Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt
Само за регистроване кориснике
2017
Аутори
Jauković, Marko M.Zecević, Veselinka M.
Stanković, Slavica Ž.
Krnjaja, Vesna
Nikic, Tanja S.
Bailović, Stanislava M.
Tadic, Jelena I.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P (lt) 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P (lt) 0.05) the level of DON and ZON. Malting also significantly reduced (P (lt) 0.05) total nitrogen a...nd therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P (lt) 0.05). Significant reduction (P (lt) 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.
Кључне речи:
Alkaline steeping / Maize malt / Molds / MycotoxinsИзвор:
Journal of the American Society of Brewing Chemists, 2017, 75, 4, 369-373Издавач:
- Amer Soc Brewing Chemists Inc, St Paul
DOI: 10.1094/ASBCJ-2017-4043-01
ISSN: 0361-0470
WoS: 000416940500011
Scopus: 2-s2.0-85039434899
Институција/група
RIStocarTY - JOUR AU - Jauković, Marko M. AU - Zecević, Veselinka M. AU - Stanković, Slavica Ž. AU - Krnjaja, Vesna AU - Nikic, Tanja S. AU - Bailović, Stanislava M. AU - Tadic, Jelena I. PY - 2017 UR - http://r.istocar.bg.ac.rs/handle/123456789/532 AB - The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P (lt) 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P (lt) 0.05) the level of DON and ZON. Malting also significantly reduced (P (lt) 0.05) total nitrogen and therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P (lt) 0.05). Significant reduction (P (lt) 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime. PB - Amer Soc Brewing Chemists Inc, St Paul T2 - Journal of the American Society of Brewing Chemists T1 - Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt VL - 75 IS - 4 SP - 369 EP - 373 DO - 10.1094/ASBCJ-2017-4043-01 ER -
@article{ author = "Jauković, Marko M. and Zecević, Veselinka M. and Stanković, Slavica Ž. and Krnjaja, Vesna and Nikic, Tanja S. and Bailović, Stanislava M. and Tadic, Jelena I.", year = "2017", abstract = "The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P (lt) 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P (lt) 0.05) the level of DON and ZON. Malting also significantly reduced (P (lt) 0.05) total nitrogen and therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P (lt) 0.05). Significant reduction (P (lt) 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.", publisher = "Amer Soc Brewing Chemists Inc, St Paul", journal = "Journal of the American Society of Brewing Chemists", title = "Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt", volume = "75", number = "4", pages = "369-373", doi = "10.1094/ASBCJ-2017-4043-01" }
Jauković, M. M., Zecević, V. M., Stanković, S. Ž., Krnjaja, V., Nikic, T. S., Bailović, S. M.,& Tadic, J. I.. (2017). Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt. in Journal of the American Society of Brewing Chemists Amer Soc Brewing Chemists Inc, St Paul., 75(4), 369-373. https://doi.org/10.1094/ASBCJ-2017-4043-01
Jauković MM, Zecević VM, Stanković SŽ, Krnjaja V, Nikic TS, Bailović SM, Tadic JI. Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt. in Journal of the American Society of Brewing Chemists. 2017;75(4):369-373. doi:10.1094/ASBCJ-2017-4043-01 .
Jauković, Marko M., Zecević, Veselinka M., Stanković, Slavica Ž., Krnjaja, Vesna, Nikic, Tanja S., Bailović, Stanislava M., Tadic, Jelena I., "Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt" in Journal of the American Society of Brewing Chemists, 75, no. 4 (2017):369-373, https://doi.org/10.1094/ASBCJ-2017-4043-01 . .