摘要
对传统工艺制作的三川火腿加工中微生物区系的动态变化规律进行了研究,并通过形态学和生理生化试验对优势菌进行分离鉴定.结果表明,腌制期、风干期和焐灰期分别为三川火腿表面和内部细菌和葡萄球菌数量的增长期、稳定期和减少期;除腌制初期外,火腿内部假单胞菌数量均高于其表面,且在整个加工过程中由于微生物之间的竞争性关系呈逐渐降低趋势;腌制后期为火腿表面和内部霉菌数量的急剧增长期,但在焐灰期骤减,直至未检出.三川火腿优势菌为马尾葡萄球菌和模仿葡萄球菌.加工过程中加强对腌制期和风干期的时间与温度控制,有利于形成前体物质,从而更好地促进焐灰期火腿优良风味的形成.
The changes law of microbial flora during Sanchuan ham processing was studied,and the dominant bacteria was further identified by morphological and physiological and biochemical tests.The results showed that the curing period,dry period and ripening period were the stages of rapid increase,steady growth and reduction of total bacteria and Staphylococcus on the surface and inside of Sanchuan ham,respectively.The total Pseudomonas count on the inside of Sanchuan ham was higher than that on the surface during the whole processing,revealing a decreasing trend due to the competitive growth between microorganisms（except for the early curing period）.The total Yeast count on the surface and inside of Sanchuan ham increased during the late curing period,but substantially decreased during ripening period.The identified dominant bacteria were Staphylococcus equorum and Staphylococcus simulans.In ham processing strengthening the control of time and temperature in the curing and dry period could help form precursor substance to further the unique flavor formation of ham in ripening period.
出处
《轻工学报》
CAS
2017年第5期8-15,共8页
Journal of Light Industry
基金
国家自然科学基金项目(31460445)
关键词
三川火腿
微生物区系
生理生化鉴定
Sanchuan ham
microbial flora
physiological and biochemical identification
