干腌火腿中微生物生境与菌群关系的研究  

Study on Relationship between Microflora and Their Ecosystem in Dry-cured Ham

作　　者：蒋云升[1] 薛党辰[1] 董杰[1] 郭本功[1] 刘莎[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《食品科学》2007年第9期336-339,共4页Food Science

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

摘　　要：对干腌火腿微生物生境与菌群关系进行了研究。结果表明,火腿原料肉属高盐介质,发酵过程中NaCl含量未有变化,pH值略有上升,Aw渐趋下降,NaNO2含量略有增加。适应火腿高盐、低湿、常温环境生存和发酵的菌系构成,发酵前期为嗜盐性球菌、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、实验证实这些发酵菌群会产生独特风味,从而为构建火腿腌制剂、发酵剂以及控温控湿发酵工艺提供了理论依据。The study on relationship between microflora and their ecological environment in dry-cured ham was made for the first time. The results showed that these fermental microflora adapt themselves to the existing circumstances with the high salt, low wet and normal temperature. Meanwhile, after their being fermented a specific flavor is prodluced. In early period of fermentation in the central part of dry-cured ham, the miqoflora is mainly made of the salt-addicted bacillus, coccus and yeasts; and in the middle period, mainly coccus and yeasts; but at the late stage, only coccus and a small amount of yeast can be found. These specific characteristics for the composition of dry-cured ham microflora lay down a theoretical basis for the improvement and superiority of fermentation technology.

关 键 词：干腌火腿 菌群 生境 

分 类 号：TS201.3[轻工技术与工程—食品科学]