发酵肉制品中微生物的作用

doi:10.7506/rlyj1001-8123-200807007

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Abstract This paper introduced the types of microorganisms which were applied in fermented meat product, and emphasized on the function of bacteria, yeast and mold. Then, the product safety was simply analyzed.

Key words： Fermented meat products Bacteria Yeast Mould Safety

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TS201.3

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	Cao Li-qun

Cite this article:

Cao Li-qun. The Function of Microorganisms in Fermented Meat Products[J]. Meat Research, 2008, 22(7): 27-29.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200807007 OR https://www.rlyj.net.cn/EN/Y2008/V22/I7/27

[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.