米浆水全循环利用过程微生物菌群变化规律研究
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摘要
对米浆水全循环利用过程中微生物菌群的变化规律进行研究,为进一步探究米浆水全循环利用的可行性提供理论依据.结果表明:5 h循环浸米工艺,前期乳酸菌和其他细菌均快速增加,且其他细菌的增加速度较乳酸菌快,后期乳酸菌快速繁殖,其他菌则受其抑制迅速减少,米浆水酸度短期趋于平衡,非常适合周期性投料操作;12 h循环浸米工艺,酸度同样能够在短期内趋于平衡,且可操作性较强;24 h循环浸米工艺,前期微生物菌群繁殖速度相对缓慢,米浆水酸度稳定周期较长,但可操作性最强,同样适合连续性投料操作.
In this paper, microbial flora change during the whole recycling process of rice milk water is studied to provide theoretical basis for further exploring the feasibility of its whole recycling process. The results show that in the 5 h rice soaking process cycle, lactobacillus and other bacteria increase rapidly in the early stage, and the growth rate of other bacteria is faster than that of lactobacillus. In the later stage, lactobacillus rapidly multiplies while other bacteria are rapidly reduced by its inhibition. The acidity of the rice milk water tends to balance in the short term, which is very suitable for cyclic feeding operation. This is similar for the 12 h rice soaking process cycle, in which the acidity can be in stable state with a short period, and the operability is good. The 24 h cycle rice soaking process has relatively slow reproduction rate of microbial flora in the early stage, and the acid stability period of the rice milk water is relatively long, which is suitable for continuous feeding operation.
In this paper, microbial flora change during the whole recycling process of rice milk water is studied to provide theoretical basis for further exploring the feasibility of its whole recycling process. The results show that in the 5 h rice soaking process cycle, lactobacillus and other bacteria increase rapidly in the early stage, and the growth rate of other bacteria is faster than that of lactobacillus. In the later stage, lactobacillus rapidly multiplies while other bacteria are rapidly reduced by its inhibition. The acidity of the rice milk water tends to balance in the short term, which is very suitable for cyclic feeding operation. This is similar for the 12 h rice soaking process cycle, in which the acidity can be in stable state with a short period, and the operability is good. The 24 h cycle rice soaking process has relatively slow reproduction rate of microbial flora in the early stage, and the acid stability period of the rice milk water is relatively long, which is suitable for continuous feeding operation.
引文
[1] 毛青钟.黄酒生产中副产物的综合利用[J].酿酒科技,2000(2):78.
[2] 毛青钟.黄酒浸米浆水及其微生物变化和作用[J].酿酒科技,2004(3):73-75.
[3] 俞关松.米浆水在白酒生产中的消化与应用[J].酿酒,1996(4):35.
[4] 俞卫华,钱俊青.黄酒米浆水的混凝澄清技术研究[J].科技通报,2002,18(3):197-199.
[5] 魏桃英,张秋汀,沈丽敏,等.对黄酒米浆水综合回用的研究[J].酿酒科技,2016(2):100-103.
[6] 焦新萍,曾金红,王灵芝,等.黄酒酿造米浆水处理技术的研究进展[J].酿酒科技,2017(2):106-108.
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[8] Duarte W F,Dias D R,Oliveira J M,et al.Raspberry( Rubus idaeus L.)Wine:Yeast Selection,Ensory Evaluation and Instrumental Analysis of Volatile and Other Compounds[J].Food Research International,2010(43):2303-2314.
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[12] 李海霞,何国庆,楼风呜,等.黄酒酿造中浸米浆水有机物组成及其微生物富集的研究[J].中国食品学报,2011,11(8):168-173.
[13] Lpandic K,Zelger S,Banszky L K,et al.Identification of Yeasts Associated with Milk Products Using Traditional and Molecular Techniques.Food Microbiology,2006,23(4):341-350.
[14] 董银苹.乳酸杆菌分离鉴定技术研究进展[J].卫生研究,2008,37(4):508-510.
[15] 马玉玲.马奶酒乳酸菌的分离鉴定及其生物活性的研究[D].呼和浩特:内蒙古农业大学,2005:63-68.
[16] 张丽珂,周鸽鸽,孟宪刚.传统发酵食品浆水中厌氧微生物分离鉴定初探[J].食品科技,2010,35(4):39-41.
[17] 张轶,王玉丽,陈晓前,等.传统发酵食品一浆水中微生物的分离与初步鉴定[J].食品科学,2007,28(1):219-222.
[18] 成潇龙,杨海麟,章升,等.黄酒酿造浸米水中抑菌物质的分离纯化鉴定及其活性的测定[J].中国酿造,2015,34(5):48-51.
[19] 毛青钟.黄酒浸米浆水及其微生物变化和作用的探讨[J].调研综述,2005(1):8-12.
[20] 段海波,马晓年,李超,等.卡尔费休法在大米水分测定中的应用[J].安徽农业科学,2014,42(10):3056-3057.
[21] 朱小芳,张凤杰,俞剑桑,等.黄酒浸米水中细菌群落结构及优势菌代谢分析[J].食品科学,2017,38(10):82-86.
[2] 毛青钟.黄酒浸米浆水及其微生物变化和作用[J].酿酒科技,2004(3):73-75.
[3] 俞关松.米浆水在白酒生产中的消化与应用[J].酿酒,1996(4):35.
[4] 俞卫华,钱俊青.黄酒米浆水的混凝澄清技术研究[J].科技通报,2002,18(3):197-199.
[5] 魏桃英,张秋汀,沈丽敏,等.对黄酒米浆水综合回用的研究[J].酿酒科技,2016(2):100-103.
[6] 焦新萍,曾金红,王灵芝,等.黄酒酿造米浆水处理技术的研究进展[J].酿酒科技,2017(2):106-108.
[7] 胡健,张国华,张雨,等.米浆水回用技术对黄酒酿造的影响[J].酿酒科技,2010(8):25-31.
[8] Duarte W F,Dias D R,Oliveira J M,et al.Raspberry( Rubus idaeus L.)Wine:Yeast Selection,Ensory Evaluation and Instrumental Analysis of Volatile and Other Compounds[J].Food Research International,2010(43):2303-2314.
[9] Steven W E,Carol M B,Martin T A,et al.Free Ammonia and Toxicity Criteria in a Polluted Urban Lake[J].Water Pollution Federation,1990,62(6):771-779.
[10] 拉马尔奥·R.S.废水处理概论[M].严忠琪,王凤石,译,北京:中国建筑工业出版社,1981:23.
[11] Bortone G,Gemelli S,Rambaldi A,et al.Nitrification,Denitrification and Biological Phosphate Removal in Sequencing Batch Reactors Treating Piggery Wastewater[J].Water Science and Technology,1992,26(5):977-986.
[12] 李海霞,何国庆,楼风呜,等.黄酒酿造中浸米浆水有机物组成及其微生物富集的研究[J].中国食品学报,2011,11(8):168-173.
[13] Lpandic K,Zelger S,Banszky L K,et al.Identification of Yeasts Associated with Milk Products Using Traditional and Molecular Techniques.Food Microbiology,2006,23(4):341-350.
[14] 董银苹.乳酸杆菌分离鉴定技术研究进展[J].卫生研究,2008,37(4):508-510.
[15] 马玉玲.马奶酒乳酸菌的分离鉴定及其生物活性的研究[D].呼和浩特:内蒙古农业大学,2005:63-68.
[16] 张丽珂,周鸽鸽,孟宪刚.传统发酵食品浆水中厌氧微生物分离鉴定初探[J].食品科技,2010,35(4):39-41.
[17] 张轶,王玉丽,陈晓前,等.传统发酵食品一浆水中微生物的分离与初步鉴定[J].食品科学,2007,28(1):219-222.
[18] 成潇龙,杨海麟,章升,等.黄酒酿造浸米水中抑菌物质的分离纯化鉴定及其活性的测定[J].中国酿造,2015,34(5):48-51.
[19] 毛青钟.黄酒浸米浆水及其微生物变化和作用的探讨[J].调研综述,2005(1):8-12.
[20] 段海波,马晓年,李超,等.卡尔费休法在大米水分测定中的应用[J].安徽农业科学,2014,42(10):3056-3057.
[21] 朱小芳,张凤杰,俞剑桑,等.黄酒浸米水中细菌群落结构及优势菌代谢分析[J].食品科学,2017,38(10):82-86.