作　　者： ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《粮食与油脂》 2010年第4期45-47,共3页

摘　　要： 对生鲜湿面产品中菌相进行分析,探讨引起生鲜湿面腐败主要菌相,根据对霉菌菌落宏观形态和显微镜镜检结果,共鉴定霉菌属为7个,其中4种为毛霉属,2种为青霉属,1种未知菌属,研究表明,引起生鲜湿面产生霉变和霉味主要霉菌是毛霉和青霉。 To investigate the compose and role of microbiology in mechanism wet-flesh noodle, and studied on the main microorganisms which could make the wet-flesh noodle corrupt, The research was shown： what could corrupt was fungus, it included that 7 nurospora, which were 4 mucor and 2 penicillium and 1 unkonwn microbiology, it was caused the wet-flesh noodle corrupt, mucor and penicillium were the major microbiology.

关 键 词： 生鲜湿面 菌相 腐败菌

领　　域： [轻工技术与工程] [轻工技术与工程]