Abstract：The microorganism in the fermentation meat products,may reduce the growth of the putrefaction bacterias,to hasten color,to reduce the production of nitrosamine,to suppress the growth of pathogenic microorganism,guarantees the long shelf-life of meat.Therefore,This paper summarized the common microorganism and its characteristic in the fermentation meat product.It could provide a theoretical basis for the development of starter cultures and the fermentation meat products.
李晓波. 发酵肉制品常用的微生物及其特性[J]. 肉类研究, 2009, 23(7): 65-69.
LI Xiaobo. The Common Microorganism and Its Characteristics from the Fermentation Meat Products. Meat Research, 2009, 23(7): 65-69.
2009, Vol. 23 
