牛肉发酵香肠成熟过程中菌相变化的研究

doi:10.7506/rlyj1001-8123-200612005

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Abstract The composition of microorganism and its changes during ripening of fermented sausages which were added with different kinds of microbial culture starters were studied in this paper,and the rules of microorganism was got.

Key words： fermented sausage lactic acid bacteria Mi- crococcusa ndS taphylococcus

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TS251.65

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	Articles by authors
	Lu Shiling
	Li Kaixiong

Cite this article:

Lu Shiling,Li Kaixiong. Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening[J]. Meat Research, 2006, 20(12): 12-14.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200612005 OR https://www.rlyj.net.cn/EN/Y2006/V20/I12/12

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