Lund F, Filtenborg O, Westall S, Frisvad J C
Department of Biotechnology, Technical University of Denmark, Lyngby, Denmark.
Lett Appl Microbiol. 1996 Oct;23(4):213-7. doi: 10.1111/j.1472-765x.1996.tb00068.x.
Penicillium roqueforti (27%), P. corylophilum (20%) and Eurotium species (15%) made up the important mycoflora associated with rye bread on 3425 identified fungi isolates. These fungi were dominant as spoilers of packaged rye bread in almost every month of a 4 year investigation. Penicillium decumbens (3%), Paecilomyces variotti (8%) and Aspergillus flavus (5%) were found more rarely, but were the major species found over periods of a few months. Penicillium commune (5%), P. solitum (4%), A. niger (4%) and Mucor species (2%) were a constant, but small, part of the total mycoflora of rye bread. Identification of the fungi in the production environment in a rye bread factory showed the locality of potential contamination sources. Elimination of the contamination sources by improved cleaning and disinfection procedures quickly resulted in a significant reduction in the frequency of mould growth in the packaged rye bread.
在3425株已鉴定的真菌分离物中，罗克福青霉（27%）、嗜棒曲霉（20%）和散囊菌属（15%）构成了与黑麦面包相关的重要真菌区系。在为期4年的调查中，几乎每个月这些真菌都是包装黑麦面包的主要腐败菌。斜卧青霉（3%）、拟青霉（8%）和黄曲霉（5%）较少被发现，但在几个月的时间里是主要的菌种。普通青霉（5%）、孤生青霉（4%）、黑曲霉（4%）和毛霉属（2%）是黑麦面包真菌区系中数量一直较少但稳定的一部分。对黑麦面包工厂生产环境中的真菌进行鉴定，显示出潜在污染源的位置。通过改进清洁和消毒程序消除污染源，迅速导致包装黑麦面包中霉菌生长频率显著降低。
