Ji Ying, Zhu Kexue, Qian Haifeng, Zhou Huiming
Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, 170 Huihe Road, Wuxi 214036, Jiangsu Province, Peoples Republic of China.
Can J Microbiol. 2007 Feb;53(2):231-6. doi: 10.1139/W06-096.
Contamination by mold is a serious problem in steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum, two of the most common molds, were investigated. Partial least square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum water activity for growth was 0.90 and optimum temperatures for growth were 30 degrees C in most cases.
霉菌污染是传统中式食品蒸汽年糕中的一个严重问题。研究了两种最常见的霉菌——黄绿青霉和桔青霉在不同温度和水分活度值下的生长反应。偏最小二乘回归分析表明，这两种真菌的生长对水分活度和温度变化的反应没有差异。大多数情况下，生长的最佳水分活度为0.90，最佳生长温度为30摄氏度。
