摘要
用植物乳杆菌,葡萄球菌,汉逊酵母菌3个菌种作为发酵剂,通过耐盐和耐亚硝酸盐以及正交试验得到最佳生产条件为:植物乳杆菌:葡萄球菌:汉逊酵母为2∶1∶2,发酵温度30℃,接种量2%。发酵香肠时间为18 h。
The Lactobacillus plantarum,Staphylococci and Debaryomyces hanseni were used as starter culture. The best producing conditions can be achieved by the orthogonal test design and the experiment of salt tolerance and NaNO_2 resistance.The optimal technology was that the ratio of the above mentioned three strains was 2：1：2,and the best temperature of fermentation,inoculation rate,fermentation time was 30℃,2%,18h, respectively.
出处
《中国农学通报》
CSCD
北大核心
2010年第3期77-80,共4页
Chinese Agricultural Science Bulletin
关键词
发酵香肠
植物乳杆菌
葡萄球菌
汉逊酵母菌
fermented sausage
lactobacillus plantarum
staphylococci
debaryomyces hanseni
