摘要
对存在于发酵肉制品中的细菌、酵母菌和霉菌的种类进行了综述,其中重点介绍它们对发酵肉制品的品质、风味、组织状态的影响。
The sorts of bacteria, yeasts and mold existed in fermented meat products were summarized in this paper. And the effects of these microorganisms on quality, flavor and texture of fermentative meat products were emphasized.
出处
《肉类工业》
2007年第2期15-18,共4页
Meat Industry
关键词
发酵肉制品
细菌
酵母菌
霉菌
fermented meat products
bacteria
yeast
mold
