FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (9): 47-49.
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WU Zu-Xing, ZHANG Hua
Online:
Published:
Abstract: Sieving culturers showed Lp and La could live under the 6% of NaCl and 1.5×10-4of NaNO2;Lp was better than La in producing acid and resisting NaCl and NaNO2;Two culturirs Coud not affect the decomposition of protein and fat.
Key words: Lactic bacterium , Culturirs siered , Fermented meat process
WU Zu-Xing, ZHANG Hua. Study on Lactic Bacterium Culturers Sieved of Fermented Meat Process[J]. FOOD SCIENCE, 2002, 23(9): 47-49.
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