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Flender/Flender Gear Units/Helical gear box H2

and ergosterol), or breakdown product in the grain (freefatty acid), are also followed. The levels of free fatty acids, which are directly related to thedegree of infection by mold are also estimated (. Certain volatile compounds releasedfollowing the biochemical changes in grain brought out by fungi, can be identied and monitored to indicate the level of mold activity in the stored grain. Other reported methods include detection of fungal biomass by measuring immunouorescence, spectrouorime-try, and species-specic ELISA technique for Aspergillus spp., Penicillium islandicum , and an inihibition radioimmunoassay for . repens (. Mycotoxins are one of the secondary metabolites produced by fungi at certain stages of their development. The production of mycotoxins by the fungi in grains has majorimplications for human health and livestock production. The incidence of mycotoxins in grains and extent of losses owing to the presence of toxins vary from country to country. Aspergillus spp. and Penicillium spp. are the predominant fungi implicated in mycotoxin production and (besides groundnut) maize, followed by rice, are the major grains affected.Recently, Lubulwa and Davis ( have reported that the total annual and social costsfrom aatoxin in maize in Indonesia, Philippines, and Thailand in 1 have been 3 1 Rajendran Fig. 2 Bags containing milled rice damaged by storage fungi. million .. dollars. Indonesia has been reported to be the country most affected by aa- toxin in maize. Important mycotoxins and the causative agents are listed in Table 3. Aatoxin, par- ticularly aatoxin- 1is the most notorious toxin present in food commodities, including cereal grains and feeds, in most parts of the world. International tolerance limits for aa-toxin in grains range from 1 ppb for total aatoxin and 5 ppb for aatoxin (. The mycotoxins in grains are detected and determined by thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), or gas chromatography