Brewed With Isolation And Identification Of Raw Materials Mold And Mildew Raw Materials Fermentation Product Quality And Safety Impact

The mold were isolated from several key raw materials used for fermentation such as rice, wheat, bran, corn, wheat flour, soybeans, peanuts and moldy flour. As a result, the major mold in wheat are Penicillium restrictum, Aspergillus terreus, Aspergillus flavus, Fusarium moniliforme. Penicillium and Alternaria are the main mold in rice, which are Penicillium citreo, Penicillium freguentans, Penicillium spinulosum, Paecilomyces varioti and Alternaria alternata. The major mold in corn are Monilia cinerea, Geotrichum candidum, Penicillium frequentans, Penicillium, TrichAerma viride and Paecilomyces varioti, in peanut are Aspergillus niger, Aspergillus vetsicolor, Aspergillus vetsicolor and Penicillium, in soybean are TrichAerma viride, Penicillium freguentans and Aspergillus clavatus, in flour are Monilia sitophila, Paecilomyces, Aspergillus clavatus, Penicillium implicatum and Penicillium urtrictum, in bran are Rhizopus oryzae, Aspergillus candidus, TrichAerma viride and Aspergillus terreus, in moldy flour are Aspergillus ochraceus, Penicillium tardum, Penicillium corylophilum, Aspergillus fumigatus, Aspergillus niculans, Penicillium crustosum, Penicillium restrictum and TrichAerma viride. The major mold in cereals are Penicillium sp. and Aspergillus sp.These materals with different proportions of moldy flour were brewed for soy sauce, vigegar and miso and the physical and chemical indicators of the products were detected. The indicators decreases as the proportion of moldy flour increases. The indicators have met the national hygiene standards within the rang of the proportions in the experiment. The ELISA of AFB1, OTA, DON and ZEN wre used for testing the concentrations of fungal toxin. Although the quality of fermented products in each group were impacted by the moldy cereals, under the experimental conditions, the quality of fermentation products in each group were within the national health standards. In respect of the concentrations of AFB1, only J1 and M1 have met the standards, the rest of the fermntation products were beyond the standards and the concentrations increases as the proportion of moldy flour increases. The moldy cereals not only decrease the quality of fermented products, but also affect the food safety.