|
|||||
|
|
| 糙米发芽过程中优势细菌分离鉴定 | |
| 引用本文： | 付湘晋,李秀明,李忠海,胡叶碧,张慧.糙米发芽过程中优势细菌分离鉴定[J].粮食与油脂,2011(4). |
| 作者姓名： | 付湘晋 李秀明 李忠海 胡叶碧 张慧 |
| 作者单位： | 1. 中南林业科技大学食品科学与工程学院, 湖南 长沙 410004;中南林业科技大学绿色食品研究所, 湖南 长沙 410004;湖南省粮油质量控制重点实验室, 湖南 长沙 410004 2. 中南林业科技大学食品科学与工程学院,湖南 长沙,410004 3. 中南林业科技大学食品科学与工程学院, 湖南 长沙 410004;中南林业科技大学绿色食品研究所, 湖南 长沙 410004 |
| 摘 要： | 研究糙米在发芽过程中细菌总数变化,分离、纯化、鉴定发芽糙米中优势细菌;以营养琼脂为培养基,采用十倍稀释法分离、纯化发芽糙米中优势细菌,并采用16S rDNA测序与基因比对方法鉴定发芽糙米优势细菌。发芽过程中,细菌总数先减少再增加,在发芽完成时,细菌总数达7.08×108 cfu/g;分离到1株优势细菌,该细菌菌株与蜡样芽孢杆菌(Bacillus cereus)16S rDNA序列相似性为99.5%;所以,发芽糙米存在食品安全隐患,必须控制糙米发芽过程中微生物。 |
| 关 键 词： | 发芽糙米 糙米 优势菌 蜡样芽孢杆菌 |
Screening and identification of dominant bacterial of germinated brown rice |
|
| FU Xiang-jin , LI Xiu-ming , LI Zhong-hai , HU Ye-bi , ZHANG Hui.Screening and identification of dominant bacterial of germinated brown rice[J].Cereals & Oils,2011(4). | |
| Authors: | FU Xiang-jin LI Xiu-ming LI Zhong-hai HU Ye-bi ZHANG Hui |
| Affiliation: | FU Xiang-jin1,2,3,LI Xiu-ming1,LI Zhong-hai1,HU Ye-bi1,ZHANG Hui1,2(1.School of Food Sci.and Engin.,Central South University of Forestry and Technology,Changsha 410004,China,2.Institute of Green Food,3.Hunan Key Lab.of Cereal and Oil Quality Control,China) |
| Abstract: | To study the total bacterial count of brown rice during germination,to isolate and identify the dominant bacterial of germinated brown rice.The nutrient agar was used to isolate and count the bacterial,and the dominant bacterial of germinated brown rice was identified through 16S rDNA sequencing.During the germination of brown rice,the count of bacterial reached 7.08×108 cfu/g in the end,one bacterial strain was isolated and its 16S rDNA sequence had 99.5% similarity with Bacillus cereus.The dominant strain of germinated brown rice was Bacillus cereus. |
| Keywords: | germinated brown rice brown rice dominant strain bacillus cereus |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |