Preventive measures reducing superficial mycobiotic contamination of grain.

Search for the preventive measures reducing the accumulation of mycotoxin producers in food raw material was carried out. Active ventilation was used; the impact of the electro-chemically activated air (ozone) and electro-chemically activated water (anolyte) on the micromycetes prevailing in grain raw material for food (GRMF) was determined. The GRMF was dried by active ventilation using the ozone-air mixture.

Different drying technologies and alternation of mycobiots in the raw material of Hyssopus officinalis L.

Contamination of medicinal plant mass with mycobiots is one of the negative factors deteriorating the quality of raw material. In order to evaluate the impact of the yield processing technologies upon the changes of mycobiots in raw material, the mycobiotic conditions of herb hyssop (Hyssopus officinalis L.) raw material were evaluated under various regimes of active ventilation and optimization of the drying parameters.

Factors determining accumulation of mycotoxin producers in cereal grain during harvesting.

During the meteorologically contrasting period of 2003-2005, the contamination of winter wheat, malt barley and fodder barley grain with micromycetes during grain harvesting and preparation for storage was investigated. Micromycetes of over 70 species ascribed to 16 genera were isolated and identified, the density of their populations in grain was determined. Micromycetes with a population density of >50% were attributed to dominant species.

Application of ozone for reduction of mycological infection in wheat grain.

In 2004-2005 means were sought to clean grain from microbiological contamination during transportation and storage. For this purpose, grains with a moisture content of 23.2 % of the "Tauras" variety were selected and ventilated daily for 8 hours until grain wetness was reduced to 14.

Toxic micromycetes in grain raw material during its processing.

In 2003-2005 micromycetes were isolated and identified from wheat, barley, rye, buckwheat grain brought into mills or from processing enterprises. Contamination of the produced flour with micromycete propagules (cfu g(-1)), changes in micromycete diversity and abundance in the course of flour storage, preparation and baking of bread, production of groats or other food products and fodder were determined. Most attention was given to widely distributed micromycetes, known producers of toxins: Alternaria alternata, Aspergillus candidus, A.