| 猪肉半干发酵肠发酵剂的筛选 |
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| 引用本文： | 刘艳霞.猪肉半干发酵肠发酵剂的筛选[J].吉林农业科技学院学报,2010(1). |
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| 作者姓名： | 刘艳霞 |
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| 作者单位： | 吉林农业科技学院食品工程学院 |
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| 摘 要： | 以植物乳杆菌、啤酒片球菌、肉糖葡萄球菌、变异微球菌为菌种,通过组合筛选生产猪肉半干发酵肠的复合发酵剂,试验结果表明,生产猪肉半干发酵肠的复合发酵剂的最佳组合为:植物乳杆菌:肉糖葡萄球菌:变异微球菌=1:1:1。
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| 关 键 词： | 菌种 复合发酵剂 半干发酵肠 筛选 |
On Selection for the Ferment of Semi-dried Pork Sausage |
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| LIU Yanxia.On Selection for the Ferment of Semi-dried Pork Sausage[J].Journal Of Jilin Agricultural Science And Technology College,2010(1). |
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| Authors: | LIU Yanxia |
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| Institution: | LIU Yanxia(Jilin Agricultural Science , Technology College College of Food Engineering,Jilin 132101,China) |
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| Abstract: | Taking lactobacillus,beer pediococcus,s.carnosus and micrococcus varians as strain to select the complex ferment of semi-dried pork sausage from combination,the results showed that the best combination of producing semi-dried pork sausage was lactobacillus: s.carnosus: micrococcus varians=1:1:1. |
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| Keywords: | strain complex ferment semi-dried pork sausage select |
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