温、湿度对储藏小麦粉中霉菌区系的影响

Effects of Temperature and Relative Humidity on Mould Floras in Wheat Flour Stored

通过模拟储藏,研究了温、湿度对小麦粉储藏过程中霉菌区系的影响。结果表明,小麦粉储藏一段时间后水分达到平衡状态,且水分与储藏温度和湿度呈显著的二元线性关系。由于储藏温度和小麦粉水分的联合影响,随着储藏时间的延长,霉菌量基本呈下降趋势,通过方差分析,在大多数情况下,温度是影响小麦粉中霉菌量的显著性因素,特别在55%湿度下,霉菌量与温度、储藏时间呈显著的二元非线性关系。在储藏温度≥20℃条件下,湿度是影响小麦粉中霉菌量的显著性因素。另外在不同温、湿度条件下,优势菌始终是白曲霉,但比例略有差异。

The effects of temperature and humidity on mould floras in wheat flour stored were discussed by simulate storage.Results： The moisture content of wheat flour can get balanced and presents a significant binary linear relation with storage temperature and relative humidity after a short time of storage.Because of the combined effect of storage temperature and humidity,the amount of mold shows a descending trend basically with storage time extension.In most instances,effects of storage temperature on the amount of mold were appreciable,and in RH55% specially,the amount of mold presents a significant binary non-linear relation with storage temperature and time,revealed by means of ANOVA.Storage humidity is a prominence influencing factor for the amount of mold at storage temperature ≥20 ℃.In addition,Aspergillus candidus is always the dominant mould in different storage conditions,though its proportion is a little different.