Abstract：Effect of Environment Factors, Such as salt concentration, water activity, degree and time of fermentation, sugar concentration etc. on lactic acid bacteria was studied with response surface analysis experiment design of SAS. Sig- nificant environmental factors were assured and scientific mathematical models were founded. Con- ditions of the best technology of fermented sausage were salt 6.1%, Aw 0.932, fermen- tation degree 14.6℃, fermentation time 21 d, sugar 2.3%.
王令建；周海珍；李星科；王东；步洪疆；李开雄. SAS软件评价环境因子对发酵香肠发酵成熟过程中乳酸菌的影响[J]. 肉类研究, 2006, 20(7): 38-42.
Wang Ling-jian;Zhou Hai-zhen;Li Xing-ke;Wang Dong;Bu Hong-jiang;Li Kai-xiong. Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage. Meat Research, 2006, 20(7): 38-42.
2006, Vol. 20 
