如皋火腿微生物菌群分析  

Analysis of Microbial Bacteria Groups for Rugao Ham

作　　者：蒋云升[1] 郭本功[2] 席军[3] 董杰[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001 [2]清华大学餐饮服务中心,北京100000 [3]江苏长寿集团,江苏如皋226500

出　　处：《扬州大学烹饪学报》2004年第3期10-12,共3页Cuisine Journal of Yangzhou University

摘　　要：对如皋火腿微生态体系进行的研究表明,火腿中心部位发酵前期的菌系构成为嗜盐性球菌、杆菌和酵母,中期以球菌和酵母为主,后期只有球菌和少量的酵母分布,这些发酵菌群适应火腿高盐、低湿、常温环境生存和发酵,并产生独特风味。如皋火腿菌群构成所具有的特征,为发酵工艺的改进优化,提供了理论依据。The study on the microecosystem of Rugao ham shows that in the early period of fermentation in the central part of ham we found the bacterial salt-addicted bacillus, coccus and yeast and in the middle—mainly coccus and yeast, but at the late stage only coccus and a small amount of yeast can be found. These fermentation bacteria groups adapt themselves to the existing circumstances with high salt, low wet and normal temperature, and, meanwhile, after their being fermented produce a specific flavor. These characteristics specific for the composition of Rugao ham bacteria groups lay down a theoretical basis for the improvement and superiority of fermentation technology.

关 键 词：如皋火腿 发酵 微生物 质量控制 

分 类 号：TS201.3[轻工技术与工程—食品科学]