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- prepacked fermented sausages 预先包装发酵肠
- 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
- 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。
- 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。
- 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; 干发酵香肠;生物胺;
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
- 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。
- The harm of Salmonella、Staphylococcus aureus、 Listeria monocytogenes and Biogenic amines in fermented sausage and the step of cut down harm wasi ntroducedi nt hist ext. 本文着重介绍了发酵香肠中沙门氏菌、金黄色葡萄球菌、李斯特氏菌和生物胺对健康的危害以及将这些危害降到最低程度的措施。
- Microbial leaven as an agent used in fermented sausage production enhances the sausage flavor,depresses the growth of harmful microbes and prolongs the time on the goods shelf. 香肠发酵剂具有改善发酵香肠的风味,抑制有害微生物的生长,延长货架期等作用。
- Do you like fried sausages more? 你较喜欢油煎香肠吗?
- The contribution of starter culture to volatile compounds in fermented sausages 微生物发酵剂对发酵香肠中挥发性成分的影响
- Research Progress of Microbial Culture Starters of Fermented Sausages 发酵香肠中的微生物发酵剂的研究发展
- Metabolism of Starter Cultures and Technological Control of Fermented Sausages 发酵剂微生物及其代谢与发酵香肠的工艺控制
- Keywords dry fermented sausages;biogenic amines;chemicophysical factors; 干发酵香肠;生物胺;理化因素;
- When wine is fermented it gives off bubbles of gas. 酒发酵时会放出气泡。
- 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 fermented sausages;Probiotics;Lactobanillus;starter cultures; 发酵香肠;益生菌;乳酸菌;发酵剂;
- 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;
- Keywords fermented sausages;probiotics;lactobacillus spp.;starter cultures; 发酵香肠;益生菌;乳酸菌;发酵剂;
