不同水分稻谷在储藏过程中微生物变化规律的研究  

ANALYSIS OF MICROORGANISMS ON DIFFERENT MOISTURE CONTENT OF RICE DURING STORAGE

作　　者：杨基汉 符秋霞 满原 周建新[2] Yang Jihan Fu Qiuxia Man Yuan Zhou Jianxin(Sinograin Reserves of Taizhou Depot 225300 Nanjing University of Finance and Economics 210023)

机构地区：[1]中央储备粮泰州直属库,225300 [2]南京财经大学食品科学与工程学院,210023

出　　处：《粮食储藏》2016年第6期39-42,共4页Grain Storage

摘　　要：通过模拟储藏,研究了不同水分稻谷在25℃储藏过程中的细菌量、霉菌量及微生物种类的变化规律。结果表明,随着储藏时间的延长,稻谷的初始水分越高,水分下降幅度越大,细菌量下降幅度越小,而霉菌量上升幅度越大。稻谷的优势霉菌也会因初始水分的不同而有差异,初始水分为10.6%和12.5%的稻谷,黄曲霉为优势菌,而14.5%和16.6%的稻谷,白曲霉为优势菌。为了稻谷的防霉,应严格控制稻谷的初始水分。The analysis on aerobic plate count, mold plant count and species of paddy with different initial mois- ture were investigated by simulated storage at 25℃. The results showed that the higher the initial moisture content of paddy , the dropper of moisture content, the smaller of aerobic plate count decreasing and the greater of mold plant count decreasing as the extension of storage time. The dominant mold of paddy also can have difference with different initial moisture content, Aspergillus flavus was the main funga in the ini- tial moisture content of 10.6% and 12.5% of the paddy and Aspergillus kawachii was the main funga in the initial moisture content of 14.5% and 16.6% of the paddy. For the safe storage of paddy, we should strictly control the initial moisture of paddy.

关 键 词：稻谷 储藏 细菌量 霉菌量 变化 

分 类 号：S379.5[农业科学—农产品加工]