Microbiological characteristics of cake prepared from rice flour and sticky r

skychen

Microbiological, chemical and sensory changes in MiGao (a traditional Chinese steamed cake) were studied during Wve days of storage
at 25 °C. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram-positive, catalase-positive cocci, Staphylococcus
aureus, Bacillus strains, yeasts and moulds, and pH and moisture content were also analyzed. Total plate counts in the products
under study in the third day of storage were in the range <103 CFU/g and the shelf-life of the product was estimated to be only two or
three days by the panelists. During the Wrst two days, Gram-positive bacteria were dominant, mainly represented by Staphylococcus epidermidis.
Bacillus strains occurred by the third day, reaching a maximum level of 1