金华火腿发酵过程中微生物区系研究

Microorganisms Flora Study on Jinhua Ham Fermentation

本实验对金华火腿传统工艺发酵过程中微生物的数量及种类的变化进行了较详细深入的研究,检测了一年中金华火腿表面和深部微生物的数量变化规律、微生物的种类,并检测了发酵过程中水分、含盐量和pH值的动态变化。研究结果表明:金华火腿前期内部及表面微生物数量极少,晾晒时表面微生物数量增加,进入发酵室后内部微生物也很快增加达到106CFU/g,火腿成熟生香时期,内部微生物数量降至103CFU/g以下,优势菌相是葡萄球菌,其次是乳酸菌;内部酵母菌群中占优势的菌种主要有类筒假丝酵母、汉逊德巴利酵母、赛道威汉逊酵母、红酵母等,火腿表面的霉菌数量影响着内部的微生物。最初的阶段,二者一起增加,当霉菌的数量增加到一定水平时,抑制内部微生物的生长,使其数量减少;当霉菌数量减少时,内部微生物数量就会增加,发酵前期青霉菌占优势,主要有意大利青霉、简单青霉、灰绿青霉、柑桔青霉等。发酵后期,为曲霉菌占优势,主要包括萨氏曲霉、灰绿曲霉、黄柄曲霉等。金华火腿独特的风味与该地区特有的微生物区系有一定关系。

This experiment studied the microorganisms flora carefully during Jinhua ham fermentation. The numbers and varieties of microorganisms were assayed regularly, and also the water, salt and pH as well. The rusults showed that microorganism numbers and varieties of Jinhua ham are only a few at the first but increasing under the sunshine and in the internal part quickly to 10^6 CFU/g after entering the fermentation room. In August the numbers decrease to below 10^3 CFU/g.The predominant bacteria are Staphylococcus amd Lactobacillus, the predominant yeasts are Candida zeylanoides, Debaryomyces hansenii, Hansenula sydowiorum, Rhodotorula glautinis, and the predominant molds are Penicillium at first, including the P.italicum, P.simplicissimum, and then the Aspergillus including the A.sydowi, A.glaucus, A.flauipes and A.orzye. There is the close relationship between the flavor of Jinhua ham and microorganisms flora.