微波干燥对高水分稻谷中优势霉菌致死率的研究  

Lethality of Dominant Molds in Rice With High Moisture Content by Microwave Drying

作　　者：陈尚兵 袁建[1,2,3] 张斌 刘雅婧[1,2,3] 丁超 邢常瑞 鞠兴荣[1,2,3] 袁翔宇 Chen Shangbing;Yuan Jian;Zhang Bin;Liu Yajing;Ding Chao;Xing Changrui;Ju Xingrong;Yuan Xiangyu(College of Food science and Engineering;The Jiangsu Province Center of Collaborative InnovationCenter for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control andProcessing, Nanjing University of Finance and Economics , Nanjing 210023;Anhui Vocational College of Grain Engineering, Hefei 230011)

机构地区：[1]南京财经大学食品科学与工程学院 [2]江苏省现代粮食流通与安全协同创新中心 [3]江苏高校粮油质量安全控制及深加工重点实验室,南京210023 [4]安徽粮食工程职业学院,合肥230011

出　　处：《中国粮油学报》2019年第8期119-125,132,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2016YFD0401603,2017YFD 0401404);江苏省现代粮食流通与安全协同创新中心,江苏高校优势学科建设工程资助项目(PAPD);江苏高校品牌专业建设工程资助项目(TAPP)

摘　　要：研究了高水分稻谷中分离纯化的优势霉菌,以及探讨了微波工艺对染单一优势霉菌稻谷的菌落活性及后期储藏期间菌落数的影响。研究发现,从高水分稻谷中分离纯化分析得出优势霉菌是:链格孢霉、雪腐镰刀菌、白曲霉、灰绿曲霉、产黄青霉。然后在微波功率485、927和1349 W对染单一优势菌稻谷进行灭菌处理,发现稻谷表面霉菌降低约3 lg CFU/g,内部霉菌致死率约95%,同时随着微波时间的延长,受优势菌侵染的稻谷表面及内部霉菌数量均降低,致死率上升。此外通过微波工艺对杀菌后的稻谷侵染单一优势菌,以常规热风处理为对照组进行储藏,发现微波处理后稻谷霉菌生长量明显低于常规热风储藏的稻谷,有益于粮食长时间储藏。因此本文研究了微波工艺对高水分稻谷优势霉菌致死率及后期储藏的影响,为高水分粮食安全储藏提供一定的理论基础。In this paper, the dominant molds isolated and purified in high-moisture rice were studied, and the effects of microwave technology on the colony activity of single dominant moldy rice and the number of colonies during storage were discussed. In this study, it was found that the separation and purification analysis from high-moisture rice showed that the dominant molds were: Alternaria, Fusarium oxysporum, Aspergillus oryzae, Aspergillus oryzae, Penicillium chrysogenum. Thence, the single dominant bacteria rice was sterilized at microwave powers of 485, 927 and 1 349 W. It was found that the surface mold of rice decreased by about 3 lg CFU/g, and the internal mold lethality was about 95%. At the same time, with the prolongation of microwave time, the surface of the rice infected by the dominant bacteria and the number of internal molds decreased, and the mortality rate increased correspondingly. In addition, single dominant bacteria was infested on the sterilized rice by microwave technology, and stored as a control group by conventional hot air treatment. It was found that the growth of rice mold after microwave treatment was significantly lower than that of conventional hot air storage, which was beneficial for long-term storage of grain. Therefore, this paper studied the effect of microwave technology on the mortality and post-storage of high-moisture rice dominant mold, and provided a theoretical basis for high-moisture food safe storage.

关 键 词：微波 高水分稻谷 霉菌 致死率 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]