微生物引起的食品变质.pptxVIP

微生物引起的食品变质第1页/共53页 2. Major microbial groups in the grain and their detrimental effects2.1 bacterialNewly cropped grain has the largest amount of bacteria.Don’t endanger the grain quality under conventional storage condition 第2页/共53页 2.2 actinomycesMostly indwell grains carry the mudMainly endanger those grains with high water content2.3 yeastsLittle quantity in the grainsEndanger the grains with high water content and stored in a sealed condition第3页/共53页 2.4 mouldsMajor groups are aspergillus, peniicillium,镰刀菌The major detrimental microbes in the grain. 第4页/共53页 Environmental conditionEcological typesTypical moulds water activity 0.8 干生型 灰绿曲霉（Aspergillus glaugus） 局限曲霉（Aspergillus restrictus） 0.8～0.9 中生型 黄曲霉（Aspergillus flavus） 棕曲霉（Aspergillus ochraceus） 大多数青霉（Penicillium sp.） 0.9 湿生型 黑根霉（Rhizopus nigricans） 高大毛霉 temperature（℃） 20℃ 低温型 枝孢霉（Cladosporium sp.） 20℃～40℃ 中温型 大多数青霉（Penicillium sp.） 大多数曲霉（Aspergillus sp.） 40℃ 高温型 烟曲霉（Aspergillus fumigatus） O2content（％） Normal O2 content（21％） 好氧型 大多数青霉（Penicillium sp.） 大多数曲霉（Aspergillus sp.） Low O2 content （ 1％） 耐低氧型 灰绿曲霉（Aspergillus glaugus） 第5页/共53页 3.Basic changing rules of grain microbial flora under traditional storage 3.1 bacterial amount The total amount rapidly droppedThe amount of spore-bearing bacteria keeps stable第6页/共53页 The total moulds amount has a tendency to dropField-type droppedStorage-type moulds keep stable 3.2 moulds3.2.1、 surface (external) moulds第7页/共53页 3.2 moulds3.2.2 moulds dwell inside the grainSimilar to the changing rules of surface moulds, but within a small extent第8页/共53页 4、basic rules when stored grain get mouldy4.1 grain deterioration under poor storage condition The grain will deteriorate rapidly when its water content and the pile temperature ids suitable for microbe growth第9页/共53页 第10页/共53页 Grain deterioration under poor storage condition第11页/共53页 wheat deteriorati