Infection and identification of mold causing yellowing of stored rice

The problem of rice yellowing after harvest has been deeply concerned by people. Many factors can cause rice yellowing. In addition to the influence of temperature and humidity, microorganisms also play a subtle role in the process of rice yellowing. The dominant strain that can cause yellowing and the strain that has no effect on yellowing were isolated and purified from yellowing rice. Through isolation, purification and construction of phylogenetic tree, the two strains were finally determined to be Colletotrichum setosum and Cladosporium oxysporum. In addition, the results of amino acid analysis showed that the contents of glutamic acid, alanine, valine, leucine, phenylalanine, lysine and arginine decreased with the deepening of rice yellowing, which may be the main amino acids in the process of rice yellowing.