Research advances in ham microorganisms.

Author: Panpan HUANG ¹ ; Xianzhi JIANG ² ; Jianqing TIAN ¹
Author Information

1. State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
2. Moon Biotech Co. Ltd, Beijing 102299, China.
Publication Type:Journal Article
Keywords: fermented food; ham; microbial communities
From: Chinese Journal of Biotechnology 2018;34(9):1410-1418
CountryChina
Language:Chinese
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.