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霉变甘蔗中毒常发生在春暖解冻的季节.引起中毒的霉变甘蔗,一般是外观光泽不好,剖面呈灰黑色、棕褐色、浅黄色,结构疏松、呈糠萝卜状,尖端或断面有明显的白色絮状或绒毛状菌丝.霉变甘蔗有明显的酸霉味、酒糟味和微辣味.将霉变甘蔗横切开,放于0～17℃的室温中,12～24小时后,整个横切面即可长出2～3毫米长的白毛(真菌菌丝).引起甘蔗霉变的原因是由于甘蔗在收获、运输或贮存时受到真菌的污染,且存放在温度为0～20℃,湿度为80～90%等适合某些真菌生长的条件下所致.一般认为含糖量低的未成熟甘蔗比含糖量高的成熟甘蔗更容易发生霉变.根据文献资料报道,霉变甘蔗引起中毒的真菌多为镰刀菌属的梨孢镰刀菌、串珠镰刀菌和禾谷镰刀菌等.这些真菌可以产生亲中枢神经系统的、水溶性的、耐热的镰刀
Moldy sugarcane poisoning often occurs in the season of thawing in the warm thawing.Isolated intoxicated moldy sugarcane, the appearance is generally poor gloss, the section was gray-black, tan, light yellow, loose structure, branded radish-like, tip or cross section obvious Of white flocculent or villous mycelia moldy sugarcane obvious acid musty taste, distiller’s taste and pungent taste.Mycotic sugar cane cross-cut open, put in 0 ~ 17 ℃ room temperature, 12 to 24 hours later , The entire cross-section to grow 2 to 3 mm long white hair (fungal mycelium.) The cause of sugarcane mildew is due to sugar cane in the harvest, transport or storage by fungal contamination, and stored at a temperature of 0 ~ 20 ℃, humidity of 80 ~ 90% and other conditions suitable for the growth of certain fungi caused generally considered low sugar content of immature sugarcane sugarcane than mature sugarcane more prone to mildew.According to the literature, Moldy sugarcane poisoning fungi mostly Fusarium spores Fusarium, Fusarium graminearum and Fusarium graminearum etc. These fungi can produce pro-central nervous system, water-soluble, heat-resistant sickle