微生物在大豆籽粒中的分布及其对豆制品加工的影响  

DISTRIBUTION OF MICROORGANISM IN SOYBEAN GRAIN AND ITS EFFECTS ON THE PROCESS OF SOYBEAN PRODUCTS

作　　者：柳玉[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《大豆科学》2007年第4期578-582,共5页Soybean Science

基　　金：国家高技术研究发展计划(863计划)(2006AA102328)

摘　　要：针对豆制品实际加工过程中大豆中微生物洗不掉、除不去的问题进行了分析,采用表面消毒法和减压辅助消毒后大豆中细菌的检出率和细菌总数的测定证明了细菌主要附着于大豆籽粒最外层的柱状细胞以及外皮的气孔内部,而大豆子叶内部未检测到细菌的存在;并参照实际生产中的水洗和脱皮进一步说明了细菌与大豆柱状细胞的结合力较强且加工过程中易产生交叉污染,因此很难通过水洗和脱皮除去,最后通过组织分离培养法从大豆表皮中分离出了可能导致豆制品腐败的微生物并与豆浆中腐败菌进行了形态学方面的观察和比较,确定了原料中携带的造成豆制品腐败的主要微生物为芽孢杆菌。Considering the problem that the microorganism could not been washed off during the industrial process of soybean products, this study focused on the distribution of microorganism in soybean grain. By using the surface and the vacuum degasification sterilization, measuring the soybean bacterial detection rate and the total bacterial numbers, it was demonstrated that the bacterial mainly attached on the outside surface of the soybean grain as well as the blowhole,at the same time the endophytic bacterial failed to be detected in the soybean cotyledon. After cleaning and dehulling according to the method of industrial process,it showed that the binding force of the microorganism with the soybean surface was apparent. And the study also revealed that the microorganism causing spoilage of soybean products is mainly the spore bacillus which exits in surface of the raw soybean.

关 键 词：大豆 微生物 分布 腐败 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]