微生物菌群调控对卤板鸭卤水防腐物质种类及含量影响的研究

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Abstract： This study took brine of salted duck as the object to explore the influence of microbial fora regulation on its preservative substances. Different microbial groups are added to the brine，and the physical and chemical indexes，the numberof microorganisms，and the types and contents of antiseptic substances of the brine are regularly detected.The results show that adding a complex bacterial community of lactic acid bacteria and yeast can increase thecontentof organic acids in the brine，lower the pH value，inhibit the growth of harmful microorganisms，and promote the generation of some volatile substances with preservative effects.

Keywords： microbial flora regulation; organic acid; volatile substance

卤板鸭作为一种具有悠久历史和独特风味的传统腌腊制品，其品质形成与卤水的特性密切相关。（剩余3788字）