生物加工过程2016，Vol.14Issue(2)：41-46,6.DOI:10.3969/j.issn.1672-3678.2016.02.008
糊米汁对烟叶发酵过程中微生物的影响
Effect of roasted-rice leachate on tabacco microorganisms during fermentation process
摘要
Abstract
Microbial changes in tobacco leaves during roasted⁃rice leachate fermentation were studied,to reveal the impact of roasted⁃rice leachate on tobacco microbial fermentation, both in liquid culture and solid⁃state culture. Roasted⁃rice leachate inhibited aerobic and anaerobic bacteria. The more roasted⁃rice leachate used,the more inhibition observed. Roasted⁃rice leachate itself did not inhibit mold and yeast, but it showed to suppress the growth of mold and yeast during stacked solid state fermentation process. The phenomenon might be caused by the extraordinary viscosity of fried⁃rice leachate,which could hinder the oxygen transfer and thus inhibit the growth of aerobic molds.关键词
糊米汁/烟叶/微生物/发酵Key words
roasted-rice leachate/tobacco leaves/microorganism/fermentation分类
生物科学引用本文复制引用
李士林,王宜君,张薄博,汤朝起,许赣荣..糊米汁对烟叶发酵过程中微生物的影响[J].生物加工过程,2016,14(2):41-46,6.基金项目
上海烟草集团有限责任公司科技项目 （）
