摘要
研究了在不同发酵剂作用下,发酵香肠成熟过程中微生物的构成和数量变化。在发酵香肠的成熟过程中,乳酸菌一直是优势菌,在第8天达到最大,即108cfu/g以上,微球菌和葡萄球菌与乳酸菌的变化趋势基本一致,但远低于乳酸菌。
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. Lactic acid bacteria （LAB） are the predominant microflora during ripening of fermented sausage, its maxmum bacterial number is beyond 108 cfu/g at day 8. The tend of Micrococcus and Staphylococcus is unanimous to LAB,but the mumber of Micrococcus and Staphylococcus is far blower than the LAB.
出处
《西北农业学报》
CAS
CSCD
北大核心
2007年第4期245-247,共3页
Acta Agriculturae Boreali-occidentalis Sinica
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
