如皋火腿用霉菌性表面涂膜发酵剂的应用研究  

The Study of Application of Fermentation on the Surface of Rugao Ham

作　　者：蒋云升 潘明 汪志君 薛党辰 

机构地区：[1]扬州大学

出　　处：《食品与发酵工业》2007年第7期81-84,共4页Food and Fermentation Industries

基　　金：江苏省"十五"科技攻关项目(BE2005331);扬州大学基金项目(2006XJJ17)

摘　　要：从80条不同发酵期如皋火腿表面自然生长的菌群中,分离到152株霉菌菌株,分属曲霉、青霉和毛霉,剔除5株产毒菌株后,以蛋白酶、脂肪酶活性作为筛选指标,经初筛、复筛,得到1株产蛋白酶、脂肪酶活性强,对革兰氏阳性球菌、杆菌有抑制作用,不产生真菌毒素的菌株P111,经形态结构和显微观察鉴定为产黄青霉,以该菌株涂布接种于刚上架的腌腿表面,生成的火腿香气浓郁,口感鲜嫩。152 strains of moulds have been isolated and purified from the surface of eighty Rugao ham in different fermentation stages, five strains that produce mycotoxins were excluded, as well as others produce aspergillus, penicillium ,mucorales. One strain of P. chrysogenus of the highest protease and lipase＇s activity is screened. Apply inoculated p. chrysogenus on the surface of the cured legs generated appealing flavor and taste. The result showed that artificial inoculation presented improved food safety and better quality control than that in traditional methods.

关 键 词：如皋火腿 产黄青霉 表面发酵剂 食品安全 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]