摘要
以植物乳杆菌6003和葡萄球菌10145作发酵香肠的发酵剂,通过对发酵香肠pH值影响因素的研究,表明了糖的种类、葡萄糖浓度、盐浓度、发酵温度、肠衣直径大小对发酵香肠的发酵剂产酸性能均有较显著的影响。
L.plantarum 6003 and staphylococcus 10145 were used as starters in the ferment of sausage.In the course of the ferment,the various factors which affdcted the pH value of the ferment sausage were studied.Results showed that the acidifiability of the starcers were affected significantly by adding the different sugars,glucose concentration,salt concentration,ferment temperature and diamerer of ferment sausage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期56-59,共4页
Food Science
关键词
发酵香肠
发酵剂
产酸性能
影响因素
Ferment sausage Ferment starter Acidifiability Influence factors
