发酵米粉中微生物及对米粉品质影响研究进展  

Research Progress on Microorganisms in Fermented Rice Noodles and The Effect on The Quality of Rice Noodles

作　　者：熊香元 张立钊 陈力力[1] 周玥[1] Xiong Xiangyuan;Zhang Lizhao;Chen Lili;Zhou Yue(College of Food Science and Technology Hunan Agricultural University,Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha,410128)

机构地区：[1]湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室,长沙410128

出　　处：《中国粮油学报》2020年第8期170-176,共7页Journal of the Chinese Cereals and Oils Association

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

摘　　要：发酵米粉比未发酵米粉可以获得更好的口感和品质,发酵过程中微生物对发酵米粉的品质有重要作用。了解发酵米粉中的主要微生物及其对米粉品质的影响,既能为提高传统自然发酵米粉的品质提供参考,又能促进现代生物技术在米粉发酵上的应用。综述了发酵米粉主要微生物的组成及其对米粉的理化性质、微观结构、感官品质、安全性的影响和目前利用纯菌种强化发酵对米粉品质的影响等方面的研究进展,并对目前研究中存在的问题进行了总结,对未来的研究趋势进行了展望。Fermented rice noodles have better flavor and quality than unfermented rice flour.Microorganisms in fermentation process play an important role in the quality of fermented rice noodles.Understanding the main microorganisms in fermented rice noodles and their effect on rice noodles would provide reference for improving the quality of traditional natural fermented rice noodles and contribute to the application of modern biotechnology in rice flour fermentation.In this paper,the composition of main microorganisms in fermented progress,and their effects on the physicochemical properties,microstructure,sensory quality and safety of rice noodles were reviewed,and the current research progress of using pure bacteria to strengthen fermented rice noodles was summarized.The existing problems in the current study were summarized,and research trends in the future also proposed.

关 键 词：发酵米粉 微生物 生物技术 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]