Abstract Mixing with Lactobacillus plantarum and the Pediococous pentosaceus as starter curture of fermented sausage. The best result that determined by three factors orthogonal test were inoculator scale 8%,ferment tempture 33℃,Lactobacillus plantarum to Pediococous pentosaceus ratio 1:1.
2007, Vol. 21 
