摘要
微生物发酵剂应用于肉类工业的历史不过30余年,至今已成为体现肉制品加工企业技术水平的标志。通过对发酵剂特性及其应用潜能的充分了解,有助于根据加工产品类型选择适宜的发酵剂,并通过控制加工过程,选择加工条件,以发挥发酵剂最佳特性,加工出优质产品。
In the meat industry starter cultures have been for30 years only, but nowadays their application has been a commonpractice on industrial scale. In general the species of suitable microorganisms were limited,in comparison to the manyspecies capable to grow in this kind of substrate. For a better understanding of these spocific the properties of starter culturesthe processing conditions to be fulfilled were beceby elucidated.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期306-310,共5页
Food Science
关键词
发酵剂
发酵香肠
微生物
应用
Fermented sausages Starter cultures Application
