| 牛肉发酵香肠成熟过程中菌相变化的研究 |
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| 引用本文： | 卢士玲,李开雄. 牛肉发酵香肠成熟过程中菌相变化的研究[J]. 肉类研究, 2006, 20(12): 12-14. DOI: 10.7506/rlyj1001-8123-200612005 |
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| 作者姓名： | 卢士玲 李开雄 |
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| 作者单位： | 石河子大学食品学院,新疆,832003;石河子大学食品学院,新疆,832003 |
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| 摘 要： | 本文研究了在不同发酵剂作用下,在发酵香肠的成熟过程中微生物的构成和数量的变化,得出了微生物的变化规律.
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| 关 键 词： | 发酵香肠 乳酸菌 微球菌和葡萄球菌 |
Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening |
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| Lu Shiling,Li Kaixiong. Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening[J]. Meat Research, 2006, 20(12): 12-14. DOI: 10.7506/rlyj1001-8123-200612005 |
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| Authors: | Lu Shiling Li Kaixiong |
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| Affiliation: | Lu Shiling Li Kaixiong |
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| Abstract: | The composition of microorganism and its changes during ripening of fermented sausages which were added with different kinds of microbial culture starters were studied in this paper,and the rules of microorganism was got. |
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| Keywords: | fermented sausage lactic acid bacteria Mi- crococcusa ndS taphylococcus |
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