Abstract：Microbial succession and physico-chemical changes during ripening of four Chinese-style fermented sausages are investigated.The conclusions are as follows:Lactic acid bacteria(LAB) are the pre- dominant micro flora during ripening of fermented sausages.They rapidly maximized with population of 108cfu/ml at day 7 in the four type products respectively,and stayed almost constant afterwards.During the ripening days,they decreased. Micrococcus-staphylococci,second to lactic acid bacteria in count,increased too during fermenta- tion or in the first week.However,their incre- ment is small in contrast to that of LAB. Micrococcus-staphylococci,with the maximum of about 107cfu/g,were far below LAB all the time in the process of fermented dry sausages.
王令建；李星科；周海珍；李开雄. 发酵香肠在发酵过程中微生物变化的研究[J]. 肉类研究, 2006, 20(10): 22-24.
Wang Lingjian;Li Xingke;Zhou Haizhen;Li Kaixiong. Study on the Microbial Changing of Fermented Sausage in the Fermented Course. Meat Research, 2006, 20(10): 22-24.
2006, Vol. 20 
