摘要
作者采用VITEK-32自动化微生物分析仪鉴定系统、API微生物鉴定系统和手工法鉴定年糕中的微生物。研究结果表明:引起年糕腐败的典型菌株有6株,所占比例分别为:波茨坦短芽胞杆菌(Brevibacillus borstelensis)为1%、巨大芽孢杆菌(Bacillus megaterium)为21%、乙酰短杆菌(Brevibacterium acetylicum)为8%、希氏短杆菌(Brevibacterium healii)为7%、曲霉菌属(As-pergillus)为49%、茁芽丝孢酵母(Trichosporon pullulans)为9%。在这些菌株中,曲霉菌是造成年糕腐败的优势菌株,在生产车间、摊凉板中污染较多。而巨大芽孢杆菌主要来源于原料粳米中,在年糕中主要以芽孢的形式存在,若控制不当,在贮藏后期很容易爆发。
For the purpose of controlling the putrefactive strains and improving the shelf life of the rice cake, the test separate and identify the microorganism in putrescent rice cake with vitek-32, API coryne and ordinary biochemistry reactions. The result demonstrates that six different microorganism accounts for the proportion respectively ： Brevibacillusborstelensis （ 1%）, Bacillus megaterium （ 21 % ）, Brevibacterium acet ylicum （8 %）, Brevibacteriurnhealii （ 7 % ）, Aspergillus （49%） and Trichosporon pullulans （9%）. In those microorganisms, Aspergillus was populated in the production workshop and cooling board and as the dominant strains inducing the decay of rice cake. Bacillus megaterium mainly comes from the material of rice, which subsists with gemma in the rice cake.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第4期564-568,共5页
Journal of Food Science and Biotechnology
基金
浙江省科技厅农业攻关项目(2005SA96001)
关键词
年糕
腐败菌株
鉴定分析
rice cake, spoiled strains, identification and analysis
