香肠发酵剂及其研究进展

发酵香肠作为优良的传统风味食品是发酵肉制品中产量最大的一类代表性产品,其中发酵剂的筛选及使用对其质量稳定性和风味、安全性各方面起到了决定性的作用.本文介绍了香肠发酵剂中几种常用菌属,具有优良性状发酵菌种的研究发展以及酶制剂在发酵剂中的引入的研究情况。

Sausage Starter and Its Research Development

As qualified traditional flavour food, fermented sausage has the largest output among fermented meat products. Screening and using of starters have critical effects on many aspects such as quality stability, flavour and security of final product of fermented sausage. This paper introduced several kinds of frequently-used bacteria as starters in sausage, development of starter bacteria with qualified characteristics and introduction of eenzymatic preparation into starters of fermented sausage.