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| The Common Microorganism and Its Characteristics from the Fermentation Meat Products |
| LI Xiaobo |
| Inner Mongolia Wulanchabu Vocational College,Biotechnology Department,Inner Mongolia Wulanchabu 012000 |
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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.
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2009, Vol. 23 
