【摘要】 本文以西藏新鲜牦牛肉为研究对象，记录西藏新鲜牦牛肉在风干过程中微生物的种类和数量的变化，以及定期测定风干过程中牦牛肉自身的pH值。结果表明，细菌总数及乳杆菌、乳酸菌、微球菌、葡萄球菌呈上升趋势，优势细菌以乳酸菌、乳杆菌为主，pH变化基本上呈上升趋势。清酒广泛乳杆菌（Latilactobacillus sakei）和弯曲乳酸杆菌（Latilactobacillus curvatus）为优势种。更多还原

【Abstract】 This paper takes Tibetan fresh yak meat as the research object, records the changes in the type and quantity of microorganisms in the air-drying process of Tibetan fresh yak meat, and regularly measures pH value of the yak meat itself during the air-drying process. The results showed that the total number of bacteria, Lactobacillus, lactic acid bacteria, Micrococcus and Staphylococcus showed an upward trend, the dominant bacteria were mainly lactic acid bacteria and Lactobacillus, the pH change basically showed an upward trend. Latilactobacillus sakei and Latilactobacillus curvatus were the dominant species in sake.更多还原