master's thesis
Impact of Fusarium graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone in Malt

Luka Ivanović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj stupnja kontaminacije ječma s plijesni Fusarium graminearum na udjel deoksinivalenola i zearalenona u sladu
AuthorLuka Ivanović
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj istraživanja bio je ustanoviti utjecaj početnog stupnja kontaminacije ječma s plijesni Fusarium graminearum na udjel deoksinivalenola (DON-a) i zearalenona (ZEA) u gotovom sladu. Također je razmatran utjecaj pojedinih tehnoloških operacija tijekom procesa proizvodnje slada na razvoj ispitivane plijesni i njezine sposobnosti sinteze DON-a i ZEA. Provedeno je mikroslađenje uzoraka ječma s različitim početnim stupnjem kontaminacije s plijesni F. graminearum (0, 10 i 20%). Mikrobiološke i toksikološke analize provedene su u uzorcima neslađenog ječma, zelenog slada te suhog slada, pri čemu je određivan udjel zrna kontaminiranog s navedenom plijesni i koncentracija mikotoksina. Rezultati istraživanja pokazali su da se najveća proliferacija plijesni dogodila tijekom faze močenja i klijanja zrna, dok se tijekom faze sušenja stupanj kontaminacije značajno smanjio. Nadalje, rezultati ukazuju na zaključak da ječam većeg početnog stupnja kontaminacije s plijesni F. graminearum rezultira sladom koji je više kontaminiran mikotoksinima. Najveće koncentracije DON-a određene su u uzorcima klice/korjenčića, dok su najveće koncentracije ZEA određene u suhom sladu.
Keywordsbarley molds Fusarium graminearum malting deoxynivalenol zearalenone
Parallel title (English)Impact of Fusarium graminearum Contamination Levels of Barley on Deoxynivalenol and Zearalenone in Malt
Committee MembersDaliborka Koceva Komlenić
Natalija Velić
Vinko Krstanović
Jelka Pleadin
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-04-17
Parallel abstract (English)
The aim of this study was to establish the impact of initial Fusarium graminearum contamination level of barley on deoxynivalenol (DON) and zearalenone (ZEA) content in kilned malt. The influence of applied unit operations during the malt production on development of the above-mentioned fungus and its ability to synthesize DON and ZEA was also considered. Barley samples contaminated with different initial F. graminearum contamination levels (0, 10 and 20%) were subjected to micromalting procedure. Barley samples, green malt and kilned malt underwent microbiological and toxicological analyses at which the share of F. graminearum contaminated grain and concentrations of mycotoxins were determined. The results show that the strongest proliferation of fungus occurred during steeping and germination, while the drying phase significantly reduced the contamination level. Furthermore, the results indicate that barley with higher initial F. graminearum contamination level ensured higher concentrations of mycotoxins in kilned malt. The highest DON concentrations were determined in germ/rootlets samples, while the highest ZEA concentrations were determined in kilned malt.
Parallel keywords (Croatian)ječam plijesni Fusarium graminearum slađenje deoksinivalenol zearalenon
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:128200
CommitterIvana Šuvak