| 剑门火腿菌相构成及主要腐败菌特性分析 |
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| 引用本文： | 李欣蔚,迟原龙,贾冬英,黄灏,姚开.剑门火腿菌相构成及主要腐败菌特性分析[J].中国酿造,2012(11):132-134. |
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| 作者姓名： | 李欣蔚 迟原龙 贾冬英 黄灏 姚开 |
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| 作者单位： | [1]四川大学轻纺与食品学院,四川成都610065 [2]成都大学师范学院,四川成都610106 |
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| 摘 要： | 采用选择性培养基法对剑门火腿中的菌相构成进行了分析。结果表明,剑门火腿中的微生物主要为葡萄球菌、微球菌和酵母菌,其表层数量明显高于内部,乳酸菌主要分布于火腿内部,霉菌主要存在于火腿表层。剑门火腿中主要细菌的耐盐、耐酸、耐亚硝酸盐及致腐能力分析结果显示,葡萄球菌和乳酸菌的某些菌株是导致其腐败的主要微生物。
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| 关 键 词： | 剑门火腿 菌相构成 腐败菌 特性 |
Microflora and characteristics of main spoilage bacteria in Jianmen ham |
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| LI Xinwei,CHI Yuanlong,JIA Dongying,HUANG Hao,YAO Kai.Microflora and characteristics of main spoilage bacteria in Jianmen ham[J].China Brewing,2012(11):132-134. |
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| Authors: | LI Xinwei CHI Yuanlong JIA Dongying HUANG Hao YAO Kai |
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| Affiliation: | 1. College of Light Industry, Textile and Food Engineering, Sichuan University,Chengdu 610065, Cin＇na; 2. School of Teacher Education, Chengdu University, Chengdu 610106, China) |
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| Abstract: | The microflora in Jianmen ham was analyzed by different selective media. The results indicated that Staphylococcus, Micrococcus and yeasts were dominant microorganisms in Jianmen ham, and their contents in the exterior of ham were higher than those in the interior. Lactic acid bacteria were mainly distributed in the interior of ham, but molds only existed in the exterior of ham. The tolerance to acid, nitrite and NaC1, and the spoilage capabilities of the main bacteria in Jianmen ham were analyzed. The results showed that certain strains of Staphylococcus and lactic acid bacteria were the main microbes leading to ham spoilage. |
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| Keywords: | Jianmen ham microflora composition spoilage bacteria characteristics |
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