馒头面团发酵过程中的微生物变化  

Microbial change in steamed bread dough fermentation

作　　者：马智刚[1] 刘长虹[1] 冯忠军 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052 [2]山东曹县卫生防疫站,274400

出　　处：《食品工业》2003年第5期11-13,共3页The Food Industry

摘　　要：探讨馒头面团长时间发酵过程中的酵母菌、醋酸茵、乳酸菌、大肠杆菌等微生物的变化。结果表明,发酵初期酵母菌数量增长较快,随着发酵的进行又逐步下降,最终酵母活力降至零;乳酸菌可以与酵母共生,并相互有利,它的变化与酵母密切相关;醋酸菌主要利用酵母的发酵产物,它的变化趋势基本上和酵母的趋势保持一致。大肠杆菌36h不超标。The paper primarily discussed the changes of yeast, lactic acid bacteria, acetic acid bacteria, coliform during steamed bread dough fermentation. The results showed that yeast increased quickly at initial stage, along with the fermentation, then it will decline, finally the fermentation activity became zero. Lactobacillus could intergrowth with yeast, and utilized each other, its change tie up with yeast. Acetic acid bacteria made use of the fermentation product of yeast, its change is consistent with yeast. The coliform did not go beyond the limit.

关 键 词：馒头面团 发酵 微生物 酵母菌 醋酸菌 乳酸菌 大肠杆菌 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]