食物霉变优势菌筛选及霉变防治技术研究进展  

Study on Preparition of Food Mold and Mildew Control Technology

作　　者：刘瑜[1] 郭雪霞[1] 冉国伟[1] 张慧媛 郭海枫[1] 王海[1] 

机构地区：[1]农业部规划设计研究院农业部农产品产后处理重点实验室,北京100125

出　　处：《食品工业》2017年第12期219-222,共4页The Food Industry

基　　金：国家星火计划项目(项目编号:2015GA125002);农业部规划设计研究院自选科研课题(CAAE201503)

摘　　要：食物霉变是一种常见的自然现象,引起该现象的主要原因是霉菌的生长繁殖。霉菌污染给人类生产和生活带来严重危害,因此,霉变的防治显得尤为重要。综述了由微生物导致的各种食品腐败变质现象,对霉菌菌种筛选、纯化分离、鉴定、生物学特性的研究进展进行梳理,并归纳了目前防霉技术的现状。Food mildew is a common natural phenomenon. The main cause of this phenomenon is the growth and reproduction of mould. The mold pollution brings serious harm to human life and production, so it is particularly important to the prevention of mildew. Summarize the various kinds of food spoilage which is caused by microorganism; Clean up the research progress of mould including Strain screening, purification and separation, identification and biological characteristics; Summarize the status of mold technology.

关 键 词：食物霉变 霉菌筛选 霉变控制技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]