摘要
在干香肠的制作过程中 ,添加剂、发酵过程、生产过程中很多方面的变化都与发酵剂有关。本文详细介绍了常用于工业发酵的乳酸杆菌、片球菌。
During the processing of dry fermented sausage,additives,procedure of fermentation,numbers of changes in procedure are relevant to the starter culture.The metabolism and process of starter culture,such as Lactobacillus,Pediococci,Micrococci and Strephylococci,which are often used in industry,are detailed in this article.
出处
《肉类研究》
2003年第1期13-15,共3页
Meat Research
