title: Associated mycoflora of rye bread.
abstract: Penicillium roqueforti (27%), P. corylophilum (20%) and Eurotium species (15%) made up the important mycoflora associated with rye bread on 3425 identified fungi isolates. These fungi were dominant as spoilers of packaged rye bread in almost every month of a 4 year investigation. Penicillium decumbens (3%), Paecilomyces variotti (8%) and Aspergillus flavus (5%) were found more rarely, but were the major species found over periods of a few months. Penicillium commune (5%), P. solitum (4%), A. niger (4%) and Mucor species (2%) were a constant, but small, part of the total mycoflora of rye bread. Identification of the fungi in the production environment in a rye bread factory showed the locality of potential contamination sources. Elimination of the contamination sources by improved cleaning and disinfection procedures quickly resulted in a significant reduction in the frequency of mould growth in the packaged rye bread.
authors.affiliation: Department of Biotechnology, Technical University of Denmark, Lyngby, Denmark.
authors.forename: F
authors.initials: F
authors.lastname: Lund
authors.forename: O
authors.initials: O
authors.lastname: Filtenborg
authors.forename: S
authors.initials: S
authors.lastname: Westall
authors.forename: J C
authors.initials: JC
authors.lastname: Frisvad
mesh_terms: D001231:Aspergillus flavus / Q000302:isolation & purification; D001939:Bread / Q000382:microbiology*; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D010407:Penicillium / Q000302:isolation & purification; D012434:Secale