Magan N, Lacey J
Cranfield Institute of Technology, Bedford, U.K.
Int J Food Microbiol. 1988 Dec;7(3):245-56. doi: 10.1016/0168-1605(88)90043-8.
Grain entering store carries a microflora of 'field' and 'storage' fungi. Field fungi require readily available water and therefore seldom develop in store. By contrast, storage fungi, especially Aspergillus spp., are able to grow at low water activities (aw, 0.70-0.75) enabling them to initiate grain spoilage. The ability of storage fungi to germinate, grow and sporulate in stored grain is dependent on the availability of water in the substrate, temperature and the intergranular gas composition. These factors may interact to have a profound influence on the initiation of spoilage of stored grain by fungi. An understanding of the ecological determinants of mould growth may help to develop improved and safer methods of grain storage.
入仓谷物携带着“田间”和“仓储”真菌菌群。田间真菌需要易于获取的水分，因此在仓库中很少生长。相比之下，仓储真菌，尤其是曲霉属真菌，能够在低水分活度（aw，0.70 - 0.75）下生长，从而引发谷物变质。仓储真菌在储存谷物中发芽、生长和产孢的能力取决于底物中的水分可用性、温度和颗粒间气体组成。这些因素可能相互作用，对真菌引发储存谷物变质产生深远影响。了解霉菌生长的生态决定因素可能有助于开发改进的、更安全的谷物储存方法。
