摘要
本文研究了在不同发酵剂作用下,在发酵香肠的成熟过程中微生物的构成和数量的变化,得出了微生物的变化规律。
The composition of microorganism and its changes during ripening of fermented sausages which were added with different kinds of microbial culture starters were studied in this paper,and the rules of microorganism was got.
出处
《肉类研究》
2006年第12期12-14,共3页
Meat Research
关键词
发酵香肠
乳酸菌
微球菌和葡萄球菌
fermented sausage,lactic acid bacteria,Micrococcus and Staphylococcus
