Huerta T, Hernandez J, Guamis B, Hernandez E
Department of Microbiology, Biological Sciences Faculty, University of Valencia, Spain.
Zentralbl Mikrobiol. 1988;143(6):475-82.
The main microbiological and physico-chemical parameters in dry-salted ham previously selected were determined during the elaboration process. All determinations were performed at 2 levels: surface and internal. The selected microbiological parameters were: total aerobes, halotolerant, lactic acid bacteria, yeasts and hazardous microorganisms. NaCl, nitrate, nitrite, water activity, moisture, pH, temperature and loss of weight were selected for the physico-chemical study. All microbial groups showed a similar behaviour, increasing along the first stages up to the third month of drying, then decreasing to numbers similar to the initial ones. Only the halotolerants maintained fairly high numbers during the last stages. Some groups were almost absent at internal levels. The hazardous bacteria showed different behaviour: whereas the faecal streptococci were fairly abundant during the whole study, coliforms almost disappeared at the final stages.
在干腌火腿的加工过程中，对之前选定的主要微生物和理化参数进行了测定。所有测定均在两个层面进行：表面和内部。选定的微生物参数为：需氧菌总数、耐盐菌、乳酸菌、酵母菌和有害微生物。理化研究选取了氯化钠、硝酸盐、亚硝酸盐、水分活度、水分、pH值、温度和失重。所有微生物菌群表现出相似的行为，在干燥的前几个阶段数量增加，直至第三个月，然后减少至与初始数量相似。只有耐盐菌在最后阶段保持相当高的数量。有些菌群在内部层面几乎不存在。有害细菌表现出不同的行为：在整个研究过程中，粪链球菌数量相当多，而大肠菌群在最后阶段几乎消失。
