摘要
植物乳杆菌LY-78发酵液对冷藏牛肉表面沙门氏菌的抑菌效果,探讨发酵液对牛肉pH值、水分含量、感官质量等指标的影响。初步研究表明,该菌的发酵液能抑制冷却牛肉表面沙门氏菌的生长、延长冷却牛肉的货架期,而且对牛肉的品质无不良影响。
Investigating antibacterial effect of lactobacillus plantarum LY-78 fermentation solution for Salmonella of the surface of the frozen beef , to explore the effect of fermentation solution on beef pH, moisture content, sensory quality indicators, Preliminary studies suggest that its fermentation solution inhibiting the growth of Salmonellas of the surface of the frozen beef., Prolong the storage period of frozen beef, And no adverse effects on the quality of beef.
出处
《包装与食品机械》
CAS
2013年第2期18-21,共4页
Packaging and Food Machinery
