Abstract：This work studied the effects of zingibain and actinidin on microfloral changes during the processing and ripening of dry-cured mutton ham. Fresh and three-day salted Biceps femoris muscles as well as samples from the control, 0.05% zingibain and 0.05% actinidin addition groups taken at the early (day 8), middle (day 15) and later stages (day 23) of air drying and on day 30 of ripening were used as experimental objects. Polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE) was used to analyzed the microflora. Results showed that Staphylococcus saprophyticus, Macrococcus epidermidis, S. edaphicus, Hafnia paralvei, and Leuconostoc gelidum were the dominant bacteria in all samples. Staphylococcus was the most diverse genus. The two proteases could enrich the microbial species in dry-cured mutton ham. Staphylococcus xylosus appeared on day 30 of maturation for the treatment groups. During the entire process, the microflora remained relatively stable and was little affected by the two proteases.
阿尔祖古丽·阿卜杜外力，玉素甫·苏来曼，巴吐尔·阿不力克木. 生姜蛋白酶和猕猴桃蛋白酶对干腌羊火腿微生物菌相变化的影响[J]. 肉类研究, 2020, 34(4): 8-12.
Aerzuguli·ABUDUWAILI, Yusufu·SULAIMAN, Batuer·ABULIKEMU. Effect of Zingibain and Actinidin on Microfloral Changes during Processing and Ripening of Dry-Cured Mutton Ham. Meat Research, 2020, 34(4): 8-12.
2020, Vol. 34 
