食品与发酵工业2013，Vol.39Issue(5)：100-104,5.
镰刀菌对麦汁浊度的影响
Effect of deoxynivalenol on malt quality
摘要
Abstract
The purpose of this study was to investigate the change of deoxynivalenol,which was produced by Fusarium spp.during malting.We found that when inoculum was 104/gram barley,the contents of deoxynivalenol in four infect malt were 1.55,1.31,1.26,1.19mg/kg and all of them were over the standard of the food rule.Meanwhile,the existing of Fusarium spp.during malting significantly led to increasing of wort turbidity.Then,a conclusion was reached that the increasing of wort turbidity was caused by the proteins,and a linear regression model between proteins and turbidity was built using spss 17.0,which was y =0.181x-18.877 (x is the content of protein,y is turbidity).关键词
镰刀菌/呕吐毒素/麦芽/浊度/蛋白质Key words
Fusarium spp./deoxynivalenol/ malt/ turbidity/ protein引用本文复制引用
彭晓斌,刘春凤,李永仙,李崎..镰刀菌对麦汁浊度的影响[J].食品与发酵工业,2013,39(5):100-104,5.基金项目
国家高技术研究发展计划(863计划,No.2012AA021303) （863计划,No.2012AA021303）
国家自然科学基金(31271919) （31271919）
教育部新世纪人才支持计划项目资助(No.NCET-10-0453) （No.NCET-10-0453）
江苏高校优势学科建设工程资助项目(PAPD) （PAPD）
