1、中國(guó)農(nóng)業(yè)大學(xué)碩士學(xué)位論文大豆籽粒中微生物的分布及黑龍江大豆致腐菌的種類(lèi)比較姓名：柳玉申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：糧食、油脂及植物蛋白工程指導(dǎo)教師：郭順堂20070601AbstractSoybeanproductsarepopularfortheir&liciousandrichinnutritionButshortshelflicedifficultyofhealthconditions’control，andotherfactorsre

2、strictthesoybeanproductscirculationanddevelopmentThevarietiesandnumberofbacteriacarriedbysoybeanaffectthesanitaryqualityofsoybeanproductsandshelflifedirectly12soybeanⅫpleswerecoUcctedfromdifferentregionsofHefion萄iangwere

3、analyzedinthisstudyAfterprocessedthroughsoakingcleaningtwiceandboilingstoragethesoymi|kat37。Cfor24kChangesoftotalnumberofbacteriaandsporewereinvestigatedduringsoymilknaturalprocessofspoilage，andthebactedaisolatedfromdiff

4、erentsoybeanswereclassificd，identifiedandcomparedSincethemicrorganisiminsoybeansisdifficulttogetridofduringthesurfacedisinfectiondecompressionandorganizationssupportingsterilizationandisolationandcultureorganizationmetho

5、dswereusedintheanalysisofdistributionandbindingcharacteristicsofmicrobesinthesoybean摯ajn支Thiscouldexplainthephenomenonthatmicroorganismsinsoybeanwe坤hardtocleanofforgetrido￡Theresn|tsshowedthatthemiaobinlsponageofsoybeanp

6、roductsWaSmainlycausedbybacilluswhichcAlmefromtherawsoybeansBacteriawerestronglyattachedtotheexternalsurfaceandepidermalstomatalofthesoybeanseeds，SOcleaningandpeelingwerehardtemovecompletelyButthebacteriawerenotfoundinth

7、ecotyledonsofSOybeanThecomparativeanalysisresultsofmicrobeinsoybeansfromdifferentplantingenvironmentshowedthattwomainkindsofbacilluswereinvolvedintheprocessofspoilage，whichdidnotshowadirectlinkbetweenproductionareavariet