摘要
干腌火腿具有原料特别、制作精细、风味独特的优点。干腌火腿生产过程中微生物群落、演替和功能代谢对火腿品质有着重要的影响。文章对干腌火腿中微生物多样性的研究方法进行了总结与分析,以期对我国干腌火腿的基础研究和产业化开发提供理论依据和方法参考。
Dry-cured ham has the advantages of special raw materials,fine production and unique flavor.In the processing of dry-cured ham,the microbial community,succession and functional metabolism have an important impact on the quality of ham.In this paper,the research methods for microbial diversity of dry-cured ham are summarized and analyzed,in order to provide theoretical and methodological guidance for the basic scientific research and industrialization of dry-cured ham in China.
作者
陈林
王正莉
吉莉莉
王卫
张佳敏
CHEN Lin;WANG Zheng-li;JI Li-li;WANG Wei;ZHANG Jia-min(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第11期178-180,共3页
China Condiment
基金
成都大学青年基金项目(2018XZB06)
四川省应用基础项目(2019YJ0670)。
关键词
干腌火腿
微生物多样性
免培养分析法
dry-cured ham
microbial diversity
culture-independent method