米粉生产过程中大米发酵液的菌相变化研究  

Changes of microflora in rice fermentation broth during rice noodle production

作　　者：熊香元 欧阳雅琦 张立钊 陈力力[1,2] 周玥 龚慧可[1] XIONG Xiangyuan;OUYANG Yaqi;ZHANG Lizhao;CHEN Lili;ZHOU Yue;GONG Huike(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学和生物技术湖南省重点实验室,湖南长沙410128

出　　处：《中国酿造》2020年第8期42-46,共5页China Brewing

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102107)。

摘　　要：为了探究米粉生产过程中大米发酵液的菌相变化规律,以不同发酵时间的大米发酵液为研究材料,测定pH值的变化;采用选择培养基进行细菌、乳酸菌、霉菌酵母、球菌及肠杆菌的菌落计数和形态观察,并运用修正的Gompertz模型对菌落总数和乳酸菌进行生长动力学模型的拟合。结果表明,大米发酵液主要含有乳酸菌、霉菌酵母、球菌,其中乳酸菌数量最高,达2.56×10^8 CFU/mL,采用修正的Gompertz模型能较好地拟合大米发酵液中菌落总数及乳酸菌的生长情况,获得最大比生长速率分别为0.657 d^-1、1.418 d^-1,延滞期(LPD)分别为0.023 d、0.224 d,稳定期最大菌落数对数值分别为8.40、8.41,且模型的判定系数R2均>0.95。此结果为进一步研究米粉发酵剂、保证米粉发酵质量、维护食品安全提供依据。To explore the changes of microflora in rice fermentation broth during rice noodle production,using the rice fermentation broth with different fermentation time as research materials,the change of pH was determined,the total count of bacteria,lactic acid bacteria,mold,yeast,cocci and Enterobacterium was counted and the colonial morphology was observed by selective media,and the growth kinetics models of total bacterial count and lactic acid bacteria were fitted by the modified Gompertz model.The results showed that the rice fermentation broth mainly contained lactic acid bacteria,mold,yeast and cocci,among which the lactic acid bacteria were the highest,up to 2.56×10^8 CFU/ml.The growth situation of total bacterial count and lactic acid bacteria could be fitted well by modified Gompertz model,the maximum specific growth rate was 0.657 d^-1,1.418 d^-1,the lag phase duration(LPD)was 0.023 d,0.224 d,the logarithm of the maximum colony count in the stable period was 8.40,8.41,respectively,and the determination coefficients R2 of the model were all more than 0.95.The results provided a basis for further research on rice noodle starter,ensuring the quality of rice noodle fermentation and maintaining food safety.

关 键 词：大米发酵液 米粉 菌相 生长模型 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]