Research advances in ham microorganisms / 生物工程学报
Chinese Journal of Biotechnology
; (12): 1410-1418, 2018.
Article
en Zh
| WPRIM
| ID: wpr-687677
Biblioteca responsable:
WPRO
ABSTRACT
Microbial communities of fermented foods have provided a tool for humans to preserve and develop flavor for long history. And they can also provide opportunities to study microbial community formation because of their reproducible and easy-to-manipulate feature. Dry-cured ham is one of the traditional fermented products. Some of the compounds produced during the hydrolysis and oxidation of proteins and fats in ham processing form a distinctive flavor of ham. Many microbes are involved in this process and biochemical reactions. In this review, we describe the ham microbial communities in different regions and their role in the formation of ham quality, and prospect the future research of ham microbiology.
Texto completo:
1
Base de datos:
WPRIM
Idioma:
Zh
Revista:
Chinese Journal of Biotechnology
Año:
2018
Tipo del documento:
Article