Effect of sterilization method on microbial diversity and quality of rice cake

Abstract

Abstract: In this study, rice cake was used as the research object. The influence of sterilization method on the microbial characteristics of rice cake was analyzed by the trend of the total number of colonies during storage. The 16S rDNA V3-V4 region was sequenced by Illumina Miseq high-throughput sequencing technology, further study the effects of sterilization methods on the richness and diversity of rice cake groups, and analyze the effects of sterilization methods on the quality of rice cakes by means of qualitative properties and sensory evaluation. The results showed that the total number of rice cake colonies with different sterilization methods increased with the storage time. The shelf life of the rice cakes in the water bath treatment group and the ethanol spray group was 15d and 12d respectively. It can be seen from the Alpha diversity analysis that sterilization methods are the richness and diversity of the rice cake group have great influence. Under the water bath treatment mode, the dominant bacteria are mainly Acinetobacter (40.49%), Pantoea (32.61%), Salmonella (12.33%); Under the genus Pantoea and Salmonella, the relative abundance decreased rapidly, and Acinetobacter (81.46%) and Microbacterium (10.74%) became the main dominant bacteria. The Young's modulus, firmness, toughness and masticatory power of the rice cake gradually increased with the storage time, and the elasticity, viscosity and sensory score showed a downward trend. The change trend of the ethanol spray group was more significant than that of the water bath treatment group. And the influence of the microbial flora structure diversity, water bath treatment is more suitable for fresh-keeping of rice cake, and can better maintain the quality of rice cake during storage.

Key words: rice cake, water bath treatment, ethanol spraying, quality, microbial diversity

CLC Number:

TS213.3

Tong-Hui SUN Jie CHEN li xueqin. Effect of sterilization method on microbial diversity and quality of rice cake[J]. FOOD SCIENCE, 0, (): 0-0.

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