| 肉制品发酵剂的研究进展 |
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| 引用本文： | 潘明,汪志君,蒋云升.肉制品发酵剂的研究进展[J].肉类工业,2006(11):39-42. |
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| 作者姓名： | 潘明 汪志君 蒋云升 |
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| 作者单位： | 1. 扬州大学生物科学与技术学院,225009
2. 扬州大学食品科学与工程学院 225001 |
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| 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。
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| 关 键 词： | 发酵肉制品 发酵剂 菌种 |
| 收稿时间： | 2006-06-07 |
| 修稿时间： | 2006年6月7日 |
Development of starter of meat product |
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| PAN Ming,WANG Zhi-jun,JIANG Yun-sheng.Development of starter of meat product[J].Meat Industry,2006(11):39-42. |
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| Authors: | PAN Ming WANG Zhi-jun JIANG Yun-sheng |
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| Affiliation: | PAN Ming WANG Zhi-jun JIANG Yun-sheng |
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| Abstract: | 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. |
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| Keywords: | fermentation starter culture microbial strain |
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