摘要
本文概括介绍了发酵肉制品的分类,发酵常用微生物的种类、性质和作用,探讨了发酵对肉制品保藏的机理,并对发酵肉制品的前景进行展望。
This article discribed the types of fermented meat products, and the species, properties and actions of some commonly adopted microbes for fermentation ,then discussed the mechanism of meat products, preservation by fermenting.Finaly, expected the foreground of fermented meat products.
出处
《肉类研究》
2009年第4期62-65,共4页
Meat Research
关键词
发酵
肉制品
微生物
保藏
fermentation
meat products
microorganisms
preservation
