期刊论文

中文

粮食与油脂

1008-9578

2011

4

41-43

10.3969/j.issn.1008-9578.2011.04.011

本校为第一机构

研究糙米在发芽过程中细菌总数变化,分离、纯化、鉴定发芽糙米中优势细菌;以营养琼脂为培养基,采用十倍稀释法分离、纯化发芽糙米中优势细菌,并采用16S rDNA测序与基因比对方法鉴定发芽糙米优势细菌。发芽过程中,细菌总数先减少再增加,在发芽完成时,细菌总数达7.08×10^8 cfu/g;分离到1株优势细菌,该细菌菌株与蜡样芽孢杆菌（Bacillus cereus）16S rDNA序列相似性为99.5%;所以,发芽糙米存在食品安全隐患,必须控制糙米发芽过程中微生物。

To study the total bacterial count of brown rice during germination,to isolate and identify the dominant bacterial of germinated brown rice.The nutrient agar was used to isolate and count the bacterial,and the dominant bacterial of germinated brown rice was identified through 16S rDNA sequencing.During the germination of brown rice,the count of bacterial reached 7.08×108 cfu/g in the end,one bacterial strain was isolated and its 16S rDNA sequence had 99.5% similarity with Bacillus cereus.The d...