Biomedical subjects

M Skrinjar

Publications and source records attributed to M Skrinjar.

4 recordsLinked to original sources

PubMed1992

Ochratoxigenic moulds and ochratoxin A in forages and grain feeds.

The contamination of forages and grain feeds with ochratoxigenic moulds and ochratoxin A was examined. The investigations were carried out over a period of three years in all seasons. Feeds were found to be contaminated with moulds at a high level throughout the three research years. The highest percentage (95 to 100) of contaminated feed samples was noticed during the second year. Total viable counts of moulds established in 1 g of feed samples ranged from 0.5 to 7.8 x 10(6). Penicillium spp. were dominant in mycopopulations isolated from feeds. Ochratoxin-A producing moulds were present permanently. In the summer period of the second research year as much as 94% of the feed samples were contaminated by ochratoxigenic Penicillium species. P. verrucosum var. cyclopium P. verrucosum var. verrucosum, P. commune and P. chrysogenum, i.e. ochratoxin-producing moulds, were the most prevalent Penicillium species throughout the three-year investigation. Ochratoxin A was found in various feeds in all seasons, except in summer of the first research year. Concentrations of the toxin varied from traces to 400 micrograms/kg. It occurred consistently in the same types of feeds (hay, dried alfalfa, fresh alfalfa, concentrate, pelleted sugar beet pulp, corn silage).

Animal Feed↗

PubMed1992

Distribution of aflatoxin-producing moulds and aflatoxins in dairy cattle feed and raw milk.

Distribution of aflatoxigenic moulds and aflatoxin B1 in Yugoslav dairy cattle feeds as well as the presence of aflatoxin B1 and M1 in raw milk, was tested. The experiments were carried out through three years (in all seasons). Samples were taken from state and private farms in Vojvodina. Feeds were contaminated in 83-100% with moulds. Fungi of farms in Vojvodina. Feeds were contaminated in 83-100% with moulds. Fungi of Aspergillus flavus-oryzae group were present permanently and the highest incidence of them was noticed during the third research year. Aflatoxin B1 was not found in the first year, but malt spent grains used for cows' feeding in summer of the second research year was contaminated with it (50.0 micrograms/kg). The same feed and pelleted sugar beet pulp were contaminated with aflatoxin B1 in winter, spring and summer of the third research year (5.0 to 16.0 micrograms/kg). Aflatoxin B1 and M1 were not found in raw milk through three-years investigations.

Aflatoxin B1↗

PubMed1992

Ochratoxigenicity of Aspergillus ochraceus group and Penicillium verrucosum var. cyclopium strains on various media.

Production of ochratoxin A (OA) by strains of Aspergillus ochraceus group (A. ochraceus--21, A. sclerotiorum--1, A. sulphureus--1) and Penicillium verrucosum var. cyclopium strains--11, on various media was investigated. Thirteen percent of A. ochraceus strains and 18% of P. verrucosum var. cyclopium formed OA growing on sterile crushed wheat for 14 days at 25 to 27 degrees C (preliminary experiments). Toxin concentrations were 5.0 to 7.0 micrograms/kg. Five strains OA-positive on crushed wheat and four OA-negative strains were cultivated on various liquid nutritional media (YES, RM, OAT, CG and AFP). All the strains tested, including OA-negative ones, produced OA on certain liquid media. Concentrations of OA were low again (trace to 16.0 micrograms/l). The largest number of mould strains examined produced OA on YES (55.5%) and RM media (44.0%), but the highest concentration (16.0 micrograms/l) was formed on YES and CG media.

Aspergillus ochraceus↗

PubMed1991

Decrease of aflatoxin B1 in yoghurt and acidified milks.

Fermentation of yoghurt and acidified milks containing aflatoxin B1 (AB1) were studied. AB1 added to milk before fermentation at concentrations of 600, 1000 and 1400 micrograms/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90%, respectively. Coagulation time was approximately the same as in the controls. Streptococci had longer chains than those in the controls. The main decrease of AB1 occurred during the milk fermentation. A decrease of AB1 (conc. 1000 micrograms/kg) in milks acidified with citric, lactic and acetic acids (pH 4.0) was 90, 84 and 73%, respectively.

Acetates↗