食品科学2012，Vol.33Issue(5)：183-187,5.
半干面腐败菌的分离与鉴定
Isolation and Identification of Spoilage Microorganisms of Semi-dry Noodles
李洁 1孙姝 1朱科学 1彭伟 1周惠明1
作者信息
摘要
Abstract
Objective： To explore the major spoilage microorganisms in semi-dry noodles and to provide theoretical basis of preservation. Methods： The major microorganisms in semi-dry noodles were isolated and identified by means of morphological and biochemical tests. Results： The dominant spoilage microorganisms were Bacillus and Staphylococcus. The isolated bacteria strains were Bacillus subtills, B. licheniformis, Staphylococcus epidermidis and S. aureus. The isolated mould strains belonged to the species of Aspergillus candidus, A. versicolor and Penicillum cyclopium. During the first 2 days, species ofB. subtills and B. licheniformis were dominant. After 2 days of storage, S. epidermidis became the dominant bacteria in the semi-dry noodles and S. aureus was also detected.关键词
半干面/腐败菌/分离/鉴定Key words
semi-dry noodles: spoilage microorganism/isolation/identification分类
轻工纺织引用本文复制引用
李洁,孙姝,朱科学,彭伟,周惠明..半干面腐败菌的分离与鉴定[J].食品科学,2012,33(5):183-187,5.
