摘要
采用形态学鉴定和理化实验鉴定的方法,分离和鉴定出引起生湿面腐败变质的主要微生物。结果显示:引起生湿面腐败变质的主要细菌种属有芽孢杆菌属和葡萄球菌属,经分离鉴定的优势菌群有枯草芽孢杆菌和金黄色葡萄球菌;引起生湿面腐败的霉菌有白曲霉和圆弧青霉,另外还有少量的酵母菌。在生湿面贮藏的前期主要腐败菌为枯草芽孢杆菌,后期金黄色葡萄球菌成为优势菌群。
The major microorganisms in fresh–wet noodles were isolated and identified by means of morphological and biochemical tests. The results showed that the dominant spoilage microorganisms were Bacillus and Staphylococcus. The isolated bacteria strains were Bacillus subtills and Staphylococcus. aureus. The isolated mould strains belonged to the species of Aspergillus candidus and Penicillum cyclopium. There were a little yeast. During the early days of storage,species of Bacillius subtills were dominant,then in later storage period,Staphylococcus aureus became the dominant bacteria in the fresh–wet noodles.
出处
《粮食与油脂》
北大核心
2016年第5期76-78,共3页
Cereals & Oils
基金
许昌市科技攻关项目(1502011)
许昌学院产学研专项(2015CXY06)
关键词
生湿面
腐败菌
枯草芽孢杆菌
金黄色葡萄球菌
fresh–wet noodles
spoilage microorganism
Bacillus subtills
Staphylococcus aureus
