双孢菇培养基堆制产热过程中微生物变化对其理化性质的影响  

Effects of Microbial Changes on Physical and Chemical Characteristics of Agaricus bisporus Compost during Fermentation

作　　者：刘灿[1] 生吉萍[1] 邹积华[2] 王鸿磊[2] 丁强[2] 申琳[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 [2]中国农业大学烟台研究院,山东烟台264067

出　　处：《食品科学》2010年第13期240-243,共4页Food Science

基　　金：国家自然科学基金项目(30671471);农业部公益性行业(农业)科技专项(200803033);"十一五"国家科技支撑计划项目(2007BAD89B09-10)

摘　　要：对双孢菇培养基非热灭菌制备过程中的微生物数量及培养基的理化性质进行检测,研究双孢菇培养基发酵产热过程中微生物的生长对底物性质的影响。在培养基二次发酵过程中,在原料浴湿后、第1、2、3、4次倒料时及后发酵结束时6个关键点进行取样,对培养基中细菌、放线菌和霉菌3类微生物的数量进行培养计数,同时测定培养基样品的气味、颜色、韧度的物理感官特性及含水量、pH值、硝态氮含量的化学成分变化。结果表明,双孢菇培养基中的微生物数量大小顺序依次为:细菌>放线菌>霉菌,并且都呈先减少后增加的趋势;培养基的酸味逐渐减小,氨味先增加后减少,颜色由黄色逐渐变为棕黑色,白色的面积增加,能够承受的拉力逐渐减小,并且蜡质的易去除率增加,水分含量逐渐减少,pH值和硝态氮含量均先减少后增加。The microbial numbers and physical and chemical characteristics of Agaricus bisporus compost during fermentation were detected to study the effect of microbial growth on substrate properties. Samples of Agaricus bisporus compost were collected at 6 key points throughout the entire two-phase fermentation to measure their microbial （total bacterial count, total count of actinomycetes and mold count）, sensory （odor, color and physical toughness） and chemical characteristics （water content, pH and nitrate content）. The results indicated that the microbial numbers of 6 collected samples of Agaricus bisporus compost all decreased in the following order： bacteria actinomycetes molds and the numbers of all of the microbial species initially decreased and then increased during fermentation. The sour smell of Agaricus bisporus compost gradually became weak. The ammonia smell presented a change trend opposite to that of microbial numbers. The color displayed a gradual change from yellow to brown-black and the white area increased. The toughness and water content gradually decreased, whereas the percentage wax removal increased. The pH and nitrate content both initially declined and then rose.

关 键 词：双孢蘑菇 培养基 堆制 微生物 理化性质 二次发酵 

分 类 号：Q935[生物学—微生物学]