发酵肉制品中常用微生物发酵剂

doi:10.7506/rlyj1001-8123-200908009

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Abstract The article introduced the origin,development and types of the microbial culture starters in fermented meat products.And the research status of microbial culture starters at home and abroad was also reviewed.In the end,the prospect was raised.

Key words： fermented meat products microbial culture starters research status

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TS201.3

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	Articles by authors
	ZHANG Xuemei
	YANG Yong

Cite this article:

ZHANG Xuemei,YANG Yong. Microbial Culture Starters in Fermented Meat Products[J]. Meat Research, 2009, 23(8): 37-41.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200908009 OR https://www.rlyj.net.cn/EN/Y2009/V23/I8/37

[1]	XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao. Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products[J]. Meat Research, 2023, 37(4): 61-68.