米发糕储藏过程中微生物分析  

Microbial Analysis of Fermented Rice Cake during Storage

作　　者：陈芳溶[1] 徐晓云[1] 张敏[1] 潘思轶[1] 李秀娟[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第3期186-190,共5页Food Science

基　　金：湖北省农业科技创新中心创新团队项目(2007620)

摘　　要：米发糕是中国传统发酵食品,在我国尤其是南方地区颇受消费者欢迎。本实验利用16SrDNA基因序列的PCR扩增技术对米发糕在室温储藏过程分离出的菌株进行鉴定。结果表明:细菌是致使米发糕迅速腐败的主要因素,分离出的3株菌经鉴定分别为发酵乳杆菌、巴氏葡萄球菌和蜡样芽胞杆菌。对米发糕腐败菌的菌相变化进行分析,确定乳杆菌和芽孢杆菌是米发糕储藏过程中的优势腐败菌,且都随着时间的延长呈明显上升趋势。Fermented rice cake is a kind of traditional fermented food in China, especially in southern areas. In this study, the microbial analysis of fermented rice cake during storage was conducted, and the bacterial strains were identified by sequencing of partial 16S rDNA through polymerase chain reaction （PCR） amplification. The results indicated that bacteria were the major factor for the spoilage of fermented rice cake. Three major kinds of bacteria were isolated, purified and identified as Lactobacillusfermentum, Staphylococcuspasteuri and Bacillus cereus. Moreover, Lactobacillus and Bacillus were identified as the dominant spoilage bacteria through the microbial analysis, and both of them revealed an obvious increase trend with the extension of storage time.

关 键 词：米发糕 微生物 分离 鉴定 优势腐败菌 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]