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自然发酵风干肠生产过程中微生物变化及理化性质的分析 被引量：9

The multi-analysis of changes in microflora and physiochemistry of the naturally dry fermented sausages produced during the processing
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摘要 以自然发酵风干肠为研究对象,分析了生产过程中微生物数量和理化指标的变化。微生物方面,按总菌数、乳酸菌、葡萄球菌和酵母菌几个大类研究各自的变化以及相互之间的作用关系;理化方面,分析了pH值、水分含量、水分活度及总氮含量几个重要指标,并阐述了各个理化指标之间及其与微生物变化的关系。 The naturally dry fermented sausages were used for this study. The changes of microflora and physiochemistry during the processing were analyzed. Firstly, the changes of total bacteria, lactic acid bacteria, staphylococcus and yeast were analyzed. Secondly, the pH, the content of water, Aw and total nitrogen（TN） were analyzed.
作者 赵俊仁 纪玉刚 孔保华 王蔚新
机构地区 黄冈师范学院 东北农业大学
出处 《食品科技》 CAS 北大核心 2010年第1期137-140,共4页 Food Science and Technology
关键词 风干肠 乳酸菌 PH值 the dry fermented sausages lactic acid bacteria pH
分类号 TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献10

  • 1赵俊仁,孔保华.从风干肠中分离出的三株乳酸菌发酵性能的研究[J].食品科技,2007,32(8):54-58. 被引量：7
  • 2Ferreira V, Barbosa J, Vendeiro S M, et al. Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat science,2006,4(3):570-575.
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二级参考文献11

  • 1刘丽莉,杨协力.发酵肉制品中乳酸菌菌种筛选研究[J].农业机械学报,2006,37(8):229-231. 被引量：21
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引证文献9

二级引证文献86

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2010年 第1期

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