The influence of microbial contamination on rice bran rancidity
The influence of microbial contamination on rice bran rancidity
复制标题
微生物污染对米糠酸败的影响
DOI：
10.1016/j.lwt.2021.111468
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发表时间：
2021-04
期刊：
影响因子：
--
通讯作者：
Zeyuan Deng
中科院分区：
文献类型：
--
作者：
Cheng-wei Yu;Ting Luo;Yu Cao;Changhao Wei;Zeyuan Deng
摘要米糠因其脂肪酶引起的快速酸败，严重阻碍了其储藏和利用。然而，很少有研究探索米糠酸败的其他因素。本研究从米糠中分离出5株具有脂肪水解性的芽孢杆菌，并将其接种到样品中，探讨微生物污染对米糠酸败的影响。将新鲜米糠分为4组：对照组(CG)、紫外线组(UG)、紫外线未接种组(UUG)和紫外线-五杆菌接种组(UIG)。31d后，UIG组的最终微生物数量显著高于其他三组。在贮藏过程中，UG的酸败比CG的酸败抑制了75%。接种5株分离菌株后，UIG组的酸败速度明显加快。CG、UG、UUG和UIG的酸值增加比例约为8：6：9：15。CG和UG的脂肪酶活性没有显著差异，而UIG和UUG的脂肪酶活性仅分别保持了约40.0%和80.0%。综上所述，微生物污染对米糠酸败有不可忽视的影响，在米糠的加工和保藏过程中应充分考虑微生物污染的控制。
Abstract The storage and utilization of rice bran are severely impeded due to the rapid rancidity caused by its lipase. However, little research was carried out to explore other factors for rice bran rancidity. In this study, five Bacilli with lipid hydrolysis abilities were isolated from rice bran and then inoculated into sample to explore the influence of microbial contamination on rancidity. Fresh rice bran was divided into four groups, including control group (CG), ultraviolet group (UG), ultraviolet-uninoculated group (UUG) and ultraviolet-five Bacilli inoculated group (UIG). The final microbial amount in UIG was significantly higher than other three groups after 31 days. The rancidity of UG was restrained to 75% compared with CG during storage. And the rancidity of UIG group was accelerated significantly after being inoculated with the five isolated strains. The increase ratio of acid values between CG, UG, UUG and UIG was about 8:6:9:15. The lipase activities performed no significant difference between CG and UG, but UIG and UUG only maintained about 40.0% and 80.0% of lipase activities. In summary, microbial contamination had a non-negligible influence on rice bran rancidity, and controlling the microbial contamination should be fully considered during the processing and preservation of rice bran.
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