[Relationship between aflatoxin formation in wheat grain and self-heating and changes in the chemical composition of grain during the growth of "storage molds"]. / Obrazovanie aflatoksinov v zerne pshenitsy v sviazi s samosogrevaniem i izmenenie khimicheskogo sostava zerna pri razvitii "plesenenei khraneniia"

The microbial composition of grain harvested in a wet (1973) and dry (1972) season was investigated. The largest amount of strains of Aspergillus flavus--the main producer of aflatoxins-was found in the surface layer of the heap of self-heating grain. The content of toxigenic strains of A. flavus in the grain harvested during the two seasons was stable amounting to 6.8%. Aflatoxins were detected in 17.4% samples of self-heating grain. Self-heating was followed by an accumulation of aflatoxins and deterioration of biochemical and baking properties of grain.

[Accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 and their distribution in grinding products]. / Dinamika nakopleniia aflatoksinov na zerne pshenitsy, inikulirovannom Aspergillus flavus NRRL 2999, i ikh raspredelenie v khlebe i produktakh pomola

The influence of temperature ranging from 15 to 35 degrees C and relative humidity of 75 to 90% on the accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 was investigated. The lowest accumulation of aflatoxins took place at 20 degrees C and relative humidity of 80%. The highest accumulation of aflatoxins appeared in the grain after 3 day storage. Some products of three-graded 78% grinding showed a decrease in the aflatoxin content (flour of the first and second grade). During baking of leavened bread 70-80% of aflatoxins were decomposed. The feasible use of the rapid conditioning and Remix-method to reduce the content of aflatoxins in flour and bread is discussed.