发酵香肠中乳酸菌的应用研究

doi:10.7506/rlyj1001-8123-200905005

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Abstract The ingredients in the sausage into lactic acid bacteria strains can be produced through fermentation with stable characteristics of microbial fermentation and the typical fermented sausage flavor.Products can significantly improve the flavor and nutritional value of products enhance and prolong durability.

Key words： lactic acid bacteria fermented sausage flavor durability

PACS:

TS201.3

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	LI Yinghua
	SU Qiaoyan

Cite this article:

LI Yinghua,SU Qiaoyan. Application on Lactic Acid Bacteria in Fermented Sausage[J]. Meat Research, 2009, 23(5): 21-23 https://doi.org/10.7506/rlyj1001-8123-200905005

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200905005 OR https://www.rlyj.net.cn/EN/Y2009/V23/I5/21

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