Jayaraman P, Kalyanasundaram I
Centre for Advanced Study in Botany, University of Madras, India.
Mycopathologia. 1994 May;126(2):115-20. doi: 10.1007/BF01146203.
The changes in moisture content, storage mycoflora and aflatoxin B1 (AFB1) in bran from untreated or raw rice (Rr) and parboiled rice (Pbr) stored in small lots in polyethylene bags were studied at 15-day intervals up to 60 days, using five lots of each type of bran. Deterioration was more rapid with reference to all the three parameters, in Rr bran compared to Pbr bran, the former becoming completely overgrown and caked with fungi by the end of 60 days. Aspergillus flavus was the dominant fungus in Pbr bran, whereas A. candidus and Trichoderma viride were abundant in Rr bran. The frequency of incidence as well as concentration of AFB1 increased with storage time in both types of bran, but the rate of increase as well as overall concentration were much higher in Rr bran. Thus raw rice bran is unsuitable for prolonged storage.
对分别来自未处理或糙米（Rr）和蒸谷米（Pbr）的麸皮进行研究，将其以小批量装入聚乙烯袋中，每隔15天测定一次水分含量、储存霉菌区系和黄曲霉毒素B1（AFB1），共持续60天，每种麸皮各取五批样本。相对于所有这三个参数而言，Rr麸皮的变质速度比Pbr麸皮更快，到60天结束时，前者已完全被真菌覆盖并结块。黄曲霉是Pbr麸皮中的优势真菌，而白色念珠菌和绿色木霉在Rr麸皮中含量丰富。两种麸皮中AFB1的发生率和浓度均随储存时间增加，但Rr麸皮中AFB1的增加速率和总体浓度要高得多。因此，生米麸皮不适合长期储存。
