摘要
在不同温度条件下(25℃、30℃、35℃),对糙米浸泡过程中微生物生长繁殖变化的情况和糙米发芽过程中(30℃,48h)不同微生物生长繁殖变化情况进行了研究。通过对这些微生物随时间变化情况的系统研究,为糙米发芽的微生物安全控制提供一定的理论依据。实验结果表明:糙米浸泡过程中,总菌数变化趋势受浸泡温度高低影响较大,并且随着浸泡时间的延长,总菌数增加;糙米发芽过程中总菌数随时间的延长,先下降后上升,但总体趋势比较平稳;真菌总数、酵母菌数总体趋势平稳,霉菌极不常见。
In order to provide theoretic basis for microbials hazards control of rice germination, growth of microorganisms during rice germination was systematically studied. Growth of bacteria and fungi were analyzed by plate counts analysis. It is showed that soaking temperatures had significant effect on total bacteria and in the range of 25-35℃, numbers of bacteria increased with time; total bacteria is relatively steady in the whole germination procedure with a small fall in the middle and the total fungi and yeast were also steady in the whole germination procedure. However, the moulds were infrequent.
出处
《食品科技》
CAS
北大核心
2006年第12期130-133,共4页
Food Science and Technology
关键词
糙米发芽
总菌数
真菌总数
酵母菌
霉菌
rice germination
total microbial
total fungi
yeast
mould
