摘要
研究了人工接种发酵微生物木糖葡萄球菌(Slaphlococcus xylosus)和季也蒙假丝酵母(Candida guilliermondii)火腿发酵工艺,发酵时间缩短到2~3个月,火腿质量符合标准.
This paper has studied the processing technology for fermenting ham that slaphlococcus xylosus and candida guilliermondii are inoculated by manual work, the hour for fermenting can be shortened to 2~3 months, but the quality of hams accord with standard.
出处
《食品科技》
CAS
北大核心
2003年第6期20-22,共3页
Food Science and Technology
基金
江西省科技厅科技发展计划项目(1998109)。
关键词
火腿
微生物
发酵
ham
microorganism
fermentation
