摘要
采用嗜酸乳杆菌和植物乳杆菌混合而成的组合发酵剂生产发酵香肠，并对其理化特性进行了研究。结果表明： 实验组的氨基酸含量比对照组提高８ ％ ，脂肪酸含量变化不显著，亚硝酸盐含量明显下降。
The mixed Lactobacillus acidophilus with Lactobacillus plantarum were used as starter culture to producefermented sausage- The physics and chemistry property ofsausage were studied- The result showed thatthe amino acid in the group with lactic and bacteria was higher than the contral around 8 % - The total offatty acid had no change- The content of nitritein the group decreased apperently-
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
1999年第4期87-89,共3页
Journal of Jilin Agricultural University
基金
吉林省科委资助!(953541)
