| 发酵剂微生物及其代谢与发酵香肠的工艺控制 |
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| 引用本文： | 罗欣,朱燕.发酵剂微生物及其代谢与发酵香肠的工艺控制[J].食品与发酵工业,2002,28(3):67-71. |
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| 作者姓名： | 罗欣 朱燕 |
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| 作者单位： | 山东农业大学食品学院,泰安,271018 |
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| 基金项目： | 国家“九五”科技攻关计划课题“牛肉产品加工技术研究”(No .95- 0 0 3- 0 3- 0 5)的一部分 |
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| 摘 要： | 综述了发酵香肠生产中应用发酵剂的目的、作用和作用机理 ,并从工艺学的角度阐述了通过工艺参数如发酵温度、水分活度、配方等控制 ,调节微生物的代谢过程 ,改善发酵香肠的品质
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| 关 键 词： | 发酵剂 代谢 发酵香肠 品质控制 |
| 修稿时间： | 2001年9月18日 |
Metabolism of Starter Cultures and Technological Control of Fermented Sausages |
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| Luo Xin,Zhu Yan.Metabolism of Starter Cultures and Technological Control of Fermented Sausages[J].Food and Fermentation Industries,2002,28(3):67-71. |
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| Authors: | Luo Xin Zhu Yan |
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| Abstract: | The objectives of starter culture application and the function and mechanism of starter culture were reviewed. Meanwhile it indicated that the interests of food technologists in microbiological ecology was to adjust the microorganism metabolism and improve the quality of fermented sausage by means of controlling its fermenting temperature, water activity, and formula etc. |
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| Keywords: | starter culture metabolism fermented sausage quality control |
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