MICROBIOLOGICAL DISEASES OF CEREAL CROPS AND THEIR ROLE IN THE FORMATION OF GRAIN QUALITY AND SAFETY
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.121Keywords:
cereal crops, microbiological diseases, grain microflora, mycotoxins, fusarium, grain safety, grain quality, microbiome, control methodsAbstract
The article summarizes current scientific approaches to the study of microbiological diseases of cereal crops and their role in the formation of grain quality and safety. Grain crops represent a fundamental component of global food security, and their quality is significantly influenced by microbiological factors throughout the entire production chain. The study focuses on the complex interaction between phytopathogenic and saprophytic microorganisms, which determine both the biological condition of plants during vegetation and the preservation of grain during storage.
Special attention is given to fungal pathogens belonging to the genera Fusarium, Aspergillus, and Penicillium, which are among the most significant agents of grain contamination. These microorganisms not only cause plant diseases such as Fusarium head blight but also produce mycotoxins—highly toxic secondary metabolites that pose serious risks to human and animal health. The most common mycotoxins found in cereals include deoxynivalenol (DON), zearalenone, aflatoxins, ochratoxin A, and fumonisins. These compounds are characterized by high thermal stability and resistance to conventional technological processing, making them particularly dangerous contaminants in food and feed chains.
The paper analyzes modern methods for detecting grain microflora, including classical microbiological techniques based on culturing on selective media, as well as advanced approaches such as polymerase chain reaction (PCR), real-time PCR, enzyme-linked immunosorbent assay (ELISA), and next-generation sequencing (NGS). These methods enable accurate identification, quantification, and characterization of microbial communities and toxigenic strains, thus providing a comprehensive understanding of the grain microbiome as a dynamic ecological system.
In addition, the study examines the hazardous effects of microbial development in grain mass, emphasizing the toxicological impact of mycotoxins, including their immunosuppressive, carcinogenic, mutagenic, and hepatotoxic properties. The synergistic effects of multiple mycotoxins are also highlighted as a critical factor that increases overall toxicity and complicates risk assessment.
The article further reviews contemporary and перспективні methods for controlling microbial contamination in grain. These include traditional approaches such as chemical pesticides and drying, as well as innovative technologies like ozonation, ionizing irradiation, cold plasma treatment, pulsed ultraviolet light, and the application of organic acids. Each method is evaluated in terms of its effectiveness, advantages, and limitations, particularly regarding its impact on grain quality and environmental safety.
The findings demonstrate that no single method can ensure complete microbial safety of grain. Therefore, the implementation of an integrated control system that combines physical, chemical, and biotechnological approaches is considered the most effective strategy. Such an approach allows minimizing microbial risks while maintaining high quality and safety standards of grain products. The results of this study can be used to improve monitoring systems and develop advanced technologies for grain preservation and processing.
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