Micro of Grains%2c Etc2 - Microbiology of Cereals, Flours,...

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Microbiology of Cereals, Flours, Meals, Dry Mixes, Doughs, Breads, Spices Harrison FDST 4030/6030 1 Harrison, FDST 4030/6030 Processing and Food Microbiology Microbiology of Cereals, Flours, Meals, Dry Mixes, Doughs, Breads, Spices Harrison, FDST 4030/6030 Processing and Food Microbiology Microbiology of Cereals Includes: rice, wheat, corn, oats, soybeans, rye, barley, millet, sorghum Microflora - in field Source - soil, water, animals, etc. Climate can influence types and numbers Molds - "Field Fungi" Alternaria, Fusarium, Cladosporium Bacteria - Variety - up to 10 6 /g Yeast – Variety Harrison, FDST 4030/6030 Processing and Food Microbiology Ergot fungus on wheat Aspergillus on corn Harrison, FDST 4030/6030 Processing and Food Microbiology Microbiology of Cereals Harvest Process: Mowed, Threshed, Transported, Dried Shift from "field fungi" to "storage fungi" Aspergillus Penicillium Harrison, FDST 4030/6030 Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology
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Microbiology of Cereals, Flours, Meals, Dry Mixes, Doughs, Breads, Spices Harrison FDST 4030/6030 2 Harrison, FDST 4030/6030 Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology Microbiology of Cereals Grain Spoilage - primary types - storage fungi Moisture, Temperature, Oxygen levels appropriate
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Micro of Grains%2c Etc2 - Microbiology of Cereals, Flours,...

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