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dc.contributor.authorSAVI, G. D.pt_BR
dc.contributor.authorKARIM C. PIACENTINIpt_BR
dc.contributor.authorTIBOLA, C. S.pt_BR
dc.contributor.authorSCUSSEL, V. M.pt_BR
dc.date.accessioned2015-02-07T09:33:25Z-
dc.date.available2015-02-07T09:33:25Z-
dc.date.created2015-02-06pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Additives & Contaminants: Part B: Surveillance, v. 7, n. 3, 232-237, Sept. 2014.pt_BR
dc.identifier.issn1939-3210pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1007950pt_BR
dc.descriptionFungi species Fusarium graminearum is related to deoxynivalenol (DON) formation. The aim of this study was to evaluate mycoflora and DON occurrence in 53 whole wheat grains samples collected in Southern Brazil during the 2012 crop. Wheat grains showed adequate values of water activity ranging from 0.48-0.72, within the required limits of moisture content, ranging from 9.1-13.9%. In addition low counts for fungal colonies, ranging from 10 to 8.2x102 were found. For Fusarium genera there was predominance of F. verticillioides (34%) and F. graminearum (30.2%). For Aspergillus species, 37.7% A. flavus was determined. Regarding the Penicillium species, P. digitatum (49%) was the most found species. DON was detected in 47.2% (25 out of 53) of the samples analyzed, with levels from 243.7 to 2281.3 ?g kg-1 (mean: 641.9 ?g kg-1).pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleMycoflora and deoxynivalenol in whole wheat grains (Triticum aestivum L.) from Southern Brazil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2015-02-07T09:33:25Zpt_BR
dc.subject.thesagroAditivopt_BR
dc.subject.thesagroAlimentaçãopt_BR
dc.subject.thesagroContaminaçãopt_BR
dc.subject.thesagroFusarium Graminearumpt_BR
dc.subject.thesagroMicotoxinapt_BR
dc.subject.thesagroTrigopt_BR
riaa.ainfo.id1007950pt_BR
riaa.ainfo.lastupdate2015-02-06pt_BR
dc.identifier.doi10.1080/19393210.2014.898337pt_BR
dc.contributor.institutionGEOVANA D. SAVI, UFSC; KARIM C. PIACENTINI, UFSC; CASIANE SALETE TIBOLA, CNPT; VILDES M. SCUSSEL, UFSC.pt_BR
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