干腌火腿中微生物多样性及其分析方法的研究进展  

Research Progress on Microbial Diversity and Its Analytical Methods of Dry-cured Ham

作　　者：陈林[1] 王正莉 吉莉莉[1] 王卫[1] 张佳敏[1] CHEN Lin;WANG Zheng-li;JI Li-li;WANG Wei;ZHANG Jia-min(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2020年第11期178-180,共3页China Condiment

基　　金：成都大学青年基金项目(2018XZB06);四川省应用基础项目(2019YJ0670)。

摘　　要：干腌火腿具有原料特别、制作精细、风味独特的优点。干腌火腿生产过程中微生物群落、演替和功能代谢对火腿品质有着重要的影响。文章对干腌火腿中微生物多样性的研究方法进行了总结与分析,以期对我国干腌火腿的基础研究和产业化开发提供理论依据和方法参考。Dry-cured ham has the advantages of special raw materials,fine production and unique flavor.In the processing of dry-cured ham,the microbial community,succession and functional metabolism have an important impact on the quality of ham.In this paper,the research methods for microbial diversity of dry-cured ham are summarized and analyzed,in order to provide theoretical and methodological guidance for the basic scientific research and industrialization of dry-cured ham in China.

关 键 词：干腌火腿 微生物多样性 免培养分析法 

分 类 号：TS201.3[轻工技术与工程—食品科学]