Claim · model-written summary
After 10 days, Aspergillus niger reduced water absorption of wheat gluten to 175.91%.
- Taxon
- wheat
Triticum aestivume5 - Interactor
- A. niger
Aspergillus nigere5pathogen - Outcome
- water absorption of wheat glutene5
- Direction
- reducede5
- Value
- 175.91%e5
- Qualifier
- After 10 days of storagee5
Not reportedMaterialGeneCompoundOrgan / stageSecond interactorSecond interactor roleTreatmentComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“four isolated dominant spoilage fungal strains, Fusarium lateritium, Aspergillus niger, Penicillium citrinum and Talaromyces islandicus, were back-inoculated onto wheat kernels sterilized by 60Co gamma irradiation”
e5“After 10 days of storage, A. niger significantly reduced the water absorption of wheat gluten to 175.91% and elevated the fatty acid value to 74.20 mg/100g, rendering the wheat unsuitable for storage”
Title
Effects of Dominant Fungi on Wheat Quality During Storage
Xiao He; Jin-Qi Zhao; Bing Wu; et al. Foods 2026. doi:10.3390/foods15091595
Other claims from this paper (11)
- Observation Fusarium lateritium grew faster on wheat kernels and colonized the whole kernel surface within 8 days.
- Intervention effect Fusarium lateritium infection decreased wheat superoxide dismutase activity by 33.83 U/g.
- Intervention effect Fusarium lateritium infection decreased wheat peroxidase activity by 1408 U/(g·min).
- Intervention effect Fusarium lateritium infection increased wheat electrical conductivity by 11.17 μS/(cm·g).
- Observation Aspergillus niger grew faster on wheat kernels and colonized the whole kernel surface within 8 days.
- Intervention effect Aspergillus niger infection decreased wheat superoxide dismutase activity by 21.90 U/g.
- Intervention effect Aspergillus niger infection decreased wheat peroxidase activity by 745 U/(g·min).
- Intervention effect Aspergillus niger infection increased wheat electrical conductivity by 7.74 μS/(cm·g).
- Association After 10 days, Aspergillus niger elevated the fatty acid value of wheat to 74.20 mg/100g.
- Observation Aspergillus niger infection rendered stored wheat unsuitable for storage.
- Association Penicillium citrinum had the most significant effect on solvent retention capacity of wheat flour.