Countermeasures of Grain Loss Caused by Microorganisms

Microorganism is an important factor that causes grain loss. Now let's take a look at the microorganisms in stored grain. Microorganisms in stored grain mostly come from the farmland. Microbial reproduction during grain storage is a “secondary disaster.” The largest microbial species in stored grain are Aspergillus and Penicillium, followed by Mucor and Rhizopus. Stored grain where microorganisms are found will undergo three stages, namely, initial deterioration, mildew and rot. Grain mildew can be divided into four types by cause, that is, poor quality, dewing, moisture absorption and water immersion.

The main cause of mildew is that grain contains carbohydrates, proteins, fats, inorganic salts and other nutrients, which are the natural medium for microorganisms, which exist on the surface and interior of grain and its products, break down organic substances under proper conditions, and cause grain to change color, give off a bad small, heat up, or go moldy. Microorganisms not only cause mildew in grain but also generate highly toxic or carcinogenic substances.

How to prevention mildew: To prevent mildew and pest is a key task in grain storage. 

Pests do more harm to grain in terms of quantity, while microorganisms affect the quality. Furthermore, it is very difficult to eliminate the impact of microorganisms on grain quality once it occurs.

How to control mildew: Cooling and moisture reduction

1. Use ventilation systems to ventilate the grain piles;

2. Move grain out of the warehouse for airing.

If microbial metabolism is active, grain temperatures are high and it is difficult to cool grain piles quickly through ventilation systems, grain can be moved out of the warehouse for airing.