| 我国传统酿造食品卫生微生物标准刍议 |
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| 引用本文： | 白凤翎. 我国传统酿造食品卫生微生物标准刍议[J]. 中国酿造, 2008, 0(5): 81-83 |
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| 作者姓名： | 白凤翎 |
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| 作者单位： | 渤海大学辽宁省食品质量安全与功能性食品重点实验室,辽宁锦州121000 |
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| 摘 要： | 对我国传统酿造食品的特点和酿造工艺进行分析，阐明酿造过程中发酵微生物、发酵产物和污染微生物之间的相互关系，分析了我国酿造食品的卫生标准现状，提出了应进一步修订我国传统酿造食品微生物标准的建议。
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| 关 键 词： | 酿造食品 微生物 卫生标准 建议 |
| 文章编号： | 0254-5071（2008）05-0081-03 |
| 收稿时间： | 2007-09-03 |
Discussion on national microbiological criteria for traditional brewing foods |
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| BAI Fengling. Discussion on national microbiological criteria for traditional brewing foods[J]. China Brewing, 2008, 0(5): 81-83 |
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| Authors: | BAI Fengling |
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| Abstract: | The characteristics and brewing technologies of traditional brewing, food are analyzed. The interrelations of brewing microorganisms, fermenting products and contaminative microorganisms are explicated. The situation of national microbiological criteria of brewing food hygiene are introduced. The proposals for revising national microbiological criteria of traditional brewing food are put forward in this paper. |
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| Keywords: | brewing food microorganism hygienic criteria proposal |
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