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.
| Translated title of the contribution | Research advances in ham microorganisms |
|---|---|
| Original language | Chinese (Traditional) |
| Pages (from-to) | 1410-1418 |
| Number of pages | 9 |
| Journal | Sheng wu gong cheng xue bao = Chinese journal of biotechnology |
| Volume | 34 |
| Issue number | 9 |
| DOIs | |
| Publication status | Published - 25 Sept 2018 |
| Externally published | Yes |
Keywords
- Dietary Fats/metabolism
- Dietary Proteins/metabolism
- Fermented Foods/microbiology
- Food Microbiology
- Meat Products/microbiology
- Oxidation-Reduction
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