EFFICIENCY OF SURFACE TREATMENT OF GRAIN TO ELIMINATE THE ACTIVITY OF MICROORGANISMS

Abstract

Processes involving microorganisms in grain occur very quickly. Within a few days, toxins are formed in the freshly harvested grain and a musty smell persists. When favorable conditions for the growth of microorganisms are created in the grain mass, mold fungi are the first to develop. Molds have less harsh living conditions than bacteria and are activated already at the early stages of grain storage, causing significant changes in its quality. However, when the fungal outbreak ends, its effects cannot be eliminated, and the grain batches become unsuitable for long-term storage. If the grain quality indicators deviate from the standards, its technical characteristics seriously deteriorate. For example, moldy grain produces mycotoxins.