The Wheat Microbiome in Relation to Mycotoxin Occurrence in Stored Grain: An Overview

Wheat is the primary source of carbohydrates and considered as a widely consumed food worldwide. Due to its biologic composition and structure, wheat grains are one of the more highly food sources that can be stored and used for a long time. Preservation techniques have been used to extend the shelf life of wheat and wheat-based products, primarily to reduce the growth and proliferation of mycotoxigenic pathogens and the development of fungal spoilage. Several preservation techniques are well established to preserve the wheat for a long duration, but numerous outbreaks regarding spoiled wheat and wheat-based products are reported each year. Wheat grains are colonized by complex microbial communities that play different roles in grain quality and susceptibility to disease. Some of the bacteria and fungi that are associated with seeds can be harmful to human health and cause plant diseases, while others can have beneficial effects on the host and actually improve nutrient uptake and increase tolerance to biotic and abiotic stresses through multiple mechanisms. A better knowledge of the composition and dynamics of wheat-grain-associated microbiota is needed to identify novel beneficial microorganisms that may improve crop health and suppress the growth of potential pathogens in a sustainable manner.