| 馒头贮存过程中的微生物变化 |
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| 引用本文： | 马智刚,刘长虹,张梅. 馒头贮存过程中的微生物变化[J]. 粮油食品科技, 2004, 12(3): 5-6 |
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| 作者姓名： | 马智刚 刘长虹 张梅 |
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| 作者单位： | 郑州工程学院,粮油食品学院,河南,郑州,450052;郑州工程学院,粮油食品学院,河南,郑州,450052;郑州工程学院,粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 通过测定馒头贮存过程中的微生物变化,得出细菌数量与pH值呈现高度显著负相关,温度较高湿度较大时,引起馒头变质的主要是细菌;在低温和水分活度较低时引起馒头变质的主要是霉菌。
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| 关 键 词： | 馒头贮存 微生物 pH值 |
| 文章编号： | 1007-7561(2004)03-05-02 |
| 修稿时间： | 2003-11-20 |
Microorganism change during Chinese steamed bread in storage |
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| MA Zhi-gang,LIU Chang-hong,ZHANG Mei. Microorganism change during Chinese steamed bread in storage[J]. Science and Technology of Cereals,Oils and Foods, 2004, 12(3): 5-6 |
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| Authors: | MA Zhi-gang LIU Chang-hong ZHANG Mei |
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| Abstract: | The change of microorganism during the steamed bread in storage was studied.The results indicated that the relationship between the quantity of bacteria and the pH value was negative correlation.When the temperature and the humidity were high,the bacteria played an important role to make the steamed bread metamorphosed.On the other hand,when the temperature and water activity were low,the mildew had an important effect on the steamed bread metamorphosed. |
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| Keywords: | Chinese steamed bread storage microorganism pH value |
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