| 糌粑生产过程中的微生物类群及其污染控制 |
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| 引用本文： | 林坤,王睿,雷鸣. 糌粑生产过程中的微生物类群及其污染控制[J]. 四川食品与发酵, 2007, 43(1): 11-14 |
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| 作者姓名： | 林坤 王睿 雷鸣 |
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| 作者单位： | 四川大学轻纺与食品学院,成都,610065;四川大学轻纺与食品学院,成都,610065;四川大学轻纺与食品学院,成都,610065 |
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| 摘 要： | 通过对糌粑生产工艺的研究及对主要生产环节进行微生物分析，了解了糌粑生产中微生物的类群及污染的来源情况，并提出了一些减少微生物来源的建议和措施。结果表明，细菌主要有枯草芽孢杆菌、乳酸杆菌、丁酸芽孢梭菌等；霉菌主要有白地霉、白曲霉、黄曲霉、总状毛霉等。
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| 关 键 词： | 糌粑 生产过程 微生物类群 |
| 文章编号： | 1671-6892(2007)01-0011-0004 |
| 修稿时间： | 2007-01-08 |
The Microorganism Clusters and the Pollution Control in the Production Line of Zanba |
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| LIN Kun,WANG Rui,LEI Ming. The Microorganism Clusters and the Pollution Control in the Production Line of Zanba[J]. Sichuan Food and Fermentation, 2007, 43(1): 11-14 |
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| Authors: | LIN Kun WANG Rui LEI Ming |
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| Abstract: | The types of microorganism clusters and the sources of pollution in the production of Zanba(masted qingke barley flour)were known through the research of Zanba's production craft and microorganism analysis of the main process in the article.At the same time,some suggestions and measures that reduced the sources of microorganism were gave. Result showed that the germs mainly had Bacillus subtilis,Lactobacillus lactis,Clostridium butyricum etc,and the fungus mainly had G.candidum Lk.exper,A.eandidus Lk,A flay us Lk,M racemosus Fres etc. |
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| Keywords: | Zanba process microorganism clusters |
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