小麦临界水分附近微生物活动的特点

CHARACTERISTICS OF MICROBIAL ACTIVITY NEAR CRITICAL MOISTURE CONTENT OF WHEAT

研究了不同储藏温度及不同品种的小麦在临界水分附近微生物活动的特点.结果表明:在低水分条件下,灰绿曲霉最早开始生长;水分含量为14%的小麦样品,30℃下储藏28 d后,灰绿曲霉占总带菌量的比例由27.72%增至96.78%.温度对小麦储藏过程中微生物活动的临界水分有重要影响,储藏温度每升高5℃,试验小麦微生物活动的临界水分降低0.5%.小麦品种对临界水分微生物活动也有一定影响,水分含量同为14.5%的"温6"和"矮丰68"小麦样品在25℃下经35 d储藏后总带菌量变化规律相似,但霉菌的菌相有较明显的差异.

The article studied the characteristics of microbial activity in wheat with critical moisture content.The results showed that Aspergillus glaucus began to grow firstly under the consition of low moisture content;the proportion of Aspergillus glaucus to the total fungi increased from 27.72% to 96.78% after the wheat samples with the moisture content of 14% were stored at 30 ℃ for 28 days.Temperature had the important effects on the critical moisture content of microbial activity in the storage process of wheat.Every 5 ℃ the storage temprature rose,the critical moisture content of microbial activity of the tested wheat samples decreased by 0.5%.The variety of wheat also influenced the microbial activity near the critical moisture content.The wheat samples of ＂Wen6＂ and ＂Aifeng 68＂ with the moisture content of 14.5% were similar in the change rules of total fungi amount but had distinct difference in the fungal flora.