Sauer D B
U.S. Dept. of Agriculture, Manhattan, KS 66502.
Int J Food Microbiol. 1988 Dec;7(3):267-75. doi: 10.1016/0168-1605(88)90045-1.
Moulds or fungi that grow in grains and seeds during storage and transport cause germination decrease, visible mouldiness, discoloration, musty or sour odours, caking, chemical and nutritional changes, reduction in processing quality, and form of mycotoxins. These deteriorative changes affect the grade and price of grain and contribute to customer dissatisfaction when the grain is marketed. The respiration of grain and fungi results in a loss in dry matter as well as the production of heat and moisture which contribute to further spoilage. Net changes in nutritional value and the risk of mycotoxin contamination are difficult to predict because they depend on a complex interaction of factors such as temperature, moisture, storage time, fungal species composition, kind of grain, and previous storage history. Moisture is the most important variable determining the rate of deterioration caused by fungi, with temperature being the second major factor. Problems with deterioration of grain in export shipments are not a recent development. They are related primarily to grain moisture at loading, and also to the extent of previous mould invasion.
在储存和运输过程中，谷物和种子上生长的霉菌或真菌会导致发芽率降低、出现可见霉变、变色、产生霉味或酸味、结块、化学和营养成分变化、加工品质下降以及产生霉菌毒素。这些变质变化会影响谷物的等级和价格，并在谷物销售时导致客户不满。谷物和真菌的呼吸作用会导致干物质损失以及产生热量和水分，从而进一步加剧变质。营养价值的净变化和霉菌毒素污染的风险很难预测，因为它们取决于温度、湿度、储存时间、真菌种类组成、谷物种类以及先前的储存历史等多种因素的复杂相互作用。湿度是决定真菌导致变质速度的最重要变量，温度是第二个主要因素。出口运输中谷物变质问题并非近期才出现。它们主要与装船时的谷物湿度有关，也与先前霉菌入侵的程度有关。
