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如皋火腿微生物菌群分析 预览 被引量:8

Analysis of Microbial Bacteria Groups for Rugao Ham
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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.
作者 蒋云升 郭本功 席军 董杰 JIANG Yun-sheng~1, GUO Ben-gong~2, XI Jun~3, DONG Jie~1 (1.College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, Jiangsu, China; 2.Qinghua University, Catering Service Center, Beijing 100000, China; 3. Jiangsu Changshou Group, Rugao 226500, Jiangsu, China)
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
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