Fungi in Ontario maple syrup

安大略省枫糖浆中的真菌

• 批准号: 462083-2013
• 负责人: Miller, David
• 金额: $ 1.82万
• 依托单位: Carleton University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=542870
• 关键词: Fungi; Ontario; maple; syrup

In Canada, the production of maple products, including maple syrup, sugar and butter, represents approximately $360 million to producers of which 10% is from rural Ontario. It has long been known that some fungi can grow on packaged maple syrup after that has not been sufficiently heated before sealing or stored for a long time after opening. Minimizing the occurrence of fungal growth in maple syrup is a problem of concern to the membership of the Ontario Maple Syrup Producers Association which represents the interests of independent maple syrup producers in the province. This first-time collaboration between Carleton University and OMSPA will produce a sound scientific assessment of the conditions leading to fungal growth in maple syrup produced from a representative cross-section of producers in the region. The potential outcome of this study is enhanced understanding of food quality and/or food safety issues in this industry and will lay the groundwork for further investigation potentially leading to important regulatory changes.

在加拿大，枫糖产品（包括枫糖浆、糖和黄油）的产值约为3.6亿美元，其中10%来自安大略省农村地区。人们早就知道，一些真菌可以在包装好的枫糖浆上生长，在密封前没有充分加热或打开后储存很长时间。​卡尔顿大学和OMSPA之间的首次合作将对该地区具有代表性的生产者生产的枫糖浆中导致真菌生长的条件进行合理的科学评估。这项研究的潜在结果是加强对该行业食品质量和/或食品安全问题的理解，并将为进一步调查奠定基础，可能导致重要的监管变化。