STUDY OF MICROBIOLOGICAL QUALITY OF DIFFERENT VARIETIES OF WHEAT FOR PROCESSING FLOUR

Wheat is one of the main food crops among cereals, after rice. The high microbiological and physico-chemical quality of wheat will be reflected in the best technological properties of wheat and obtaining a better-quality flour. The purpose of the study is to evaluate the composition and microbial load of the samples of different wheat varieties and to evaluate their compatibility with the allowed norms. A key factor in the selection of wheat samples for flour is the moisture content, it is an indicator of quality. The analyzed samples represent wheat of different import and domestic varieties. Moisture content % of wheat samples was determined by the standard method. Microbiological parameters were determined by the standard method of cultivation in Petri dish, with medium PCA, PDA, Capek, Mc Concey, incubation temperatures 30oC and 37oC for 72 hours and the total mesophilic microflora (bacteria, yeast fungi) total coliforms was determined. It resulted that the total mesophilic microflora of the studied wheat samples consists mainly of the highest presence of bacteria and then of fungi. Total aerobic mesophilic microbial load and moisture is within allowed norms. Has resulted in a presence and total coliform bacteria ranging up to the order of 103 cfu / gr. From the various colonies developed in Petri dishes, it is observed that fungi are mainly dominated by moulds of the genera Penicillium spp, Aspergillus niger spp, Trichoderma spp, Mucor spp Fusarium, Cladiosporium spp, Rhizopus spp. In terms of bacterial load, what prevails are: Pseudomonas spp, Bacillus, Mircrococce etc.