金华火腿成熟与微生物发酵的研究进展

Prospect of Study on the Jinhua Ham Maturating and Microorganism Fermenting

本文对金华火腿生产的研究现状、存在的主要问题做了详细的描述。传统金华火腿生产成熟的机理有的认为是内源酶促进的;一部分认为是微生物发酵促进的,描述了参与发酵的主要的微生物种类,提出了应科学地、完整地研究整个发酵过程中微生物动态变化与成熟生香的关系,并鉴定出参与发酵的优势微生物种类、微生物之间的比例,为使传统产品金华火腿生产走上工业化生产道路提供依据。

This article introduced the study present situation and main problems on Jinhua ham producing. There were two maturating mechanisms about traditional Jinhua ham producing: one view considered it was promoted by internal enzymes, the other thought it was accelerated by microorganism fermenting. The paper described main microorganisms that participated in fermenting. and put forward to completely study the relation between microorganism trend and the ham maturating and aromatizing, and appraised outstanding microorganism categories, so foundations were provided in order to produce ham industrially.