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DISTRIBUTION OF MICROORGANISM IN SOYBEAN GRAIN AND ITS EFFECTS ON THE PROCESS OF SOYBEAN PRODUCTS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年04期
Page:
578-582
Research Field:
Publishing date:

Info

Title:
DISTRIBUTION OF MICROORGANISM IN SOYBEAN GRAIN AND ITS EFFECTS ON THE PROCESS OF SOYBEAN PRODUCTS
Author(s):
LIU Yu; GUO Shun-tang
Food Science and Nutritional Engineering College of China Agricultural University,Beijing,100083
Keywords:
Soybean; Microorganism; Distribution; Spoilage
PACS:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2007.04.024
Abstract:
Considering the problem that the microorganism could not been washed off during the industrial process of soybean products,this study focused on the distribution of microorganism in soybean grain.By using the surface and the vacuum degasification sterilization,measuring the soybean bacterial detection rate and the total bacterial numbers,it was demonstrated that the bacterial mainly attached on the outside surface of the soybean grain as well as the blowhole,at the same time the endophytic bacterial failed to be detected in the soybean cotyledon.After cleaning and dehulling according to the method of industrial process,it showed that the binding force of the microorganism with the soybean surface was apparent.And the study also revealed that the microorganism causing spoilage of soybean products is mainly the spore bacillus which exits in surface of the raw soybean

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Last Update: 2014-10-20