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- Keywords fermented sausage;selection;micrococci;staphylococci; 发酵香肠;菌种筛选;葡萄球菌;微球菌;
- Keywords fermented sausage;staphylococcus;bacteriocin;probiotics; 发酵香肠;葡萄球菌;细菌素;益生菌;
- Keywords Fermented sausage;Lactic acid bacteria;Micrococcus and Staphylococcus; 发酵香肠;乳酸菌;微球菌和葡萄球菌;
- Keywords fermented sausage,meat sarter cultures,sreening,LAB,staphylococci and micrococci; 发酵香肠;发酵剂;筛选;乳酸菌;葡萄球菌和微球菌;
- Keywords fermented sausage;lactic acid bacteria;micrococcus spp;staphylococcus spp; 发酵香肠;乳酸菌;微球菌和葡萄球菌;
- Keywords fermented sausage used beef;Lactobacillus casei;S.carnosus;fermentedt echnology.; 牛肉发酵香肠;干酪乳杆菌;肉糖葡萄球菌;发酵工艺;
- Keywords Fermentation Pentose piece coccus I9 Fermentation sausage; 发酵剂;戊糖片球菌I9;发酵香肠;
- Keywords fermented sausages;Probiotics;Lactobanillus;starter cultures; 发酵香肠;益生菌;乳酸菌;发酵剂;
- Keywords fermented sausages;probiotics;lactobacillus spp.;starter cultures; 发酵香肠;益生菌;乳酸菌;发酵剂;
- Keywords fermented sausages;meat sarter cultures;lactic acid bacteria;screening;application; 发酵香肠;发酵剂;乳酸菌;筛选;应用;
- The function of nitrate reductase, hydrogen peroxidease, proteaseand lipase that produced by microorganism in fermented sausage were elaborated. 本文阐述了发酵香肠中由微生物产生的硝酸还原酶、过氧化氢酶、蛋白酶和脂酶的作用。
- The harm of Salmonella、Staphylococcus aureus、 Listeria monocytogenes and Biogenic amines in fermented sausage and the step of cut down harm wasi ntroducedi nt hist ext. 本文着重介绍了发酵香肠中沙门氏菌、金黄色葡萄球菌、李斯特氏菌和生物胺对健康的危害以及将这些危害降到最低程度的措施。
- Microbial leaven as an agent used in fermented sausage production enhances the sausage flavor,depresses the growth of harmful microbes and prolongs the time on the goods shelf. 香肠发酵剂具有改善发酵香肠的风味,抑制有害微生物的生长,延长货架期等作用。
- Keywords garlic;dry fermented sausage;enterobacteria;inhibition; 大蒜;干发酵香肠;肠道菌;抑制;
- Flavour compounds of fermented sausage are formed through carbohydrate fermentation ,fat metabolism, nitrogenous compounds decompound and spices . 发酵香肠的风味物质主要来自于碳水化合物、脂肪、蛋白质的代谢和氧化,以及人为添加的香辛料。
- Keywords biogenic amines;dry fermented sausage;starter culture; 生物胺;干发酵香肠;发酵剂;
- The fermented sausage samples were collected from three different factories in Xinjiang, Shandong and Hunan province respectively and taken in three different fermentation stages. 所用的发酵香肠来自三个地区:新疆、山东、湖南,每个地区选择两个厂,香肠出自制作的的三个不同阶段。
- Study of fermented sausage and its exploitation 发酵香肠及其产品开发的研究现状
- A Review of the Safety of Fermented Sausage 发酵香肠安全性的研究进展
- Histamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fer-mented sausage. 组胺是干发酵香肠中的一种有害物质,是影响其安全性的重要因素之一。
