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目的 :查明某舰艇及海岛部队库存的粮食霉变情况 ,为进一步采取有效的粮食防霉保鲜措施提供理论依据。方法 :采用粮食真菌常规的分离和鉴定技术 ,对采自我国南方某舰艇及海岛部队库存的 10个大米、面粉及花生仁样品进行了真菌菌相和数量的研究。结果 :研究发现大米中真菌主要存在于米粒表面 ,其含菌量在 (1.1× 10 2 ～ 1.3× 10 4 )cfu·g 1,主要的真菌有岛青霉 (Penicilliumislandicum)等青霉及拟青霉 (Paecilomycesvarioti) ;面粉样品中真菌含量在 (5 .5× 10 3～ 2 .5× 10 7)cfu·g 1,主要有青霉、谢瓦曲霉间型变种 (Aspergilluschevalierivarintermedius)、匍匐曲霉 (Arepens)和酵母 (Saccharomycessp)等菌种 ;花生仁中真菌含量为 (5 .5× 10 5)cfu·g 1,主要的真菌为岛青霉等青霉。结论 :由于我国南方舰艇及海岛地区温度和湿度较高 ,贮藏粮食极易被真菌污染 ,应尽早研制适用于上述特殊地区的高效粮食防霉保鲜新方法
Objective: To identify the mildew of foodstuffs stored in a certain ship and islands unit, so as to provide a theoretical basis for further effective mildew prevention measures. Methods: By using the conventional isolation and identification technology of food fungi, 10 fungi and quantities of fungi were studied on 10 rice, flour and peanut kernel samples collected from a certain ship and island unit in southern China. Results: It was found that the fungi in rice mainly existed on the surface of rice grains with the content of bacteria ranging from 1.1 × 10 2 to 1.3 × 10 4 cfu · g 1. The main fungi were Penicillium islandicum, (Paecilomyces varioti). The fungal content in the flour sample was (5 .5 × 10 3 ~2 .5 × 10 7) cfu · g 1, mainly including Penicillium, Aspergillus chevalierivarintermedius, Arepens, ) And yeast (Saccharomycessp); the content of fungi in peanut kernels was (5 .5 × 10 5) cfu · g 1, and the main fungi were Penicillium isleans. Conclusion: Due to the high temperature and humidity in the southern naval vessels and island areas of China, the storage of foodstuffs is extremely easy to be contaminated by fungi. Therefore, a new efficient method of mildew-proofing foodstuffs suitable for the above special areas should be developed as early as possible