【摘要】：為研究鮮濕米粉中的優(yōu)勢菌,本文采用傳統(tǒng)微生物培養(yǎng)方法和16S r DNA技術(shù)對28℃條件下鮮濕米粉的腐敗菌進(jìn)行分離鑒定,并了解鮮濕米粉貯藏期間的優(yōu)勢菌群與主要優(yōu)勢菌。結(jié)果表明,鮮濕米粉在28℃條件下,1 d后其菌落總數(shù)超過限量要求,2 d后感官出現(xiàn)明顯腐敗變質(zhì);經(jīng)表型鑒定表明,其優(yōu)勢菌群包括腸桿菌科、乳酸菌、芽孢桿菌屬,經(jīng)基因型鑒定表明,腸桿菌屬是導(dǎo)致鮮濕米粉腐敗變質(zhì)的主要優(yōu)勢菌。隨著貯藏時間的延長,腸桿菌科占所有菌相的51.3%,是造成鮮濕米粉腐敗變質(zhì)的主要優(yōu)勢菌。
[Abstract]:In order to study the dominant bacteria in fresh wet rice flour, the traditional microbial culture method and 16s r DNA technique were used to isolate and identify the spoilage bacteria of fresh wet rice flour at 28 鈩，

本文編號：2240789