食品工业科技2009，Vol.30Issue(11)：116-117,121,3.
不同条件对糙米发芽过程中微生物数量的影响
Effect of different germination process on the number of microorganisms in germinated brown rice
唐柳 1张峻 1齐欣 1陈颖1
作者信息
- 1. 天津市林业果树研究所农产品加工研究中心,天津,300112
- 折叠
摘要
Abstract
The number of microorganisms in germinated brown rice by different methods and at different temperatures was studied.The results showed that the higher the temperature and the longer the germination time, the more the number of microorganisms in germinated brown rice by either soaking or gaseous process.Besides, regular cleaning during germination could reduce the total microbial number to a limited extent.For example,the total microbial number in brown rice with or without washing germinated by soaking method at 25℃ for 48h was 1.31 × 10~8 cfu/g and 2.43 × 10~8cfu/g, respectively.Whereas the number of microorganisms in germinated brown rice by flowing water at 25℃ for 48h was only 6.5 × 10~3cfu/g, which indicated that the number of microorganisms in germinated brown rice could be controlled within a range of relatively safe by this method.关键词
糙米/发芽/细菌总数Key words
brown rice/ germination/ total microbial number分类
轻工纺织引用本文复制引用
唐柳,张峻,齐欣,陈颖..不同条件对糙米发芽过程中微生物数量的影响[J].食品工业科技,2009,30(11):116-117,121,3.
