Keywords
Rice, Production Line, Bacteria, Mold, Distribution Characteristics
Abstract
Taking peach blossom fragrant rice and Jinjian fragrant rice as objects, the distribution characteristics of bacteria and molds on rice production lines in summer and autumn were studied to determine the key points of microbial control during rice processing. The results showed that during the processing from raw rice to finished rice, the number of bacteria and molds gradually decreased, and the total number of bacteria at each sampling point was higher than the total number of molds. The influence of microbial species and sampling points on the number of microorganisms reached a very significant level (¦Á<0.0001). Rice variety has a significant impact on the number of microorganisms, while processing season has little impact on the number of microorganisms.
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Original research done by Hu Jian, Liu Qiaoyu, Zhao Siming
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