发酵肉制品中微生物的分离及肉制品发酵剂的研究进展  

Microbes Isolated from Fermented Meat Products and the Progress in Starter Researches

作　　者：吴旖[1] 吴小禾[1] 

机构地区：[1]中山火炬职业技术学院,广东中山528436

出　　处：《广东化工》2012年第18期83-85,共3页Guangdong Chemical Industry

基　　金：中山市农业科技攻关项目(20114A231)

摘　　要：文章综述了近年来国内外肉制品发酵剂菌种筛选技术的研究进展、从发酵肉制品筛选出来的菌种的种类及其作用,以及新型复合发酵剂的研究进展。当前国内发酵肉制品的微生物发酵的产业化进程较为落后,研究尚不深入,复合发酵剂具有发展前景。The progress in microbes screened and isolated from fermented meat products and their functions in fermentation processing were summarized in the paper, as well as the research progress in starters for meat fermenting. The domestic researches on starter for meat was still backward and obviously there existed a prosperous prospect in this field.

关 键 词：发酵肉制品 发酵剂 复合发酵剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]