摘要
主要讨论了发酵肉制品中所使用的发酵剂及它们的特性和应用,也介绍了优良发酵剂的筛选及构建,并对发酵剂的发展趋势进行了展望。
Microbial characters and application of the starter used in fermented meat were discussed, the method to screen and construct good microbial starter was also introduced. Finally, the developing trends of starter of fermented sausages were prospected.
出处
《肉类工业》
2006年第11期39-42,共4页
Meat Industry
关键词
发酵肉制品
发酵剂
菌种
fermentation, starter culture ,microbial strain
