master's thesis
Impact of Fusarium graminearum infection levels of wheat on malt deoxynivalenol content

Ivanka Topić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj stupnja zagađenosti pšenice plijesnima Fusarium graminearum na udjel deoksinivalenola (DON-a) u sladu
AuthorIvanka Topić
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj istraživanja bio je ustanoviti utjecaj početnog stupnja zagađenosti pšenice s plijesni F. graminearum na udjel DON-a u gotovom sladu i utjecaj pojedinih tehnoloških operacija tijekom procesa proizvodnje slada na razvoj ispitivane plijesni i njezine sposobnosti sinteze DON-a. Provedeno je mikroslađenje uzoraka pšenice s različitim početnim stupnjem zagađenosti s plijesni F. graminearum (0 % - 50 %). Provedene su mikrobiološke i toksikološke analize istraživanja uzoraka neslađene pšenice, zelenog slada (zrno nakon močenja i klijanja, zračno suho), te suhog slada (stabilizirani slad), pri čemu je određivan udjel zrna zagađenog s F. graminearumom i koncentracija DON-a. Rezultati istraživanja pokazali su da se najveća proliferacija plijesni dogodila tijekom faze močenja i klijanja zrna, dok se tijekom faze sušenja stupanj zagađenosti s plijesni F. graminearum značajno smanjio. Najveće koncentracije DON-a određene su u uzorcima slada, što znači da je do najsnažnije sinteze došlo tijekom faze sušenja. Rezultati ukazuju na zaključak da pšenica većeg početnog stupnja zagađenosti s plijesni F. graminearum rezultira sladom veće zagađenosti s DONom.
Keywordswheat malt contamination level molds Fusarium graminearum deoxynivalenol
Parallel title (English)Impact of Fusarium graminearum infection levels of wheat on malt deoxynivalenol content
Committee MembersTomislav Klapec
Vinko Krstanović
Gordana Šimić
Daliborka Koceva Komlenić
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 date2011-07-11
Parallel abstract (English)
Objectives of this study were to establish the impact of initial F. graminearum contamination level of wheat on DON content in dry malt and the influence of applied unit operations during malt production process on development of above-mentioned fungus and its ability to synthesize DON. Wheat samples contaminated with different initial F. graminearum contamination levels (0 – 50 %) were subjected to micromalting procedure. Wheat samples, green malt (grain after steeping and germination) and dry malt (stabilized) underwent microbiological and toxicological analyses at which the share of F. graminearum contaminated grain and DON concentration were determined. Results show that the strongest proliferation of fungus occurred during steeping and germination phase, while drying phase significantly reduced contamination level. Highest DON concentrations were determined in dry malt samples meaning that the strongest DON synthesis occurred during drying phase. Results also indicate that wheat with higher initial F. graminearum contamination level ensures malt with higher DON concentration.
Parallel keywords (Croatian)pšenica slad stupanj zagadenosti plijesni Fusarium graminearum deoksinivalenol
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:109:670506
CommitterSanda Hasenay