[Relationship between aflatoxin formation in wheat grain and self-heating and changes in the chemical composition of grain during the growth of "storage molds"].

The microbial composition of grain harvested in a wet (1973) and dry (1972) season was investigated. The largest amount of strains of Aspergillus flavus--the main producer of aflatoxins-was found in the surface layer of the heap of self-heating grain. The content of toxigenic strains of A. flavus in the grain harvested during the two seasons was stable amounting to 6.8%. Aflatoxins were detected in 17.4% samples of self-heating grain. Self-heating was followed by an accumulation of aflatoxins and deterioration of biochemical and baking properties of grain.