稻谷储藏危害真菌生长规律的研究  

Growth of Spoilage Fungi in Stored Paddy

作　　者：唐芳[1] 程树峰[1] 伍松陵[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2009年第6期98-101,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)

摘　　要：采用真菌孢子计数法,模拟不同含水量的稻谷,对储藏期间主要危害真菌的生长规律进行了研究。结果表明:在30℃,13.5%、14.1%、15.0%、16.1%、16.7%5个水分的试验稻谷样品,其中13.5%水分的样品储藏80 d时,发现有危害真菌生长迹象,但其生长速度很慢;14.1%和15.0%水分的样品,危害真菌感染时间为20 d,其生长速度较为缓慢;而16.1%和16.7%水分的样品,危害真菌10 d即可检出,且生长迅速。稻谷储藏期间主要危害真菌,以灰绿曲霉和白曲霉为主,储粮水分在16.0%左右时,为两种曲霉生长优势的转折点,灰绿曲霉生长由强变弱,白曲霉生长由弱变强,它们的生长是一个动态的变化过程。在本试验期间,样品水分的变化与真菌的生长有关系。Paddy samples with moisture of13 . 5 % , 14.1%, 15.0%, 16,1%, and 16.7% were stored at 30 ℃for this study. The growth of spoilage fungi in the samples was studied through counting the spores of main spoilage fungi. Results show： The evidence of mould growth on the paddy sample with moisture 13.5% appears after 80d storage, but the growth is very slow. When paddy samples in moisture 14.1% and 15.0% are stored for 20d, fungi start grow, still slowly. When paddy samples in moisture 16.1% and 16.7% are stored just for 10 d, fungi are detected and the fungi growth is very fast. Aspergillus glaucus and Aspergillus candidus are the main spoilage fungi in stored paddy, and moisture 16. 0% is a turning point for the two Aspergillus spp; at this moisture, the growth of Aspergillus glaucus declines gradually, while the growth of Aspergillus candidus rises, and it is a dynamic development. During this experiment, the moisture change of a paddy sample is closely related to the growth of spoilage fungi.

关 键 词：稻谷储藏 危害真菌 生长 

分 类 号：S-3[农业科学]