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  • Title: [Microflora of grain in the cleaning and milling process. 7. Modification of the microbiologic and health quality of grain by product separation].
    Author: Spicher G, Zwingelberg H.
    Journal: Zentralbl Mikrobiol; 1985; 140(8):621-30. PubMed ID: 4096139.
    Abstract:
    Food cereals and food cereal products which are consumed directly (without any heart treatment in order to reduce their microflora) should fulfil certain criteria with regard to their microbiological hygienic condition. It can be proved that the microflora of a given cereal batch is differently destributed according to the kernel volumes. Small and light kernels have more microorganisms than heavy kernels. By the separation of certain amount of light kernels (about 15%) from a batch the microbiological condition of the remainder of the batch can be improved. Any separation procedure seizes definite "Besatz" fractions and takes therefore different influence on the microbiological condition of the obtaining cereal fraction, therefore the microbiological condition of the cleaned cereal fraction can be differently affected by the cleaning method. A suitable method for preparation of food cereals is a diagram consisting of: aspirator, light kernels separator, stoner and magnetic separator. In order to get milling products with reduced microbiological germ content the sorting of product can be applied.
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