【摘要】 5种乳酸菌 (植物乳杆菌 6 0 0 3、嗜酸乳杆菌 6 0 0 5、弯曲乳杆菌 6 0 31、干酪乳杆菌 6 0 33和戊糖片球菌10 196 )分别与葡萄球菌 10 14 5混合作为干发酵香肠的发酵剂 ,测定并比较不同发酵剂的干发酵香肠的产品质量 ,结果表明 :5种乳酸菌中 ,植物乳杆菌 6 0 0 3和干酪乳杆菌 6 0 33是较适合制作干发酵香肠的乳酸菌发酵剂 ,而且植物乳杆菌 6 0 0 3具有最强的生长及产酸能力更多还原

【Abstract】 Five kinds of Lactobacillus (L.plantarum 6003,L.acidphilus 6005,L.curvatus 6031,L.casei 6033 and P.pentosaceus 10196) mixed with Staphylococcus 10145 were used as starters for dry fermented sausage.Among 5 Lactobacillus,L.plantarum 6003 and L.casei 6033 were more suitable for dry fermented sausage production by comparing the quality of dry fermented sausages with different starters,and L.plantarum 6003 was of the strongest ability in growth and acid production.更多还原