Study on the Environment of Microorganism during the Fermentation of Jian Chang Dry-cured Duck

The Jian Chang Dry-cured Duck was used to study the environment of microorganisms during fermentation in the experiment.Effects of facts such as water-activity,pH value,acid value,peroxide value,free amino nitrogen,salt,nitrites was inspected during the fermentation.The result of inspection showed that the value of water-activity were reducing by time.Acid value,peroxide value,free amino nitrogen were growing by time.Salt and pH were first increased and then decreased.Nitrites were opposite.Analysis on the microorganisms fermentation which based on the result of inspection.The results showed that inner environment of dry-cured duck affected the majority of microorganism's growth.