Mycotoxin formation in moist wheat under controlled temperatures

Publisher Website
Google Scholar
Abstract
One-kilogram parcels of wheat with 20.5% moisture content were maintained at 15° and 22 °C for 10 weeks to study quality changes. Temperature, moisture, oxygen and carbon dioxide levels, microfloral incidence and abundance, seed germination, fat acidity values, aflatoxins, sterigmatocystin, ochratoxin A, penicillic acid, citrinin and zearalenone were monitored. By two weeks, trace levels of ochratoxin had formed at both temperatures. By 10 weeks, the wheat contained at least three times more ochratoxin A at 22 °C than at 15 °C. Strains of Penicillium verrucosum var. cyclopium were associated with ochratoxin A production. No other mycotoxins were detected. The effect of temperature was significant for all variables (greater effect at 22 °C) except A. glaucus gr. and Penicillium (P<.01). The effect of time was significant for all variables except bacteria (P<.01). The shape of the response was fully characterized by the linear and quadratic terms, except for % moisture which was linear only, and for bacteria for which time was not significant. The interaction between time and temperature was significant (P<.01) for total fungal propagule count, % moisture, and Aspergillus versicolor, indicative of the steeper rise in slope for 22 °C.