摘要
采用真菌孢子计数法，对不同含水量的小麦在储藏期间，危害真菌生长的规律进行了研究。结果表明：在30℃，13．3％、14．2％、15．7％、16．4％四个水分的小麦样品，除13．3％水分储藏90d未检出有危害真菌生长外，14．2％水分储藏80d时，可检出有真菌生长迹象，但生长很慢。15．7％和16．4％两个水分，储藏20d时，检出有真菌生长，这些真菌初期生长速度较快，当达到一定的值时，生长逐步减缓，整个生长呈动态变化过程，即：孢子-菌丝-孢子；经初步鉴定表明：在本试验中以灰绿曲霉生长为主，另外还有少量的白曲霉和青霉。整个试验期间样品的水分变化幅度为0．3％～0．9％，温度变化幅度为0．3～1．1℃，其变化大小与危害真菌生长有明显的关系；本方法与感染粒法比较，两者研究的结果具有良好的相关性。
The growth of spoilage fungi was studied through counting the main spoilage fungi spores in stored grains. Wheat samples of moisture 13.3%, 14.2%, 15.7%, and 16.4% were stored at 30 ℃ for90 d. Results show that fungi can not grow in wheat of moisture 13.3% during the 90 d storage,while fimgi appear first in wheat of moisture 14.2% stored for 80d with very slow growth rate. Fungi may grow in wheat of moisture 15.7% and 16.4% stored for 20 d; the growth rate of the fungi is rather fast early, then lowers gradually, showing a dynamic state; and the stage of the storage fungi changes as spore - mycelial - spore. Results show the spoilage fungi in stored wheat in this condition include mainly Aspergillus glaucus and a small quantity of Aspergillus candidus and Penicilium. The change of the sample moisture is within 0.3 % - 0.9 % during the storage, and the change of temperatures is within 0.3 ℃ - 1.1 ℃, and the change occurs with the germination of fungi spores. The method of counting fungi spores gives results obviously correlative with the method of infected grains.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第4期118-121,共4页
Journal of the Chinese Cereals and Oils Association
基金
科技部"十一五"重点科技支撑项目(2006BAD08B07-2)
关键词
小麦储藏危害真菌生长
stored wheat, spoilage fungi, growth
