小麦粉生产中微生物污染综述  

Review on Microbial Contamination in Processing of Wheat Flour

作　　者：张俊[1] 史久英[2] 曾朝珍[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农业科学院畜草与绿色农业研究所,甘肃兰州730070

出　　处：《甘肃农业科技》2012年第8期41-43,共3页Gansu Agricultural Science and Technology

摘　　要：小麦加工过程中的微生物污染是影响最终小麦粉产品品质的关键因素之一。引证有关文献,综述了小麦粉生产过程中关键工艺点的微生物种类、来源、及其危害的预防和控制方法。The microorganism contamination of wheat processing has become an important problem that can finally defined the quality of flour.The conceivable microbial strain and resource as well as the methods of prevention and control were introduced in the paper.It was recounted that the species,source and prevention of microbial and contral methoed of its hazard.

关 键 词：小麦粉 微生物 污染 预防和控制 

分 类 号：S512.1[农业科学—作物学]