| 发酵香肠乳酸菌发酵剂筛选标准 |
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| 引用本文： | 马德功,王成忠,崔文文,赵振铃.发酵香肠乳酸菌发酵剂筛选标准[J].肉类研究,2007,2(12):31-33. |
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| 作者姓名： | 马德功 王成忠 崔文文 赵振铃 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,济南,2503532
2. 山东福田药业有限公司,禹城,253000 |
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| 摘 要： | 乳酸菌是发酵香肠最重要的发酵剂菌种。本文介绍了发酵香中乳酸菌的作用,乳酸菌发酵剂的发展历史,着重探讨了发酵香肠乳酸菌发酵剂筛选标准。
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| 关 键 词： | 发酵香肠 乳酸菌 筛选标准 |
| 文章编号： | 1001-8123(2007)12-0030-03 |
Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages |
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| MA De-gong.Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages[J].Meat Research,2007,2(12):31-33. |
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| Authors: | MA De-gong |
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| Abstract: | Lactic acid bacteria is the most important micro-organism that used for starter culture of fer-mented sausages The function of the lactic acid bacteria in fermented sausages and the develop-ment history of lactic acid bacteria starter culture for fermented sausages were introduced in this paper.The selection criteria of lactic acid bacteria used as starter cultures of the fermented sausages are mainly discussed. |
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| Keywords: | fermented sausage lactic acid bacteria selection criteria |
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