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| Screening and qualification of the fermented sausage strain |
| Wang Ling-jian;Li Kai-xiong |
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Abstract This text confirms the strains, which werescreened from mixed starter cultures, were usedfor fermented sausage produced. The biochemistryof the stains also were studied. The result wasobtained as follows: RFx1 is the lactobacillusplantarum,R F261i st hel actobacillusd elbrueckii,AFx1 is the microccus varians, ALx3 is thestaphylococcusc arnosus.
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2006, Vol. 20 
