摘要
通过培养计数法研究制麦过程中微生物菌群的数量变化。结果表明:大麦表面及内部微生物数量和大麦品种有关,制麦过程中的微生物主要来自大麦表面;浸麦激活污染微生物生长,发芽后期其数量达到最大值,干燥后污染微生物急剧下降;两次浸麦阶段有不同微生物菌群分布;分离及鉴定10种制麦过程中主要真菌;适当的物理和化学方法可以减少微生物数量,而又不影响发芽率。
Dynamic changes of microbial community in malting were studied in this manuscript by the method of counting medium.Experimental results are showed as follow,the quantity of microorganism correlated with variety of barley on the surface of barley and internal.Microorganism was from external surfaces of barley in malting.Steeping of barley rapidly activated the dormant microbes present in barley.The amount of microorganism increased to its maximum on the later stage of the germination,and decreased to certain level after kilning.There were different kinds of microbial community in the steeping.The 10 main fungi strains in malting were separated and identified.Appropriate physical and chemical methods were efficiently decreased the quantity of microorganism,but has no effect on the germination rate.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第5期745-749,共5页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划项目(No.2007BAK36B01)
关键词
大麦
制麦
微生物菌群
真菌
barley
malting
microbial community
fungus
