debris, unhygienic boats, and delayed drying time of 8–12 h or 12–28 h resulted in an increase in fungal contamination on paddy. This study provides a detailed description of fungi contamination in crop seasons, cultivation regions, and agricultural practices, which may help in understanding the fungal dynamic and allow identification of good agricultural practices to mitigate the fungal contamination and potential mycotoxin production.

Effect of hulling and water-heat treatment parameters of grain on yield and culinary quality of flattened grits of emmer wheat

2020 ◽  
Vol 1 (97) ◽  
pp. 112-127
Author(s):  
V. V. Liubych ◽  
◽  
V. V. Novikov ◽  
I. A. Leshchenko
Keyword(s):  
Heat Treatment ◽  
Emmer Wheat ◽  
High Grade ◽  
Wheat Grain ◽  
Culinary Quality

The results of the effect of steaming and softening duration on the yield and culinary evaluation of flattered emmer wheat depending on the hulling index are presented. It was found that the yield of high-grade flattened grits depended most on the duration of hulling. The highest yield (91.7 %) of this flattened grits of high-grade emmer wheat grain was obtained from unhulled grain after 9 minutes of steaming and 3 minutes of moistening. The yield of this grits was lower by 1–2 % with a shorter duration of grain steaming (3 and 6 min). With an increase in the grain hulling index of 2–11.3 %, steaming role increased. Softening of steamed grain caused a decrease in the yield of flattened grits. Porridge made of emmer wheat grain was characterized by a high culinary evaluation. Grits obtained from unhulled grain had the lowest overall culinary evaluation of 6.7 points. An increase in the grain hulling index of 3.2–9.9 % increased the culinary evaluation to 7.0–8.1 points. Porridge with a hulling index of 11.6 % had the highest culinary evaluation of 8.7 points. There are high correlations between the overall culinary evaluation (r = 0,86±0,02), the yield of high-grade flattened grits (r = -0,87±0,01) and the duration of hulling. The culinary assessment of porridge is not affected by increasing the duration of steaming and moisturizing. Porridge obtained from cereals with a low peeling index (0–6.9 %) is characterized by a high overall culinary score, which is due to the peculiarities of the species of spelled wheat. Based on the analysis of the obtained data, it can be concluded that for the emmer wheat grain it is recommended to steam for 6–9 minutes with short softening (3 min) and hull for 80–120 s which is equal to the hulling index of 6.9–9.9 % and has a high culinary evaluation — 7.7–8.1 points.

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