尼日利亚与快餐有关的真菌生理学

International Biodeterioration Pub Date : 1990-01-01 DOI:10.1016/0265-3036(90)90033-4

S.O. Fapohunda, V.W. Ogundero

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引用次数: 11

摘要

从尼日利亚以小麦为基础的快餐中分离出两种霉菌——黄曲霉(Aspergillus flavus)和黄褐霉(Alternaria tenuissima)并确定了它们的培养条件。黄芽孢杆菌更喜欢温暖的抗坏血酸环境，但通气能促进两种生物的生长。在45°C时，al tenuissima不受维生素的影响。氯化钠对黄曲霉和黄貂鱼的最低抑菌浓度分别为5%和10% w/v。赖氨酸、酪蛋白水解物、苯丙氨酸、棉子糖、鼠李糖和水苏糖促进两种植物的生长。

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Physiology of fungi associated with fast foods in Nigeria

Two moulds — Aspergillus flavus and Alternaria tenuissima — were isolated from wheat-based fast foods in Nigeria and their cultural conditions determined. A warm ascorbic acid environment is preferred by A. flavus but aeration enhances the growth of both organisms. At 45°C, Al. tenuissima is unaffected by vitamins. The minimum inhibitory concentrations of sodium chloride for A. flavus and Al. tenuissima are 5% and 10% w/v respectively. Lysine, casein hydrolysate, phenylalanine, raffinose, rhamnose and stachyose enhance growth in both species.

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International Biodeterioration

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