摘要
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 change rule of the microbial groups, including the microbial numbers and their composition was gained during maturation of the fermented beef sausage through comparing the different kinds of fermentation starters.
出处
《肉类工业》
2007年第2期30-32,共3页
Meat Industry
关键词
发酵香肠
乳酸菌
微球菌和葡萄球菌
fermented sausage
lactic acid bacteria
micrococcus spp. and staphylococcus spp
