Abstract：Mixing with Lactobacillus plantarum and the Pediococous pentosaceus as starter curture of fermented sausage. The best result that determined by three factors orthogonal test were inoculator scale 8%,ferment tempture 33℃,Lactobacillus plantarum to Pediococous pentosaceus ratio 1:1.
杨秀娟；王艳梅；马俪珍. 以植物乳杆菌和戊糖片球菌为发酵剂的发酵香肠工艺研究[J]. 肉类研究, 2007, 21(8): 22-26.
Yang Xiujuan. Research on Fermented Sausage with the Starter Culture of L. Plantarum and P. Pentosaceus. Meat Research, 2007, 21(8): 22-26.
2007, Vol. 21 
