制麦过程中乳酸菌对霉菌的抑制作用  

Inhibiting effect of lactic acid bacteria to mouldson Barley preparation industry

作　　者：于春丽 周志营 苏红旭 徐凯 石殿瑜 

机构地区：[1]中粮麦芽(大连)有限公司,116200 [2]大连工业大学生物工程学院,116034

出　　处：《啤酒科技》2014年第5期31-34,共4页Beer Science and Technology

摘　　要：本文从乳酸菌添加时间和培养时间两个方面研究了乳酸菌对出炉麦芽表面霉菌的抑制作用并考察添加后对出炉麦芽常规指标是否有不利影响.结果表明,在湿浸阶段添加效果较好,浸麦结束和发芽第一天添加的抑制效果不明显.将划线培养后的乳酸菌直接加入,添加量为（1.0-2.0）＆#215;108个/克绝干大麦时,乳酸菌对出炉麦芽表面霉菌产生了明显的抑制作用,随着菌种培养时间的延长,抑菌效果呈下降趋势.添加一定量乳酸菌后对麦芽一般理论指标无不利影响.It was researched the inhibiting effects of lactic acid bacteria to the mah＇ s surface moulds in two aspects, including add time of lactic acid bacteria and lactic acid bacteria＇ s cuhivation time.At the same time, researched if had a had effects or not on the analysis of malt after adding lactic acid bacteria.The results showed obvious inhibiting effects that the wet steeping stage to add, and no obvious inhibiting effects thai afler the steeping stage and the first day of germination to add.There is an obvious inhibiting effects that directly after＂ streak cuhivation cuhivation time, the inhibiting effects adding lactic acid bacteria , adding amount of （ 1.0-2.0 ） × 10S/g dry barly.As the is on the decline.And it has no adverse effects on the malt exte s nsion of analysis

关 键 词：麦芽 乳酸菌 霉菌 抑制作用 

分 类 号：TS261.2[轻工技术与工程—发酵工程]