【摘要】 目的 :了解宣威火腿成熟产品中的微生物菌相构成 ,探讨微生物在宣威火腿中所起的作用。方法 :采用选择性培养基对宣威火腿成熟产品中的主要微生物菌相进行分离和计数。结果 :与发酵香肠不同 ,宣威火腿中的优势菌群为葡萄球菌和微球菌、霉菌 ,它们的数量在火腿表面均达到了 10 6 CFU/ g以上 ,而乳酸菌及肠杆菌、肠球菌的数量均明显低于优势菌群 (P<0 .0 1)。结论 :耐盐性的葡萄球菌和微球菌的代谢活动以及火腿表面大量霉菌的生长是宣威火腿独特风味形成的基础。更多还原

【Abstract】 Objective:To investigate the compose and role of microbiology in Xuanwei Ham,a Chinese traditional fermented meat product.Methods:Using different selective media to separate and enumerate the microorganisms.Results:The main microorganisms are Micrococci,Staphylococci and Molds ,which is different from fermented sausages,all of them reached 10 6 CFU/g on the surface and no less than 10 2 CFU/g in the internal tissue of end product. Lactic acid bacteria,Enterobacteriaceae and Enterococci are far lower than these three dominant organisms in this type product( P <0.01).Conclusion:That salt-tolerant Micrococci,Staphylococci and Molds are highly correlated with the unique flavor of Xuanwei Ham.更多还原