摘要
本文介绍了发酵肉制品中常用微生物发酵剂的种类,着重阐述了细菌、霉菌和酵母菌在发酵肉制品中的作用。
This paper introduced the types of microorganisms which were applied in fermented meat product,and emphasized on the function of bacteria, yeast and mold.
出处
《现代食品》
2016年第7期127-128,共2页
Modern Food
关键词
发酵肉制品
细菌
霉菌
酵母菌
Fermented meat products
Bacteria
Yeast
Mould
