| 肉及肉制品中的细菌 |
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| 引用本文： | 李晓波.肉及肉制品中的细菌[J].肉类研究,2009(3). |
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| 作者姓名： | 李晓波 |
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| 作者单位： | 内蒙古农业大学,食品科学与工程学院,内蒙古,呼和浩特,010018 |
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| 摘 要： | 细菌是个体微小、形态简单的一类原核微生物。在自然界中,数量最多、分布最广,是导致食品腐败变质的主要原因。因此,本文对细菌的基本形态、结构、繁殖方式以及肉及肉制品中常见细菌的特性进行了综述,旨在为肉及肉制品中细菌的控制及防范,提供一定的理论依据。
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| 关 键 词： | 肉制品 细菌 腐败变质 |
The Bacteria in Meat and Meat Products |
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| LI Xiaobo.The Bacteria in Meat and Meat Products[J].Meat Research,2009(3). |
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| Authors: | LI Xiaobo |
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| Abstract: | The bacteria is a pronucleus microorganism,which form is small and simple in nature,the most widely distributed,the largest number.The spoilage of food was mainly due to the bacteria. Therefore,This paper summarized the morphology,structure,propagation of bacteria and the characteristics of ordinary bacteria in meat and meat products.It could provide a theoretical basis for controlling bacteria in meat and meat products. |
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| Keywords: | meat products bacteria spoilage |
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