摘要
对中式发酵香肠发酵特性进行了研究 .结果表明 ,当乳酸菌发酵剂添加量为3 2× 1 0 6 cfu/g ,发醇时间为 36h ,发酵温度为 36～ 38℃时 ,发酵效果较好 .
The paper studies fermenting property for Chinese fermented sausage. The results show that when sausage mixture is inoculated with starter culture of 3.2×10 6 cfu/g and incubated at 36～38℃ for 36 hours, fermenting effects are better.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2001年第2期77-80,共4页
Journal of Shaanxi Normal University：Natural Science Edition
关键词
乳酸菌发酵剂
中式发酵香肠
发酵特性
Starter cultures of LAB
Chinese fermented sausage
fermenting property
