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《Chinese Journal of Microecology》 2003-05
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LI Ping-lan,SHEN Qing-wu,LV Yan-ni, et al. (College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China)  
Objective:To investigate the compose and role of microbiology in Xuanwei Ham,a Chinese traditional fermented meat product.Methods:Using different selective media to separate and enumerate the microorganisms.Results:The main microorganisms are Micrococci,Staphylococci and Molds ,which is different from fermented sausages,all of them reached 10 6 CFU/g on the surface and no less than 10 2 CFU/g in the internal tissue of end product. Lactic acid bacteria,Enterobacteriaceae and Enterococci are far lower than these three dominant organisms in this type product( P 0.01).Conclusion:That salt-tolerant Micrococci,Staphylococci and Molds are highly correlated with the unique flavor of Xuanwei Ham.
【Fund】: 国家“十五”攻关资助项目 (编号 :2 0 0 1BA5 0 1A11) ;; 国家863计划资助项目 (编号 :2 0 0 2 AA2 480 41)
【CateGory Index】: R155.5
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