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.
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
关键词
如皋火腿
发酵
微生物
质量控制
Rugao ham
fermentation
microorganism
quality control
