发酵香肠及微生物发酵剂(一)

Fermented Sausages and Microbial Starter Culturse(1)

本文概括介绍了西式发酵香肠的主要种类、生干发酵肠的生产工艺及其在发酵和成熟过程中的微生物和生化变化，并对目前国外常用的微生物发酵剂的种类进行了分析，最后对发酵香肠的食用安全性作了阐述。

Main types,production technologies,and biochemical and microbial changes during ripening of fermented sausges.Starter cultures usually used in production of fermented sausages are also presented.Finally,safety problems about fermented sausages are dealt with.