Cereal Substrates Research Articles

Lamium album Flower Extracts: A Novel Approach for Controlling Fusarium Growth and Mycotoxin Biosynthesis.

Lamium album is a medicinal flowering plant that is rich in bioactive compounds with various biological properties. Fusarium species, known for causing significant crop losses and mycotoxin contamination, pose threats to food safety and human health. While synthetic fungicides are commonly employed for fungal management, their environmental impact prompts the ongoing development of alternative methods. This study aimed to evaluate the efficacy of L. album flower extracts in inhibiting the in vitro growth and biosynthesis of mycotoxins by Fusarium culmorum and F. proliferatum strains. The extracts were obtained by supercritical fluid extraction using CO2 (SC-CO2). The effects of various concentrations (2.5, 5, 7.5, and 10%) were assessed on a potato dextrose agar (PDA) medium using the "poisoning" technique. L. album flower extracts reduced mycelium growth by 0 to 30.59% for F. culmorum and 27.71 to 42.97% for F. proliferatum. Ergosterol content was reduced by up to 88.87% for F. culmorum and 93.17% for F. proliferatum. Similarly, the amounts of synthesized mycotoxins produced by both strains were also lower compared to control cultures. These findings are a preliminary phase for further in vivo tests planned to determine the fungistatic effect of L. album flower extracts on cereal substrates as seedlings incubated in controlled environments and under field conditions. Their phytotoxicity and biological stability, as well as the possibility of formulating a bio-preparation to protect cereals against Fusarium infections, will be evaluated.

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri.

Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.

Cereal-Based Solid-State Fermentation and Anti-Inflammatory Potential of Paecilomyces cicadae SH1 (Ascomycota) Isolated in China.

Jin-Chan-Hua, a traditional Chinese medicine with numerous pharmaceutical properties, is a biological complex of fungus and cicada larvae. In this study, the fungus Paecilomyces cicadae strain SH1 was obtained and cultivated to produce fruiting bodies in solid-state fermentation by using various cereals as base nutrients. The results indicated that 15 media (e.g., wheat, buckwheat, oatmeal, adzuki bean, black soybean, soybean, mung bean, speckled kidney bean, rice, millet, black glutinous rice, unpolished rice, peanut, pearl barley, and Job's tears) were favorable for high biomass or fruiting body production; thus, we conducted an anti-inflammatory assay in RAW 264.7 cells by using the fermented extracts of these substrates. Among the cereal substrates fermented with P. cicadae SH1, the alcohol extract of fermented oatmeal had the best anti-inflammatory ability with a dose-dependent effect, and it did not reduce the viability of RAW 264.7 cells at a concentration of 200 μg/mL. The results demonstrated that oatmeal solid-state fermented by P. cicadae SH1 has potential applications in the prevention or treatment of inflammation. To our knowledge, this study is the first to report on the development of functional foods and nutraceuticals through the solid-state fermentation of oatmeal by P. cicadae.

Production of high-value bioproducts enriched with \u03b3-linolenic acid and \u03b2-carotene by filamentous fungi Umbelopsis isabellina using solid-state fermentations

Solid-state fermentation is a useful tool for utilizing different plant-based materials as cultivation substrates in order to produce potentially high-value fermented bioproducts. The aim of the present study was to successfully prepare various types of such bioproducts, using a zygomycetous strain Umbelopsis isabellina CCF2412. Various legume and cereal substrates were utilized effectively, while a few of them were obtained from agricultural waste, which is particularly advantageous from ecological and economic point of view. A common feature of the produced fermented materials was the increased content of different polyunsaturated fatty acids and carotenoid pigments in these bioproducts. Subsequent to the optimization of the solid-state fermentation process using cornmeal as the cultivation substrate, bioproducts enriched with γ-linolenic acid (11.45 mg γ-linolenic acid per gram of bioproduct), β-carotene (50.90 μg β-carotene per gram of bioproduct), and various microbial sterols were obtained. Appropriate n–6/n–3 acid ratio and enrichment of other microbial substances, such as the pigments and sterols mentioned above, in the fermented bioproducts widens the applicability of these bioproducts in different industries. The fermented cereal bioproducts produced in the present study from fermented wheat bran substrate were used for evaluating their application as feed for broiler chicken, and satisfactory results were obtained. Therefore, the present study creates novel opportunities for improving the quality of fermented bioproducts obtained during solid-state fermentation processes, especially for application in the feed industry.

Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts

Achieving a high monosaccharide composition in malt wort is instrumental to achieve successful lactic acid bacteria fermentation of malt based beverages. The conversion of monosaccharides to alternative metabolites such as the sweet polyol, mannitol with heterofermentative strains presents a novel approach for sugar reduction and to compensate for the loss of sweetness. This work outlines the application of an adopted mashing regimen with the addition of exogenous enzymes to produce wort with high fructose content which can be applied to different malted grain types with consistently efficacious monosaccharide production for bacterial fermentation. The so produced worts are then fermented with Leuconostoc citreum TR116 a mannitol hyper-producer. Malted barley, oat and wheat were mashed to stimulate protein degradation and release of free amino acids along with the enzymatic conversion of starch to fermentable sugars. Amyloglucosidase and glucose isomerase treatment converted di- and oligo-saccharides to glucose and provided a moderate fructose concentration in malt worts which was consistent across the three cereals. Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (>90%) while overall sugar reduction was >25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results suggest that differences in amino acid and fructose content of malt worts considerably change metabolite formation during fermentation with Lc. Citreum TR116, a mannitol hyper-producer. This work gives new insight into the development of consumer acceptable malt based beverages which will provide further options for the health conscious and diabetic consumer, an important step in the age of sugar overconsumption.

Downstream processing of Beauveria bassiana and Metarhizium anisopliae-based fungal biopesticides against Riptortus pedestris: solid culture and delivery of conidia

ABSTRACTWe established a fungal production platform by focusing on substrates of solid culture for conidial productivity and thermotolerance, and focusing on surfactants to effectively deliver fungal conidia to the Riptortus pedestris cuticles. First, to produce thermotolerant fungal conidia, 2 of each Beauveria bassiana and Metarhizium anisopliae isolates were cultured on 13 cereal substrates for 10 days. Overall, five substrates (millet, non-glutinous Italian foxtail millet, barley, glutinous Italian foxtail millet, and brown rice) produced greatest number of conidia with thermotolerant conidia. When the selected substrates were mixed with minerals, zeolite, perlite or vermiculite to reduce the amount of cereal grains, vermiculite combination showed relatively high conidial production compared to the other mineral combinations. Next, to efficiently deliver the fungal conidia to the cuticles of R. pedestris, six surfactants, CO-2.5, CO-12, LE-7, PE-61, TED-3, and siloxane were each combined with the fungal conidia. The 0.01% combination showed significantly increased insect mortality, which varied depending on isolate. Virulence tests against R. pedestris were performed with conidial suspensions of isolates to assess their virulence. As a result, isolates showed the highest virulence when a virulence test was conducted at 25°C, rather than 20°C, 30°C and 35°C. This work suggests that the combination of cereal grain substrates and vermiculite could be considered for economic conidial production with high thermotolerance, and the CO-12 surfactant is the most suitable for effective delivery to target insects, followed by the information on optimal temperature for virulence against R. pedestris.

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarumLUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

AbstractA Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread (P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, or 20% of barley sourdough, and 5% or 15% of oat sourdough, it is possible to reduce acrylamide content in bread. Thus, manufacturers need to take into account application of apparent technological approaches for acrylamide in bread reducing.

Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components. The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat) fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus). In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight). Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight), total flavonoids (1.65 mg QE per g of dry weight) and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight). In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g), proteins (highest value in buckwheat 28.47 ±1.24%), ash (highest value in sorghum 2.74 ±0.08%) and fat (highest value in corn 4.89 ±0.03%) with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES

Kishk was prepared with two different types of cereals, namely wheat and barley and free and encapsulated probiotic culture, bifidobacterium lactis BL-12 and stored at 25-30°C for 90 days. To analyze the effect of two different cereals on the properties of kishk, different physio-chemical tests (protein (total and soluble nitrogen), fiber, fat, ash, acidity, pH and moisture) were performed. The results showed that soluble nitrogen, ash, acidity and fiber were slightly increased while pH and moisture, total nitrogen values gradually decreased during storage period of 90 days. Microbiological counts revealed the comparative study of cereal substrates: Wheat and barley showed that encapsulated probiotic culture produced good quality kishk as compared to the corresponding free probiotic culture.

Influence of the medium and preferred cereal substrate on secondary metabolite production by species from Penicillium series Viridicata

Influence of the medium and preferred cereal substrate on secondary metabolite production by species from Penicillium series Viridicata

Comparison of the amount of bioaccessible fumonisin B1 and B2 in maize and rice inoculated with Fusarium verticillioides (MRC 826) and determined by in vitro digestion-preliminary results.

In this study the occurrence of hidden fumonisin B1 (FB1) and fumonisin B2 (FB2) was analysed, on two cereal substrates (maize and rice), inoculated with Fusarium verticillioides (MRC 826), in order to determine the ratio of hidden FB1 and FB2. Two parallel methods were applied: an in vitro human digestion sample pre-treatment and the routine extraction procedure, in both cases with subsequent LC-MS analysis. It was found that all samples showed higher concentration of total fumonisin B1 after digestion, as compared to that of free fumonisin analysed only after extraction. The percentage of the hidden form by maize was 18.8% (±2.4) for FB1 and 36.8% (±3.8) for FB2, while for rice it was 32.3% (±11.3) and 58.0 (±6.8), respectively, expressed as the proportion to total fumonisin B1, for the total dataset. Significant differences were found in the FB1 and FB2 concentration measured after the different digestion phases (saliva, gastric and duodenal) in case of both matrixes. The results are useful for human risk assessment, since both humans and animals may be exposed to markedly higher toxin load, as determined merely by conventional analytical methods.

Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation

The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG>WSG>Corn>SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57–87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.

Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions.

Enzymatic dephosphorylation of phytic acid (inositol hexakisphosphate) in cereals may improve mineral bioavailability in humans. This study quantified enzymatic dephosphorylation of phytic acid by measuring inositol tri- to hexakisphosphate (InsP3-6) degradation and iron and zinc release during microbial phytase action on wheat bran, rice bran and sorghum under simulated gastric conditions. InsP3-6 was depleted within 15-30 min of incubation using an Aspergillus niger phytase or Escherichia coli phytase under simulated gastric conditions, with the two enzymes dephosphorylating cereal phytic acid at similar rates and to similar extents. Microbial phytase-catalyzed phytate dephosphorylation was accompanied by increased iron and zinc release from the cereal substrates. However, for wheat bran at pH 5, the endogenous wheat phytase activity produced mineral release equal to or better than that of the microbial phytases. No increases in soluble cadmium, lead or arsenic were observed with microbial phytase-catalyzed phytate dephosphorylation. Microbial phytase treatment abated phytate chelation hence enhanced the release of iron and zinc from phytate-rich cereals under simulated gastric conditions. The data infer that acid-stable microbial phytases can help improve iron bioavailability from phytate-rich cereal substrates via post-ingestion activity. © 2015 Society of Chemical Industry.

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

The kinetics of volatile flavor compounds produced during the fermentation of cereal substrates inoculated with potentially probiotic lactobacilli were determined by HSGC. Barley and malt substrates were single cultured with Lactobacillus acidophilus, Lactobacillus reuteri, and Lactobacillus plantarum. The volatile flavor profiles were unique for each of the formulations. Acetaldehyde, acetone and ethyl acetate concentrations (2.86, 1.82, and 0.39 mg/ L, respectively) were significantly higher in L. plantarum fermented malt substrates. L. reuteri produced greater values of ethanol in the malt medium (2,300 mg/L) and the three lactobacilli strains produced diacetyl only in the malt substrate. These results suggest that the cereal substrate plays a meaningful role for the production of imperative flavor compounds in Lactobacillus-fermentations. Furthermore, the enzymatic systems of particular lactobacilli strains have the ability to produce flavor compounds at concentrations that can significantly influence the organoleptic quality of non-dairy fermented products for potential development.

Determination of the amount of bioaccessible fumonisin B1 in different matrices afterin vitro digestion

Conventional analytical methods used for the analysis of fumonisin content in animal feeds fail to take into account the fumonisin content bound to the matrix, which is otherwise bioaccessible and can be absorbed from the gastrointestinal tract. Moreover, underestimation of fumonisin content using routine analytical methods can affect animal experiments using cereals contaminated by fungi. In the present study, hidden fumonisin B1 was analysed in two cereal substrates (maize and wheat) which were inoculated withFusarium verticillioides (MRC 826). The study compared a routine extraction procedure with anin vitro digestion sample pre-treatment. We found that all samples showed a higher content of fumonisin B1 after digestion, compared to the free fumonisin obtained only by extraction. The percentage of the hidden form was 38.6% (±18.5) in maize and 28.3% (±17.8) in wheat, expressed as the proportion of total fumonisin B1. These results indicate that the toxin exposure of the animals determined by the routine fumonisin analysis was underestimated, generally by 40%, as bioaccessibility was not taken into consideration. This is crucial in interpretation (and maybe in re-evaluation) of the results obtained from (other) animal experiments.

Degradation of phytic acid during fermentation of cereal substrates

Inositol is an essential intermediate in cosmetics, food, medicine and other industries. However, developing an efficient biotransformation system for large-scale production of inositol remains challenging. Herein, a tri-enzymatic cascade route with three novel enzymes including polyphosphate glucokinase (PPGK) from Thermobifida fusca, inositol 3-phosphate synthase (IPS) from Archaeoglobus profundus DSM 5631 and inositol monophosphatase (IMP) from Thermotoga petrophila RKU-1 was designed and reconstructed for the production of inositol from glucose. The problem of poor cooperativity of the cascade reactions was addressed by ribosome binding site (RBS) optimization of PPGK and replication of IPS. Under the optimum biotransformation conditions, the engineered whole-cell immobilized with colloidal chitin transformed 120 g/L glucose to 110.8 g/L inositol with 92.3% conversion in four cycles of reuse, representing the highest titer of inositol to date. Furthermore, this is the first study for inositol production using a three-enzyme coordinated immobilized single-cell.

Substrates enriched by the fungus Cunninghamella echinulata: an in vitro study of nutrient composition, sheep rumen fermentation and lipid metabolism.

Enrichment of wheat bran (WB), corn meal (CM) and barley flakes (BF) with the oleaginous fungus Cunninghamella echinulata (CE) might lead to effective use of these by-products in ruminant nutrition. We examined their effects on rumen fermentation and lipid metabolism. WB, CM and BF substrates without or with brewer's grains (WBG, CMG, BFG) and enriched with CE were incubated with meadow hay (MH, 500 : 500, w/w) in rumen fluid in vitro for 24 h. The dry matter of the CE-enriched substrates increased (by 2-4%); however, digestibility decreased (P < 0·01). Adverse effects of CE-enriched substrates on the rumen ciliate population were observed. Little effect on the rumen eubacterial population was detected by the 16S-polymerase chain reaction/denaturizing gradient gel electrophoresis method. The increase in γ-linolenic acid output in the MH + BFGCE diet (800 : 200, w/w) was accompanied by an increase in rumen biohydrogenation of polyunsaturated fatty acids. The diet substrates enriched with the fungus CE were less digestible than the untreated cereal substrates; no appreciable positive effect was observed on rumen fermentation patterns or the eubacterial and ciliate populations. The in vitro study showed that adding CE-enriched substrates to ruminant diets is not effective for improving rumen fermentation.

Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough

Current methods of monitoring the microbial ecology of food fermentation system are generally labor intensive and/or time consuming. This study developed two methods based on high-resolution melting curves (HRM) to monitor sourdough microbiota during fermentation and to investigate the effect of cereal substrate on microbial ecology. A strain cocktail of Lactobacillus fermentum FUA3165, Lactobacillus plantarum FUA3309, Lactobacillus paracasei FUA3166 and Lactobacillus reuteri FUA3168 was used to ferment red (Town and PAN8609) and white (commercial and Segaolane) sorghum sourdough, and wheat sourdough. The microbial composition of sourdoughs was determined by plate count and HRM-qPCR to differentiate at the species level. The resistance of each species to sorghum phenolic extract was measured. There was no difference in microbial composition among the four sorghum sourdoughs, with L. fermentum FUA3165 in all sourdoughs. The competiveness of the strains in sorghum sourdoughs corresponded to their resistance to sorghum phenolic extract. In a second experiment, five L. reuteri strains, the human-lineage strains FUA3400 and 3401 isolated from wheat sourdough, the rodent-lineage strain FUA5448 isolated from rye sourdough and the sorghum isolates FUA3168 and 3324, were used to ferment wheat, rye and sorghum sourdoughs. The microbial composition of sourdoughs was determined by plate counts and HRM-qPCR to different L. reuteri strains representing different host-adapted lineages. No difference among different substrates was observed; indicating cereal type had no selective effect on sourdough microbial ecology. In conclusion, HRM-qPCR assays were established as rapid and highly specific tool for monitoring of sourdough microbiota. The ability to distinguish highly similar microbes in samples containing only few genotypes makes HRM-qPCR suitable for quality control in other food fermentation systems. The presence of phenolic compounds in sorghum sourdough favored organisms with higher resistance.

Ochratoxin A and citrinin production by Penicillium verrucosum on cereal solid substrates

Cereals are among the most vulnerable substrates to mycotoxin contamination. One of the major fungal species colonising the ecosystem of stored grain is Penicillium verrucosum because of its ability to produce ochratoxin A (OTA). Knowledge of favourable environmental conditions promoting fungal growth and mycotoxin biosynthesis seems to be a crucial step towards preventing mycotoxin formation in stored grain. The aim of the study was to examine the effect of temperature and different cereal substrates (wheat, triticale, rye, barley, maize, rice) on fungal growth and OTA and citrinin (CIT) production by a mycotoxin-producing P. verrucosum strain at one moisture content. The correlation between fungal growth and mycotoxin biosynthesis was also investigated. For this purpose, cereal substrates moistened, autoclaved and inoculated with P. verrucosum spores were stored at 10°C, 20°C and 30°C for 40 days. After the storage period, the ergosterol (ERG) content as a fungal growth biomarker and OTA and CIT levels were determined using HPLC. Fungal growth was observed on all cereals at each temperature. Maximum ERG levels were found at 30°C and the values ranged from 401 to 3280 mg kg−1 of grain. Among tested cereals, the highest ergosterol content was found on rice at all applied temperatures. Accumulation of OTA and CIT was detected in samples stored at 20°C and 30°C, while optimal conditions for the production of both mycotoxins were observed at 20°C. The maximum concentration of OTA (31.9 ± 4.3 (SD) μg kg−1) and CIT (74.8 ± 5.7 μg kg−1) were found on rice. The ability to biosynthesise OTA and CIT at 10°C was not detected. Analysis of variance showed that single factors, temperature and cereal matrices and their interactions had significant effects on ERG, OTA and CIT levels. Optimal conditions for fungus growth did not coincide with the ones for mycotoxin formation.