The floristic composition of moulds growing on walls of food and drink processing factories |
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| Affiliation: | 1. Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2. College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, China;3. Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou, Jiangsu 225009, PR China;4. Department of Pathobiology and Veterinary Science, University of Connecticut, Storrs, CT 06269, USA;5. Jiangsu Co-innovation Center for the Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou, Jiangsu 225009, PR China;6. Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, MOA, Yangzhou University, Yangzhou, Jiangsu 225009, PR China |
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| Abstract: | Samples were taken from heavily moulded walls at a range of food and drink processing plants. Quantitative estimates of the number of moulds, yeasts and bacteria were made and the moulds were identified. The floristic diversity of the germination areas and kilns of several maltings establishments was also investigated. The most commonly isolated organisms were Penicillium spp. although each environment appears to have its own characteristic flora with more than 50% of the total colony forming units isolated at each site being accounted for by three or fewer species. The results are discussed in relation to the microflora of mouldy walls in other environments.Several of the fungi associated with the maltings establishments were not found at any other sites. The origin of these fungi is discussed in relation to the flora associated with grain and processing of malt. |
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