Study on the changes law of microbial flora during Yunnan Sanchuan ham processing.

The changes law of microbial flora during Sanchuan ham processing was studied, and the dominant bacteria was further identified by morphological and physiological and biochemical tests. The results showed that the curing period, dry period and ripening period were the stages of rapid increase, steady growth and reduction of total bacteria and Staphylococcus on the surface and inside of Sanchuan ham, respectively. The total Pseudomonas count on the inside of Sanchuan ham was higher than that on the surface during the whole processing, revealing a decreasing trend due to the competitive growth between microorganisms (except for the early curing period). The total Yeast count on the surface and inside of Sanchuan ham increased during the late curing period, but substantially decreased during ripening period. The identified dominant bacteria were Staphylococcus equorum and Staphylococcus simulans. In ham processing strengthening the control of time and temperature in the curing and dry period could help form precursor substance to further the unique flavor formation of ham in ripening period. [ABSTRACT FROM AUTHOR]