宣威火腿及其微生物作用菌群的研究：I.宣威火腿？..

The Studies of Xuanwei Hams and Its Functional Micro flora——Ⅰ.Primary Beneficial and Harmful Microflora on Traditional Xuanwei Hams and Their Effect on Quality of Hams

自宣威火腿群中分离到100株以上真菌、放线菌,30株细菌,其中70株以上真菌分属于24个属群中.从量上统计,酵母菌群占腿体总菌量的60～70％,青霉、木霉、根霉、毛霉、黑曲霉等有益或无害菌群占8～15％,烟曲、黄曲、杂曲霉等无益菌群占7～10％,细菌占10％左右.腿体内酵母含量高寸达10~6～10~7个/g以上.酵母不但是火腿全发酵中的优势有益菌群,而且对成熟火腿维生素E、脯氨酸、色氨酸等香甜成分的增加及风味的形成起重要作用。

More than 130 strains of microbes in which bacteria is about 10% in amount were isolated from many hams.There are 24 genera and group among 70 strains of fungi. Yeasts are 60-70% of all fungi on hams, and Penicillium, Trichoderma, Rhizupus, Mucor, Aspergillus niger being 8-15% of all fungi, A.funigatus, A.flavus, A. versicolor and other non beneficial fungi being 7-10% of all fungi on the basis of quanity statistics.In addition, we find especially that microbes in meat of hams are mainly yeasts besides small quantity of bacteria, proved by examine.Every grame of meat in ham contained yeasts.106-107.The yeasts are undoubtedly superior microflora on surface but also in hams. Yeasts there are important effect on increase of verious vitamin especially E and a number of componennt forming savoury, sweet especially proline and tryptophan as well as in forming of taste in whole fermentation of hams and its mature at later stage. Xuanwei hams , Inoculated with yeasts at preserring in salt, may guarantee and en-昲ance the quality of hams which is including savoury and taste. Experimental result also proved Xuanwei hams on which molds are not growing would well finished their fermentative way, mature as well as forming its peculiar taste and can guarantee their quality.