Bevel-helical gear units B4 Backstop from Sz Backstop Sz Backstop S B4-FH24-B

Flender/Flender Gear Units/Bevel-helical gear units B4

work has been carried out on yeasts. The role of bacteria has beennoted in grain only at water activity exceeding 0.9 when complete degradation of thegrain has already taken place. Both eld and storage fungi originate from soil and decaying debris, but they may also be present in harvesting and grain-handling equipments. Impor- tant eld fungi that infect the grain in the standing crop or in the farm before threshingareAlternaria ,Cladosporium ,Fusarium , and Drechsclora spp. They infect the grains having more than 2% moisture. typical example is infestation of ear corn in growingplant by Fusarium spp., which persists in crib storage. Similarly, Alternaria spp. infect high-moisture, shelled corn awaiting drying or when it is slowly dried. The damagingeffects of eld fungi are stopped as the grain moisture comes down during storage and the eld fungi either die or remain as dormant mycelium in the grain. Aspergillus andPenicillium spp. are the important storage fungi. However, if cli- matic conditions are conducive, these fungi are also found infecting the grain in the eld. Inhigh-moisture or wet grains, species of Rhizopus ,Mucor , and Nigrospora are encountered. Wallemia sebi has been reported in grains heavily infested with mites. Different species Grain Storage: Perspectives and Problems 1 ofAspergillus , the dominant group of fungi, can proliferate in the absence of free water, and each has specic limits of grain moisture levels. These limits are 1.8.3%, 1.0.5%, 1.5.0, 1.5.0, and 1% for . halophilicus ,. restrictus ,. glaucus , . candidus ,. ochraceus , and . avus , respectively. All the species kill the germ and cause discoloration (. . candidus ,. ochraceus , and . avus generate heat, resulting in caking and musty odor of the grain. Penicillium spp. develop fast in grains with moisture content in the range of 1.5%. The development of storage fungi in the grain is inuenced by such factors as the level of infection before storage, grain temperature, moisture