摘要
细菌是个体微小、形态简单的一类原核微生物。在自然界中,数量最多、分布最广,是导致食品腐败变质的主要原因。因此,本文对细菌的基本形态、结构、繁殖方式以及肉及肉制品中常见细菌的特性进行了综述,旨在为肉及肉制品中细菌的控制及防范,提供一定的理论依据。
The bacteria is a pronucleus microorganism, which form is small and simple in nature, the most widely distributed, the largest number .The spoilage of food was mainly due to the bacteria. Therefore, This paper summarized the morphology, structure, propagation of bacteria and the characteristics of ordinary bacteria in meat and meat products. It could provide a theoretical basis for controlling bacteria in meat and meat products.
出处
《肉类研究》
2009年第3期42-46,共5页
Meat Research
关键词
肉制品
细菌
腐败变质
meat products
bacteria
spoilage
