Analysis of bacteria and fungi flora in the processing of black blending powder

Authors

WANG Ya-fang, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China
HE Xin-yi, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China
YU Zheng-hong, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China
XU Tian-tian, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China
WU Hai-qing, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China

Abstract

Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of fungal species at the genus level showed that most of the fungi in the raw materials were sensitive to the high-temperature environment, and Auricularia had the highest relative content in the black powder, accounting for 97.99%, which indicated that baking could effectively reduce the number of fungi. Conclusion: This research provides technical support for bacteria and fungus control in the process of grain milling, improving the quality and safety and reference for the production of milling.

Publication Date

10-28-2021

First Page

67

Last Page

72,82

DOI

10.13652/j.issn.1003-5788.2021.10.012

Recommended Citation

Ya-fang, WANG; Xin-yi, HE; Zheng-hong, YU; Tian-tian, XU; and Hai-qing, WU (2021) "Analysis of bacteria and fungi flora in the processing of black blending powder," Food and Machinery: Vol. 37: Iss. 10, Article 12.
DOI: 10.13652/j.issn.1003-5788.2021.10.012
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/12

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