常规调质对小麦表面微生物变化的影响

Effect of conditioning on microorganism changes in wheat surface

在不同的调质条件下,对3种国产小麦进行常规调质处理,研究常规调质对小麦表面菌落总数、霉菌和酵母菌数、大肠杆菌数和蜡样芽孢杆菌4个微生物指标的影响,探索调质条件对小麦品质和卫生指标的影响。试验结果表明：随着润麦时间的增加及润麦水分的增加,小麦表面微生物数量整体呈增加趋势;当润麦温度为5~50℃时,随着温度的上升,小麦表面各类微生物的数量都有所增加,菌落总数整体呈上升的趋势;但当温度达到50℃时,微生物数量呈减少趋势。

Three domestic wheat samples were tested in this experiment under different tempering conditions.Effect of conditioning on four sets of microbial indexes related to wheat surface was discussed.These indicators covered the total colony counts,counts of mould and yeast,counts of Escherichia Coli and numbers of bacillus cereus.It also explored how different tempering conditions could affect wheat quality and hygienic index.The results showed that an increased trend was observed in the amount of microorganism of the wheat with raising tempering time and moisture content.In the range of 5~50℃,numbers of all the microorganism increased due to the raising temperature in the process of tempering.Therefore,the total number of bacterial colony of three wheat samples was found increased.On the contrary,microorganism numbers became to decrease when the temperature reached to 50℃.