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Food and Feed Research
2016, vol. 43, iss. 1, pp. 1-8
Mycobiota on common wheat ( Triticum aestivum) and spelt (Triticum aestivum ssp. spelta) grains from the region of Vojvodina in 2015
Krulj Jelena A.a ORCID, Bočarov Stančić Aleksandra S.b, Krstović Saša Z.c ORCID, Jajić Igor M.c ORCID, Kojić Jovana S.a ORCID, Vidaković Ana M.d ORCID, Bodroža Solarov Marija I.a ORCID
aInstitute for Food Technology, Novi Sad, Serbia
bInstitute of Science Application in Agriculture, Belgrade, Serbia
cUniversity of Novi Sad, Faculty of Agriculture, Serbia
dUniversity of Novi Sad, Faculty of Technology, Serbia

email: jelena.krulj@fins.uns.ac.rs
Project:
New products based on cereals and pseudocereals from organic production (MESTD - 46005)

Keywords: mycobiota; common wheat; spelt; Aspergillus flavus; toxigenic potential
Abstract
The incidence of mycobiota on common wheat (Triticum aestivum) and spelt (Triticum aestivum ssp. spelta) samples, collected during the harvest in 2015, was investigated. The obtained results showed that more genera of mycobiota were isolated from the common wheat grains than from the spelt grains. The most frequently isolated species from common wheat grains belonged to genus Alternaria (41.7%), followed by Fusarium (15.2%), while the incidence of this mycobiota on the spelt grains were 32.4% and 10.4%, respectively. Aspergillus flavus was identified in 40.0% wheat samples, with the incidence of 2.0%. Additionally, this study was undertaken in respect of the occurrence and toxigenic potential of A. flavus isolates from these small grain cereals. A simple screening method was applied to determine toxigenic profiles (aflatoxins production) of A. flavus isolates from common wheat. The results revealed the importance of precise investigation of mycobiota distribution on common wheat and spelt grains, and especially the investigation of toxigenic potential of A. flavus.
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article language: English
document type: Original Paper
DOI: 10.5937/FFR1601001K
published in SCIndeks: 15/07/2016
Creative Commons License 4.0

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