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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;
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;
The AW of fermented sausages was 0.975 at the beginning , and was 0.929 at the end of ripening. S. 发酵香肠起始的水分活度为0.;975，成熟结束后为0
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;
The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。
Keywords Fermentation Pentose piece coccus I9 Fermentation sausage; 发酵剂;戊糖片球菌I9;发酵香肠;
The volatile compounds extracted with SDE method from dry fermented sausages, which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 摘要采用同时蒸馏萃取方法结合气谱／质谱联用仪，以壬烷作为内标，对发酵干香肠中的挥发性成分进行定性和半定量分析。
Keywords dry fermented sausages;biogenic amines; 干发酵香肠;生物胺;
Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. 采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠,并对其理化性质进行了研究。
Keywords dry fermented sausages;biogenic amines;chemicophysical factors; 干发酵香肠;生物胺;理化因素;
Keywords dry fermented sausages;lipolysis;lipid oxidation;aromatic components; 干发酵香肠;脂肪降解;脂肪氧化;芳香成分;
Keywords starter;fermented sausages;free amino acid（FAA）;physical analysis; 复合发酵剂;风干肠;游离氨基酸;物性分析;
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。
Keywords fermented soymilk;beany flavor;microwave; 发酵酸豆乳;豆腥;微波;