期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2014
卷号：21
期号：3
页码：504-509
DOI：10.5604/12321966.1120591
出版社：Institute of Agricultural Medicine in Lublin
摘要：Microscopic fungi are microorganisms commonly found in cereal products. Pathogens of cereals colonising kernels areresponsible, among other things, for deterioration of the technological value of grain. However, the greatest threat isposed by mycotoxins produced by toxin-forming strains of these microorganisms. The aim of the present study was todetermine the level of contamination with microscopic fungi and mycotoxins from the group of trichothecenes in wheatgrain from Poland in a 4-year cycle. In the period 2006–2009, studies were conducted on the content of fungal metabolites(ergosterol [ERG] and type A and B trichothecenes) and the content of microscopic fungi expressed in colony-forming units(CFU) in wheat grain. A total of 129 grain samples were examined. Analysed wheat samples had similar contents of both theinvestigated fungal metabolites and levels of microscopic fungi. Contents of microscopic fungi were low. Concentrationof ERG, on average, was 2.64 mg/kg, while in colony forming units this value ranged from 101 CFU/g to over 103 CFU/g. Thetotal concentration of type A and B trichothecenes was also low and within the 4 years of the investigation did not exceed0.062 mg/kg. Concentration of DON did not exceed 1,250 μg/kg, established as safe in grain for human consumption, inany of the tested samples. For the results collected in the years 2006–2009 and presented in this paper, correlations werecalculated between the amount of mycoflora and analysed metabolites in 3 possible combinations: 0.7096 for ERG/totaltoxin concentration, 0.6086 for ERG/log CFU/g, and 0.4016 for the concentration of total toxins/log CFU/g. Highly significantcorrelations between the content of trichothecenes and the concentration of ERG indicate that the level of this metaboliteis closely related to the content of mycotoxins in grain
