不同储藏条件下小麦粉微生物区系变化规律分析-analysis of microbial flora changes of wheat flour under different storage conditions.docxVIP

The content of Bacillus cereus in wheat flour increased first, and then decreased. It did not changed obviously except some conditions, and its typical value was 103 cfu/g. This was because the moisture content decreased as the temperature rose, and it restrained growth of Bacillus cereus. And the Bacillus cereus content was restricted because of the competition of other microorganisms.Influence of humidity and temperature on the mould florasThe mould content was less relatively in higher temperature along with the extension of storage time in the same humidity. Influence of storage temperature and time on mould content presented a significant nonlinear dependence in the humidityof 55％. The equation was: Y = 41929.04 (lnX1)2 + 9392.83 (lnX2)2 - 155517.73 lnX1 -39941.44 lnX2 - 4916.65 X1 - 719.10 X2 + 257752.82 (R2= 0.49675, P0.01). Themould content decreased gradually as the temperature rose and time extended. This because the moisture content decreased as the temperature rose, and the joint action of moisture and temperature was not appropriate to growth of mould. The mould contentwas especially less in the temperature of 35℃ than it was in other temperature. In thehumidity of 85%, wheat flour agglomerated after 20 days in the temperature of 30℃ and 35℃, or after 30 days in the temperature of 20℃ and 25℃ worse and worse.Growth of mould was restrained because it was short of oxygen and water. So it was not mildew seriously in 90 days although the wheat flour could not be eaten. And themould content still did not change in the low temperature of 10℃ and 15℃ becausethe moisture content was very high. On the other side, A. candidus always was the dominant mould in different storage conditions.The storage humidity and temperature was optimizedIt was compared with other qualities of wheat flour, and the ideal storage condition was found to control growth of microorganisms: moisture14.0%,humidity70% and temperature20℃.Microorganisms were not well-proportioned in t