FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 56-59.
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XU Wei-Min, Zhou-Guang-Hong, Wu-Ju-Qing
Online:
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Abstract: L.plantarum 6003 and staphylococcus 10145 were used as starters in the ferment of sausage.In the course of the ferment,the various factors which affdcted the pH value of the ferment sausage were studied.Results showed that the acidifiability of the starcers were affected significantly by adding the different sugars,glucose concentration,salt concentration,ferment temperature and diamerer of ferment sausage.
Key words: Ferment sausage Ferment starter Acidifiability Influence factors
XU Wei-Min, Zhou-Guang-Hong, Wu-Ju-Qing. Study on Factors Affecting Acidifiability of Ferment Sausage[J]. FOOD SCIENCE, 2001, 22(10): 56-59.
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