The performance of compound fermentation agent and its influence on the microbial and physical and chemical properties of dry-picked ham
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Last Update: 2020-06-20
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Source: Internet
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Author: User
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Toledano, of the Department of Food Science and Technology at the University of Cordoba in Spain, studied the properties of two compound fermentation agents and their effects on the microbial and physical properties of dry-cured hamcompound fermentation agent 1 is: penicillium chrysogenum, penicillium digitatum, penicillium nalgiovense, Hanson debaryomysiesi Lactobacillus plantarum and Lactobacillus acidophilus, Pedioccusoc pentosaceus, and micrococcus (Micrococcus varians)compound fermentation agent 2 is: Lplantarum-Lacidophilus s.PPentosaceus s.Mvariansgroup 1 ham without fermentation agent, group 2 ham added compound fermentation agent 1, group 3 ham added compound fermentation agent 2, 3 sets of ham processing process0, 9, 48, 74, 112, 142, 166 and 211 days of determinationresults were used by lactic acid bacteria and P.chrysogenum and DA combination of fungal strains such as hansenii with protein hydrolysis activity, such as group 2 ham, does not affect the main processing properties of dry-cured ham and may even enhance some of the desired aspects, such as non-protein nitrogen contentThe compound use of lactic acid bacteria and fungal fermentation agents had no significant effect on lactic acid bacteria, and its number was better than that of the control groupThe 3rd group of hams vaccinated with lactic acid bacteria only (i.ecompound fermentation agent 2) had a higher sulfur-barbiturate reaction material valueNo potentially pathogenic microorganisms were detected in all hamscompound fermentation agent 2 has the potential for dry-cured ham productionSource: Meat Research
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