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  • 标题:Microbiological Contamination and Spoilage of Cereals
  • 本地全文:下载
  • 作者:Hülya Gül ; Sami Özçelik
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2001
  • 卷号:26
  • 期号:1
  • 出版社:Association of Food Technology, Turkey
  • 摘要:The exteriors of harvested grains retain some of the microorganisms they had while growing plus contamination from soil, insects and other sources. Freshly harvested grains contain a few thousand to millions of bacteria per gram and from none to several hundred thousand mold spores. Bacteria are mostly in the families Micrococcaceae, Lactobacillaceae, Pseudomonadaceae, Bacillaceae. Numerous different molds can be involved but the most common are species of Penidüium, Aspergillus, Mucor, Rhizopus and Fusarium. Many of these molds produce mycotoxins; such as Aflatoxins (B1, B2, G1, G2), Ochratoxin A, Patulin, Luteoskyrin, Sterigmatocystin, Penicillic acid and etc. Cereals and cereal products spoiled by bacteria and molds represent a potential animal or human health hazard as well as great economic loss.
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